Clay Potatoes and Olive Pit Fuel

Observations from Madrid Fusión 2008. (By Aida Mollenkamp)

A New Healthy Chip Concept

This week’s mission: Wish-Bone dressing with chunks, and healthier “popped” potato chips. (By James Norton)

New Year's Day Brunch

An easy, make-ahead menu to share with friends.

The New Kitchen Staples

Your pantry is bare unless these 10 items sit on its shelves. They’ve achieved post-food-fad status. (By Steven Jenkins)

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)

Mysteries of Tempeh Revealed

This week’s mission: a seasoned meat substitute, and fancified potato buds. (By James Norton)

Take Your Lunch to Work: Roasted Chicken

One bird; five easy, varied, and quick lunches.

Cooking with Spring Ingredients

Eating and drinking with the best of this season’s produce.

Thanksgiving for Beginners

Easy recipes with maximum flavor.

What's an Angus Burger Anyhow?

This week’s mission: stylistic departures from fast-food chains. (By James Norton)

Joyless, Sullen Brown Brick

This week’s mission: healthy candy bars and high-end Pringles. (By James Norton)

What Is the Best Way to Wash Fruit?

Forget the fancy tricks. (By Roxanne Webber)

What's the Difference Between a Pluot and an Aprium?

Bizarre fruit machinations. (By Jason Horn)

Put Away the Darn Camera

How to politely photograph restaurant food. (By Helena Echlin)

How to Host a Turkey-Free Thanksgiving

Getting the meat eaters to do without. (By Helena Echlin)