Your Order Is Politically Incorrect

How to address ethically challenged eaters.

Summer Reading for the Food Obsessed

Books for the plane, the beach, or just curling up in bed.

Got Goiter?

Americans are eating more fancy salt— like kosher salt, sea salt, and fleur de sel — that don’t contain iodine, and less table salt, like Morton’s, which is typically fortified with iodine.

Scent-Free Dining

Whether or not to wear perfume to restaurants.

How to Stay Healthy During the Holidays

Clean Food author Terry Walters weighs in.

What's the Difference Between a Digestif and an Apéritif?

If you speak French, the name says it all.

Vegetarians at a Barbecue

The dos and don’ts of meatless grill interaction.

"By the Way, I'm Vegan"

When diners drop the dietary bomb, chefs must work magic.

The Family Bandit

For a Top Chef grandma, foraging is a hard habit to break.

Game Face

Is it OK to apply lipstick at the table?

Dean Karnazes's Extreme Meal Plan

Running 1,300 miles makes you very hungry.

But I Only Have Plastic

How restaurants should handle "cash only."

Three Times an Entrée

Double entendres aside, three-ways have been offered up since the Yuan dynasty.

Crushing Bones with Alton Brown

The host of Good Eats divulges his next big career moves.

Vegans Aren't Misanthropes

Chef Isa Chandra Moskowitz talks about her latest cookbook.