Is There a Difference Between Brown and White Eggs?

Paying more doesn’t mean they’re better for you. (By Michele Foley)

Nectar of the Tequila Gods

Agave nectar, long used as a sweetener, is now being put to use in its most natural setting: tails. (By Erin Behan)

Your Morning Cocktail

Shaking up an early drink can get the blood flowing again. (By Jordan Mackay)

Cheesy Beefy Melt and Simple Harvest Hot Cereal

This week’s mission: a new comforting burrito and wholesome, flavored oatmeal for adults. (By James Norton)

The Day After

What to do with the turkey leftovers? (By Traci Vogel)

Fungus Amongus

Coming soon: American-grown truffles. (By Stett Holbrook)

Try Mezcal Again

It used to be that mezcal was thought of as a poor man’s tequila. No more. Great mezcal is now being imported into the United States. (By Elaine Glusac)

How to Stay Healthy During the Holidays

Clean Food author Terry Walters weighs in. (By Lessley Anderson)

Indoor Composting Systems

Turn kitchen scraps into fertilizer with one of these kits. (By Michele Foley)

Drunk on George Washington

An interview with the director of preservation for Mount Vernon about George Washington’s whiskey-distilling career. (By Lessley Anderson)

Bringing the Bee to Its Knees

Think every squeeze bear is filled with the same sweet golden goo? (By Stephanie Rosenbaum)

We're All Meatheads Now

One more addition to a pig-centric cookbook world. (By Sara Dickerman)

The Colonel's Got Competition

Great eats in Louisville, Kentucky. (By Jane Goldman)

Worth the Search

Apricots from Turkey, beef from Japan — are the harder-to-track-down, usually imported ingredients any better than the more widely available versions? (By Heather Shouse)

It's Not Fat, It's Big-Boned

In honor of its 50th year, Bon Appétit muscles in with a heavy tome. (By Sara Dickerman)