Does Raw Cookie Dough Rise in Your Stomach?

Is that why I feel so sick? (By Michele Foley)

The Rise of the Salt Tooth

The craze for salted sweets. (By Jessica Su)

What's the Difference Between Baking Soda and Baking Powder?

Two mysterious white powders. (By Jason Horn)

Are Whole-Wheat and All-Purpose Flour Interchangeable?

Only if you want dense cakes and cardboardy pie crusts. (By Roxanne Webber)

10 Homemade Pizzas

Easy pies to please any palate. (By Aida Mollenkamp)

Is Soy Lecithin Bad for You?

And what is it, anyway? (By Kara Zuaro)

How to Make the Ultimate Bagel

It’s in the boiling and the malt. (By Melissa Wagenberg Lasher)

Chocolate Croissants and Peppermint Mocha Frap

This week’s mission: frozen pastry with magic rising power, and seasonal Frappuccino in a bottle. (By James Norton)

We're All Meatheads Now

One more addition to a pig-centric cookbook world. (By Sara Dickerman)

The Taste of an Oyster

Plus a dozen oysters you should know. (By Rowan Jacobsen)

Fabulous bread without kneading? Mark “The Minimalist” Bittman says his new method is foolproof and fantastic, but does it really work? (By Stephanie Rosenbaum)

My weeknight time-saver. (By Roxanne Webber)

Chinese breads and buns might just be poised for crossover success at two new downtown spots. Province Chinese Canteen in Tribeca makes a flatter, sandwich-friendly version of the steamed wheat-flour rounds called mantou, toasts... (By C. Thi Nguyen)

How irresistible does a warm globe of dough filled with bits of fried bacon, ham, and onion sound? Bacon buns are a deeply traditional Lithuanian goodie, but they’re easy to whip up for the average American. This recipe may... (By C. Thi Nguyen)

Climate change and our daily bread. (By Nicholas Day)