Our Maine Man

Sam Hayward of Fore Street on unpretentious, unctuous eats. (By Alexander Lane)

Good & Plenty Sacrilege!

This week’s mission: candy with extra spice. (By James Norton)

What's the Difference Between Catsup and Ketchup?

Just put it on your fries and don’t worry about it. (By Roxanne Webber)

What's the Difference Between Bittersweet and Semisweet Chocolate?

They’re just labels. (By Jason Horn)

How Does Magic Shell Ice Cream Topping Work?

Is it indeed magical? (By Michele Foley)

Your Sassafras Has Been Neutered

Sassafras contains safrole, a believed carcinogen — so it’s unlikely that you’ll find any in your root beer. (By Traci Vogel)

Mum's the Velveeta

Keep your secret ingredients secret. (By Helena Echlin)

Soy Cheese That Isn't Hateful

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

Overlooked and Misunderstood

The building blocks of the kitchen should get a little more attention. (By Aida Mollenkamp and Regan Burns)

Go Green

Whether you’re celebrating Easter or simply warmer weather, greet spring with this seasonal menu. (By Aida Mollenkamp and Regan Burns)

Campari's Made from Bugs

A lot of stuff you thought was vegan isn’t. (By Jason Horn)

Why Does Orange Juice Taste So Bad After You Brush Your Teeth?

Sodium lauryl sulfate is the culprit. (By Michele Foley)

The Basics: How to Make a Bacon Cheeseburger

Pan-fried in bacon grease.

The Basics: How to Make Garlicky Spaghetti

Supereasy aglio e olio.

Hops Luxury

Damn the world shortage of my favorite beer ingredient. (By Jordan Mackay)