Warm Beer's No Fun

The best coolers on the market.

10 Meads You Should Try

It’s not just for jousting tournaments anymore.

Chicken in a Burger Suit

This week’s mission: preseasoned, grillable chicken patties and fancified crackers.

I'll Pay You to Kill My Steer

Free-range and grass-fed animals are big with consumers. So why won’t most American slaughterhouses kill them?

Shelf-Stable Chicken in Kool-Aid Sauce

This week’s mission: low-cal, assemble-it-yourself convenience food and wannabe Italian dinners.

Pop Open Some Sake

What to drink with our New Year’s mochi menu.

Zero-Gravity Gourmet

Is outer space the next frontier for haute cuisine?

The Hamburger Through Time

A short history of the greatest American food icon.

A Plunge into Cheesy Lava Sauce

This week’s mission: a health-conscious Dunkin' Donuts offering, and a hot new Taco Bell item.

Masters of the Bean

Today’s coffee connoisseurs want to be on a first-name basis with their roaster. They want to know not only which country the beans came from but which region, or even which “estate.” They obsess over freshness and brew time and...

Burst in Your Mouth

Gear columnist Louisa Chu experiments with two new lines of chemical additives used for molecular gastronomy dishes.

The Spice That Binds

A vanilla primer.

Another Bad Attempt at a Diet Dessert

This week’s mission: a prefab, low-cal sundae, and pear-apple juice.

Save Your Dollars

For many kitchen items, cheaper is better.

Get Healthy Real Easy

This week’s mission: two servings of vegetables in a powder and one in a soup.