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.

Fork on the Left, Knife on the Floor

Designers reinvent the table setting.

Why Don't Tomatoes and Fruits Rot When They're Sun-Dried?

They get a little help from preservatives.

Return of the Oysters

Oyster aquaculture may help save the Chesapeake Bay ecosystem.

Is Soy Lecithin Bad for You?

And what is it, anyway?

Fork Etiquette

Does using the right utensil even matter anymore?

The Secret's in the Spice Mix

National heritages hinge on these exact blends.

A Plunge into Cheesy Lava Sauce

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

Filet of Petri Dish

The same technologies scientists use to grow human tissue in a lab may one day be used to grow animal tissue to feed the world.

(619) 477-1699 - 1712 E 8th St, National City, CA 91950

Healthy Hot Pockets

This week’s mission: real natural chicken and microwavable savory turnovers.

What's the Difference Between a Conventional and a Convection Oven?

Blowing hot air can be a good thing.

A Fourth of July Dinner

The fennel sliced up so fair, the tri-tip roasting in air.

Mushrooms Will Save the World

And other findings from Taste^3^ 2007.

Audible Edibles

Ten radio food shows that will leave you salivating.