Salmonella Is in the Air

Are eggs a bacterial time bomb or simply a seasonal reminder of fluffy bunnies and chocolate?

Will Mayonnaise Give Me Food Poisoning?

Warning! Potentially massive picnic hazard.

10 Ways to Reinvent Breakfast

Go beyond bagels and bacon.

What's the Difference Between Green Onions, Chives, and Scallions?

They’re all long, green, and oniony.

Art of the Shock-tail

Bacon-infused vodka martinis, rum and steak sauce — has it really come to this?

The Basics: How to Make a Cheese Frittata

Eggs for dinner are fun.

That Coffee's Rotten

And other fermentation facts.

The Basics: How to Make Pumpkin Pie

A Thanksgiving holiday classic.

The Ultimate Veggie Burger

The road to proxy-patty glory is paved with textured vegetable protein.

Harold McGee Speaks

Harold McGee is the king of kitchen science, the man who solves food mysteries ranging from how much oil you can emulsify into a mayonnaise with one egg yolk to why frying spatter ends up on the inside surface of the cook’s...

The Basics: How to Make Lasagne

The tried-and-true recipe you’ll hang onto forever.

Fungus Amongus

Coming soon: American-grown truffles.

10 Ways to Eat More Bacon

Elvis, Metallica—everybody loves it!

Surgery in the Kitchen

Tiny tools help with obsessive details.

How to Make the Ultimate Bagel

It’s in the boiling and the malt.