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The Ten
10 Exotic Salts
Fun, fancy versions of the kitchen staple. (By Roxanne Webber)
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Feature
The Rise of the Salt Tooth
The craze for salted sweets. (By Jessica Su)
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Nagging Question
What's a Maraschino Cherry?
That sweet, bright-red orb can’t possibly be fruit. (By Tiffany Maleshefski)
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The Ten
Sweet Salvation
Count on these mail-order chocolates for last-minute holiday gifts. (By Roxanne Webber)
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Feature
Candy's Black Sheep
Salty, medicinal black licorice won’t satisfy your sweet tooth, but you might like it anyway. (By Regan Burns)
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Supertaster
What's an Angus Burger Anyhow?
This week’s mission: stylistic departures from fast-food chains. (By James Norton)
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The Ten
10 Food Tattoos
Food looks just as good in ink. (By Eric Slatkin)
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Table Manners
Stain-Free Partying
Is it OK for hosts to ban red wine from pale furnishings? (By Helena Echlin)
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Entertaining
Raw Materials
Ceviche, tartare, and other no-cook foods.
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The Basics
The Basics: How to Make Basic Steak
Sear it, then put it in the oven.
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Shelf Life
Kitchen Confessional
Reading Nigel Slater’s diaries. (By Sara Dickerman)
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Feature
Return of the Oysters
Oyster aquaculture may help save the Chesapeake Bay ecosystem. (By Laurie Jones)
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Feature
Instant Oatmeal Taste Test
Can a healthy and delicious breakfast really be that fast? (By Roxanne Webber)
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Feature
The Year in Food 2006
From bad spinach to exploding lattes: The tastiest moments of 2006.
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Travel
Modern Florence
Beyond David and the duomo. (By Aida Mollenkamp)
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