Chicken in a Burger Suit

This week’s mission: preseasoned, grillable chicken patties and fancified crackers.

Kashi All Natural Frozen Entrées and Extra-Healthy Yogurts

This week’s mission: elegant frozen dinners and probiotic-boosted yogurts.

What Does Beige Taste Like?

The week’s mission: bad chocolate candies, and an iced tea contraption.

Deli Creations and Salad Spritzers

This week’s mission: personally assembled fake deli sandwiches and the Binaca of salad dressing.

Corn, Cherries, and Margaritas

Summer gadgets for stripping corn, pitting cherries, and juicing limes.

Sweet, Sour, Salty, What?

Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it.

Burst in Your Mouth

Gear columnist Louisa Chu experiments with two new lines of chemical additives used for molecular gastronomy dishes.

That Coffee's Rotten

And other fermentation facts.

Mushrooms Will Save the World

And other findings from Taste^3^ 2007.

Summer 2009 Gift Guide

All your warm-weather gifting needs met.

Beyond Salt and Pepper

From Worcestershire sauce to paprika, here are ten ingredients that will boost flavor in your cooking.

Celebrate Festivus

The holiday for the rest of us.

Pomegranates, Dried Limes, Rose Water

A primer on Persian, a.k.a. Iranian, food.

Make Your Own Preserves

How to hold on to summer’s best produce: canning.

The Raw Deal

As raw food goes commercial, purists cry foul.