Indiana Jones Treats

This week’s mission: Indiana Jones treats and lemony mayonnaise. (By James Norton)

Pastry Puffs That Look Catered

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

I Do (Eat)

Get the most out of your wedding caterer. (By Roxanne Webber)

Brains, Intestines, Pizzle

It’s what’s for dinner. (By Eric Slatkin)

Tea Bags for Cocktails?

This week’s mission: frozen Italian meals with a reasonably healthy twist and tea bags for your mixed drink. (By James Norton)

10 Little-Known Cheeses

Cheeses you probably don’t know about, but should. (By Michele Foley)

Dinner Parties on the (Ultra) Cheap

Three multicourse bashes for eight. (By Emily Matchar)

Great Grater, and Now Greater Graters

Microplane changed cheese graters forever. It just keeps getting better. (By Louisa Chu)

Farewell to Hydrocolloids

Chef Alex Stupak’s Mexican food dreams. (By Louisa Chu)

Second Careers in Food ... that Failed

Highway of sorrow paved with brioche. (By Emily Matchar)

The New Stealth Vegetarian Restaurant

Meatless eateries strive to be crossover hits, catering to people who no longer see vegetarianism as a hippie lifestyle choice. (By Lessley Anderson)

Future on Ice

Defrosting the history of the fridge. (By Eric Slatkin)

Destination: Denver on the Cheap

Kingpin food on a volunteer budget at the 2008 Democratic National Convention. (By Ruth Tobias)

Outta the Back of a Truck

Some of the best food in Salinas, California, is found on the street. Why would the city take it away? (By Davina Baum and Kate Ramos)

Return of the Salmon Mousse

The Silver Palate duo makes nice and makes dinner. (By Sara Dickerman)