What Is Charcoal?

A burning question. (By Tiffany Maleshefski)

Gas Versus Charcoal

Choose what’s under your grate before you choose what goes on top. (By Roxanne Webber)

Fake Accent

Some foods you think are “ethnic” actually aren’t. (By Margot Kaminski)

Steppin' Up Your Cheese Game

This week’s mission: frozen diet dinners featuring fruit, and classy cheese vehicles. (By James Norton)

Big-Time Barbecue

Ray Lampe, a.k.a. Dr. BBQ, offers up doctor’s orders for perfect summer grilling. (By Andrew Sessa)

Tips on Deep-Frying

What sort of oil to use, and what to do with it when you’re done. (By Jason Horn)

Another Excuse to Eat Chocolate

This week’s mission: single-origin candy bars. (By James Norton)

Rum Run

Spirits companies, buoyed by the popularity explosion of the mojito, are rolling out the premium rums as a potential challenger to the throne currently occupied by vodka. (By Jordan Mackay)

Youth Culture

Unaged tequila is considered by many aficionados to be the best way to enjoy the spirit because the longer tequila sits in a barrel, the more it tastes like oak or charcoal and the less it tastes like the agave plant it was made... (By Amy Keyishian)

What's a Maraschino Cherry?

That sweet, bright-red orb can’t possibly be fruit. (By Tiffany Maleshefski)

10 Exotic Salts

Fun, fancy versions of the kitchen staple. (By Roxanne Webber)

What Are CornNuts?

CornNuts are not really nuts. But what are they? (By Michele Foley)

Cheesy Italian-esque Hot Pocket

This week’s mission: doughy calzone-type treats and a desperate cranberry move. (By James Norton)

Tips for Successful Grilling

Hone your skills in preparation for barbecue season. (By Roxanne Webber)

Something More Than Crappy Pilsner

While there is no brand of American pilsner distributed nationally, several excellent examples have popped up on the micro and regional levels. (By Jordan Mackay)