College Cooks Gone Wild!

Crème brûlée in the microwave and other desperate dorm-room tricks.

Hey, Mr. Postman

Where to shop for food gifts online.

Steppin' Up Your Cheese Game

This week’s mission: frozen diet dinners featuring fruit, and classy cheese vehicles.

The Year in Food 2008

What we ate, what the candidates ate, what the Olympians ate.

Hot Spring in Paris

An interview with Daniel Rose, the American chef of the most buzzed-about restaurant in Paris.

Gotta Take This Call

Is it OK to answer your cell phone during dinner?

Foot Fetish

What’s with the “shoes off” rule?

Hold the Cream of Mushroom Soup

From Bismarck to St. Paul to Madison, new high-end restaurants are embracing such local cuisine as fried walleye and wild-rice porridge. Call it the birth of northwoods chic.

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.

Belgian Beer Primer

Decoding the world’s most acclaimed (and confusing) brews.

Dispatch from Terra Madre

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

Way Beyond Salad Dressing

Or, how to use vinegar and citrus in your cooking to punch up flavors.

Dinner's Getting Cold

How to deal with chronically late guests.

Chronicles from a Pig Party

Our associate food editor goes to the Southern Foodways Alliance conference to celebrate the year of the pig and other Southern delights.

10 Food Feuds

Is there nothing original in food anymore?