Filet of Petri Dish

The same technologies scientists use to grow human tissue in a lab may one day be used to grow animal tissue to feed the world. (By Andrew Sessa)

What to Do with Plain Yogurt

Drink it, make cheese with it, cook with it instead of sour cream or buttermilk. (By Aida Mollenkamp and Regan Burns)

Make Your Own Yogurt

It’s easy, healthy, and tangy-good. (By Lessley Anderson)

Beyond the Porterhouse

Underappreciated cuts of meat. (By Aida Mollenkamp)

What Makes Cheddar Cheese Sharp?

The nutty tang is so good. (By Roxanne Webber)

Wow, You Eat a Lot

Is it rude to comment on how much a woman can put away? (By Helena Echlin)

Our Maine Man

Sam Hayward of Fore Street on unpretentious, unctuous eats. (By Alexander Lane)

Brains, Intestines, Pizzle

It’s what’s for dinner. (By Eric Slatkin)

They Eat Horses, Don't They?

Much of the world sees horse as a delicacy. Much of the world gets its horsemeat from America. Yet Americans won’t touch it. (By Nicholas Day)

Make Your Own Sausage

Joining sauerkraut and beer in the great Oktoberfest triumvirate.

10 Reasons Why Whole Foods Is Annoying

For example: carob-glazed doughnut holes. (By Lessley Anderson)

Mysteries of Tempeh Revealed

This week’s mission: a seasoned meat substitute, and fancified potato buds. (By James Norton)

That Coffee's Rotten

And other fermentation facts. (By Lessley Anderson)

You Are What You Don't Eat

Ten ways to label you and your food. (By Meredith Arthur and Eric Slatkin)

Hold the Cream of Mushroom Soup

From Bismarck to St. Paul to Madison, new high-end restaurants are embracing such local cuisine as fried walleye and wild-rice porridge. Call it the birth of northwoods chic. (By James Norton)