Why Are Some Dishes Better the Next Day?

Time is a good, cheap seasoning.

Am I Drinking Too Much?

Keeping pace with the host.

How Does Packaged Guacamole Stay Green?

You have to tame a certain enzyme.

Dour Cookies for a Desert Island

This week’s mission: healthy whole-grain cookies, and fancy juice blends.

Slow Spirits

If booze is to be slow, it has to be right.

Birthday Butchery

Help! I’m not cut out for cake-cutting.

What's the Difference Between Types of Oatmeal?

Scottish or Irish, steel-cut or rolled, old-fashioned or instant?

The Basics: How to Make Shrimp Scampi

A fancy old-school classic.

What Is Freezer Burn?

That stale taste and cardboard texture are no good.

Stop, Thief!

Is it acceptable to eat off other people’s plates?

Does the Color of an Egg Yolk Indicate How Nutritious It Is?

Yolks can range from pale yellow to deep orange.

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.

Freeze-Dried Guanciale and Squid Ink Bar Codes

What we learned at Madrid Fusión.

Valentine's Day Breakfast in Bed

Make ahead so you can make out.

Tasting Barolo Chinato

Take Barolo, add spice, and savor.