Secrets of the Perfect Salsa

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

Things to Do with Stale Bread

Ten uses for an old loaf of bread, from thickening gazpacho to soaking up the Grand Marnier in grown-up French toast

Injectable Marinades and 100-Calorie Snacks

This week’s mission: marinade you squirt into meat with a syringe, and tinier snack cakes.

Actress in the Kitchen

An interview with Madhur Jaffrey.

Audible Edibles

Ten radio food shows that will leave you salivating.

Kids Gone Wild

How should restaurants handle misbehaving children?

Life Lessons in Gardening

Brent Ridge of Beekman 1802 discusses leaving Martha behind for dirty feet and early morning pig feedings.

Dispatch from Terra Madre

Our food editor reports from Slow Food’s global get-together.

Twice as Expensive, Half as Good

London is one of the world’s most expensive cities, but you don’t have to spend big to eat well. If you’re visiting and on a budget, you can easily shave a few pounds off your food and drink bills by following...

Great Grater, and Now Greater Graters

Microplane changed cheese graters forever. It just keeps getting better.

Summer Beers with Brains

Who said heat calls for swill?

My Summer Wine Love

This year, it’s Rueda.

Farewell to Hydrocolloids

Chef Alex Stupak’s Mexican food dreams.

Bark If You Like It

What to cook for the dog that eats everything.

Mistakes Were Made

And lessons learned—25 tips from new cooks.