Why Do You Need a Nonreactive Bowl for Some Recipes?

It’s a matter of flavor and color.

Your Morning Cocktail

Shaking up an early drink can get the blood flowing again.

A Plunge into Cheesy Lava Sauce

This week’s mission: a health-conscious Dunkin' Donuts offering, and a hot new Taco Bell item.

What Is Nougat?

It’s the candy you love to pronounce.

How Long Can Dried Pasta Be Stored?

It doesn’t get moldy, so surely it lasts forever.

What's the Difference Between Green Onions, Chives, and Scallions?

They’re all long, green, and oniony.

That Coffee's Rotten

And other fermentation facts.

Salty, Dark, Distinctive

All soy sauces are not created equal.

Future on Ice

Defrosting the history of the fridge.

Way Beyond Salad Dressing

Or, how to use vinegar and citrus in your cooking to punch up flavors.

10 Cosmetic Uses for Everyday Foods

Sometimes, getting egg on your face can be a good thing.

Stack Your Salad (And Other Plating Tips)

An interview with chef Christopher Styler, author of "Working the Plate."

Another Secretly High-Calorie Salad

This week’s mission: Cold meets hot on a lettuce bed, and a new fast-food breakfast.

The Ultimate Veggie Burger

The road to proxy-patty glory is paved with textured vegetable protein.

Big-Time Barbecue

Ray Lampe, a.k.a. Dr. BBQ, offers up doctor’s orders for perfect summer grilling.