Secrets of the Perfect Salsa

They wouldn’t give us the recipe, but that didn’t stop us.

New Year's, Japanese Style

Trade in your champagne and hors d’oeuvres for sake and mochi.

Tupperware That'll Get You Noticed

Sleek storage containers for leftovers.

Pack Your Knives and Go

Cooking vacations that steer clear of the tourist traps.

Suckling Pig for the Holidays

Go big with Chef Jose Garces’s festive menu.

Stack Your Salad (And Other Plating Tips)

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

The New Stealth Vegetarian Restaurant

Meatless eateries strive to be crossover hits, catering to people who no longer see vegetarianism as a hippie lifestyle choice.

Doggy Bag Dilemma

Is saving leftovers ever a bad idea?

Soylent Green Is People!

What sci-fi movies say about future food.

A Plunge into Cheesy Lava Sauce

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

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

Cooling down the liquid slows the steeping.

Do I Need to Replace the Water in My Kettle?

Maybe boiling it twice makes it extra-good.

Turning the Tables

Can a restaurant kick you out when you’ve finished eating and it’s busy?

Toaster Pastries Fit for a Monk

This week’s mission: ready-made meals for gluten allergy sufferers and a healthier alternative to Pop-Tarts.

Does Gum Really Take Seven Years to Digest?

It sounds like a digestive impossibility.