Things to Do with Stale Bread

Ten uses for an old loaf of bread, from thickening gazpacho to soaking up the Grand Marnier in grown-up French toast

The Prodigal Nut Returns

Welcome back, chestnut!

Life Lessons in Gardening

Brent Ridge of Beekman 1802 discusses leaving Martha behind for dirty feet and early morning pig feedings.

Bagel Felony

This week’s mission: Healthier rice/potato chips and cream cheese–filled bagel cylinders.

Strip Club Eats

Ten gentlemen’s lounges with good food. Seriously.

Fast-Food Pizza Chains Attempt Gourmet

This week’s mission: pizzas that are less fake and greasy, and toasted ciabattas that are more fake and greasy.

10 Meads You Should Try

It’s not just for jousting tournaments anymore.

Dispatch from Terra Madre

Our food editor reports from Slow Food’s global get-together.

Perusing Peru's Pisco

A single shot glass and many, many piscos.

Time for School Lunch

Meals for making your mark on the blacktop.

10 Ways to Reinvent Breakfast

Go beyond bagels and bacon.

Cheesy Chips Mellow Out

This week’s mission: A subtler take on a corn chip favorite, and a terrific “natural” fruit drink.

Meals, Ready to Eat

Today there are 24 different MRE menus, such as Cheese Tortellini, Jamaican Pork Chop, and Jambalaya. Most are actually quite tasty.

When Pasta Met Sauce

A guide to which sauces go best with which noodles.

Done Eating, Not Dining

When should a server take your plate?