What Is Liquid Smoke?

Tastes more substantial than it sounds.

Bratwurst Sausage

The classic German sausage.

If You Add Milk to Tea Does It Stop the Brewing Process?

Cooling down the liquid slows the steeping.

Another Secretly High-Calorie Salad

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

Burst in Your Mouth

Gear columnist Louisa Chu experiments with two new lines of chemical additives used for molecular gastronomy dishes.

Double-Dipping on Trial

There’s negligible contamination, but it’s still unacceptable.

Hamburgers and Sausages from Scratch

The best home meat grinders.

Why Is Kosher Salt Called "Kosher" Salt?

What’s so kosher about it?

What Is Nondairy Creamer?

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

Wok on the Wild Side

What makes food great is the same thing that makes relationships great: heat. Like bonfires, fireworks, and women spraying their hair while smoking, wokkery is a spectator sport.

What Is Charcoal?

A burning question.

Restaurant Warning Signs

Ten signs of a bad restaurant.

10 Vegetable Seed Suppliers

Where to buy exotic, heirloom, and regional vegetable seeds for your home garden.

Vegetarians at a Barbecue

The dos and don’ts of meatless grill interaction.

10 Tips for a Healthy Diet

Help along your New Year’s resolution.