Flip

A classic egg tail.

Chicory, Tangerine, and Pomegranate Salad

With pickled shallots and tangerine vinaigrette.

I may be mistaken, but I don’t think it is the mustard which does the emulsifying, but it is the oil, which should be added slowly while the other ingredients are blending.

Is Soy Lecithin Bad for You?

And what is it, anyway?

What Is Nondairy Creamer?

It makes coffee so creamy, yet it’s not cream.

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...

How to Brown Butter

Brown butter has many uses; make it a part of your repertoire.

Will Mayonnaise Give Me Food Poisoning?

Warning! Potentially massive picnic hazard.

Mum's the Velveeta

Keep your secret ingredients secret.

Foams: Not Dead Yet

Uncool in restaurants, foams at home are fun.

Your Dog, the Gourmet

If your dog has such a great sense of smell, why is he eating your old socks?

Like Botox for Wine

Except these gadgets try to turn young wine old.

10 Raw Egg Cocktails

A meal and a drink in a glass.

Hey, Mr. Postman

Where to shop for food gifts online.

The Rise of the Salt Tooth

The craze for salted sweets.