What's the Difference Between Custard and Pudding?

Two creamy desserts with subtle distinctions. (By Roxanne Webber)

Resurrecting Easter Brunch

Make it easy, unfussy, and delicious.

10 Vegetarian Thanksgiving Dishes

Dishes that satisfy without the need for meat. (By Aida Mollenkamp)

Why Does Pumpkin Pie Weep?

Because it’s sad that you’re overcooking it. (By Roxanne Webber)

Things to Do with Stale Bread

Ten uses for an old loaf of bread, from thickening gazpacho to soaking up the Grand Marnier in grown-up French toast (By Aida Mollenkamp and Regan Burns)

Cold-Weather Comfort Food Menu

Stick-to-your-ribs recipes for harsh winter days.

Campari's Made from Bugs

A lot of stuff you thought was vegan isn’t. (By Jason Horn)

College Cooks Gone Wild!

Crème brûlée in the microwave and other desperate dorm-room tricks. (By Margot Kaminski)

From Tub to Mouth

This week’s mission: premade spreadable cheesecake filling and high-end mass-market soups. (By James Norton)

Easter Made Easy

Freshen up the holiday menu with planked salmon.

The Rise of the Salt Tooth

The craze for salted sweets. (By Jessica Su)

Freeze-Dried Guanciale and Squid Ink Bar Codes

What we learned at Madrid Fusión. (By Aida Mollenkamp and Regan Burns)

Truck-Side Dining

The how, why, and where of high-end food trucks. (By Brendan Spiegel)

Cookbook Gift Guide

Give a gift that results in delicious food. (By Michele Foley)

Clay Potatoes and Olive Pit Fuel

Observations from Madrid Fusión 2008. (By Aida Mollenkamp)