You Are What You Don't Eat

Ten ways to label you and your food. (By Meredith Arthur and Eric Slatkin)

Learn the difference between French and American flour and ways you can substitute for the real thing. (By Aida Mollenkamp)

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)

Are Whole-Wheat and All-Purpose Flour Interchangeable?

Only if you want dense cakes and cardboardy pie crusts. (By Roxanne Webber)

Oven Ready Turkey and Tofurky Roast

This week’s mission: way-too-quick-cooking real turkey, and a gussied-up vegetarian protein. (By James Norton)

Danger: Food Present

Food allergies are on the rise and on the mind. (By Chris Colin)

Soy Cheese That Isn't Hateful

This week’s mission: shelf-stable chili and fake cheese fragments. (By James Norton)

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... (By Harold McGee)

Leaving a Massive Tip

When should you leave more than 20 percent? (By Helena Echlin)

How to Stay Healthy During the Holidays

Clean Food author Terry Walters weighs in. (By Lessley Anderson)

Vegans Aren't Misanthropes

Chef Isa Chandra Moskowitz talks about her latest cookbook. (By Lessley Anderson)

The recent introduction of a barley-less beer by megabrewer Anheuser-Busch signals that awareness of the gluten-free diet is hitting the mainstream, The Boston Globe reports. (By Christy Harrison)

Secrets to getting a delectably chewy crust. (By Sarah Perry)

Climate change and our daily bread. (By Nicholas Day)

Fungus, soy, and wheat gluten all need styling gel before they’re ready to play the part of meat. (By Karen Alexander)