Soy Cheese That Isn't Hateful

This week’s mission: shelf-stable chili and fake cheese fragments.

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...

Leaving a Massive Tip

When should you leave more than 20 percent?

How to Stay Healthy During the Holidays

Clean Food author Terry Walters weighs in.

Vegans Aren't Misanthropes

Chef Isa Chandra Moskowitz talks about her latest cookbook.

Cheat with frozen puff pastry— no one will know!

Mango-Raspberry Vegan Shake

A tropical, dairy-free twist on the all-American dessert.

Pan-Crisped Pancetta

A welcome alternative to bacon, pan-crisped pancetta is great on a sandwich or atop eggs.

Basic Grilled Rib-Eye

For when you crave a really great steak.

Basic Grilled Sweet Corn

Grilling brings out corn’s sweet side.

Cranberry Culprit

Bourbon and amaretto liven up cranberries.

Herbed Heirloom Tomato Salad

Proving the importance of good lineage.

Sweet Chile Dipping Sauce

A quick, versatile Korean chile sauce.

Basil Digestif

If you love pesto, you’ll adore this after-dinner liqueur.

Marinated Bocconcini

A new take on an old favorite, marinated mozzarella.