Does It Matter Which Side of the Foil Goes on the Outside?

Only if you’re using nonstick foil. (By Jason Horn)

Does a Sharpening Steel Ever Go Dull?

And what should I use to keep my knife finely honed? (By Roxanne Webber)

Does It Matter Whether You Use a Glass or Metal Baking Dish?

It depends on what you’re making. (By Jason Horn)

How Do Laser Thermometers Work Without Touching the Food?

Clue: The light is only there for show. (By Jason Horn)

Have a Nice Flight

Vino Volo gets air travelers one step closer to a pleasant experience. (By Jordan Mackay)

Harold McGee Speaks

Harold McGee is the king of kitchen science, the man who solves food mysteries ranging from how much oil you can emulsify into a mayonnaise with one egg yolk to why frying spatter ends up on the inside surface of the cook’s... (By Harold McGee)

The Dish on Ditching

How to escape bores at parties. (By Helena Echlin)

No Skin Off

CHOW finds the best peelers. (By Louisa Chu)

Cheap, Good Frozen Lasagne

This week’s mission: Healthier breakfast junk food and decent frozen Italian entrées. (By James Norton)

Boy, It's Getting Late

How long do you have to stay at a boring dinner party? (By Helena Echlin)

What Happens to Wine as It Ages?

Older isn’t always better. (By Jason Horn)

High-End Tonic

Don’t mix your gin with bad stuff. (By Jordan Mackay)

Sharpen Up

How to care for your knives. (By Louisa Chu)

Buy These Now

Kitchen equipment worth paying for (By Aida Mollenkamp and Regan Burns)

Mapping the Mustache

CHOW’s milk taste test. (By Lessley Anderson)