Well-Preserved

New canning jars from Ball. (By Louisa Chu)

In Tacos Veritas

A beloved Austin, Texas, restaurant fights developers to keep its downtown location. (By Sheila Scarborough)

Drunk on George Washington

An interview with the director of preservation for Mount Vernon about George Washington’s whiskey-distilling career. (By Lessley Anderson)

Death by Dinner

Ten ways people died from food. (By Eric Slatkin)

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)

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.

Cookbook Gift Guide

Give a gift that results in delicious food. (By Michele Foley)

Mole in the Mountains

A gastronomic adventure in Xalapa, Mexico. (By Mick Vann)

Modern Florence

Beyond David and the duomo. (By Aida Mollenkamp)

Everything’s been coming up kugel lately. Kugel (literally “potato pudding”) is sort of a baked potato pancake. Its ingredients are simple: grated (using hand or meat grinder, never a food processor) potato... (By Jim Leff)

A Scottish brewery is taking a 200-year-old approach to making beer that involves a stormy ocean voyage. (By James Norton)

Neighbors debate whether a local dairy farm should be allowed to produce its own cheese and butter. (By Nicholas Day)

If you’ve got the patience of Mother Teresa, this month’s Imbibe teaches you how to home-brew your own tonic water. (By James Norton)

Wei Choon Wang makes first-rate fish balls in the Fuzhou style, reports Chandavkl. (By C. Thi Nguyen)

A new cookbook takes a look at recipes from China’s ethnic minorities. (By Traci Vogel)