Salty, Dark, Distinctive

All soy sauces are not created equal.

Not Your Grandmother's Sherry

Manzanilla fino is the entry point into a new world.

What Does "Heirloom" Mean?

Seeds passed from generation to generation.

Modern Florence

Beyond David and the duomo.

Stack Your Salad (And Other Plating Tips)

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

Will I Get Trichinosis from Eating Undercooked Pork?

Relax, it’s a rare condition.

What Is Nondairy Creamer?

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

How the Other Half Cooks

What’s in the best families' kitchens.

A Real Summer Red

Lagrein is lively and peppery.

Bringing the Bee to Its Knees

Think every squeeze bear is filled with the same sweet golden goo?

The Kitsch Value of Jimmy Dean

This week’s mission: frozen sweet-and-sour Thai food, and mini breakfast sausages wrapped in pancakes.

What's the Difference Between Brown Sugars?

What’s the difference between the various types of brown sugar (light, dark, Demerara, turbinado, and muscovado)?

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...

10 Meads You Should Try

It’s not just for jousting tournaments anymore.

Cheesy Chips Mellow Out

This week’s mission: A subtler take on a corn chip favorite, and a terrific “natural” fruit drink.