Pastry Puffs That Look Catered

This week’s mission: pseudo-elegant frozen pastry bites, and Wheat Thins with more fiber. (By James Norton)

Toaster Pastries Fit for a Monk

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

Cheap, Good Frozen Lasagne

This week’s mission: Healthier breakfast junk food and decent frozen Italian entrées. (By James Norton)

Chocolate Croissants and Peppermint Mocha Frap

This week’s mission: frozen pastry with magic rising power, and seasonal Frappuccino in a bottle. (By James Norton)

How Long Can Butter Be Kept Out Before Going Rancid?

It depends on heat and light. (By Tara Shioya)

We're All Meatheads Now

One more addition to a pig-centric cookbook world. (By Sara Dickerman)

Sweet, Sour, Salty, What?

Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it. (By Lessley Anderson)

Tasty Kosher Products

Kosherfest debuts chocolate liqueur and treats for doggies. (By Lynne Meredith Schreiber)

Toss Your Measuring Cups

A scale is a must-have tool for precise, consistent cooking. CHOW reviews the best. (By Louisa Chu)

Bye-Bye Cold Crab Dip

Chafing dishes for the modern age. (By Louisa Chu)

Sort of Convenient

Nancy Silverton does quick her way. (By Sara Dickerman)

Mushrooms Will Save the World

And other findings from Taste^3^ 2007. (By Meredith Arthur and Lessley Anderson)

Summer 2009 Gift Guide

All your warm-weather gifting needs met. (By Lessley Anderson and Roxanne Webber)

Our Favorite Butchers

We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it.

Modern Florence

Beyond David and the duomo. (By Aida Mollenkamp)