The Basics: How to Make an Icebox Cake

The easiest, most addictive dessert ever.

Down-Home Prosciutto

The country ham is our native prosciutto or serrano, though most Southerners wouldn’t dream of throwing an uncooked leg on a deli slicer and shaving some to go with the asparagus. Most Northerners, meanwhile, have never heard of...

10 Mail-Order Treats

Stuff we want to eat right now.

The Basics: How to Make Teriyaki Chicken

Sweet-salty goodness.

That Coffee's Rotten

And other fermentation facts.

The Basics: How to Make Noodles with Tofu and Peanut Sauce

A quick Asian dinner.

Secrets of the Chip Aisle

The differences between “kettle-cooked” and standard potato chips; olestra and MSG.

How to Make Granola

Don’t spend a fortune on toasted oats.

On the Hunt for Wild Yeast

Chatting with home fermentation expert Sandor Ellix Katz.

How to Make the Ultimate Bagel

It’s in the boiling and the malt.

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.

Root of the Matter

Root beers we dig.

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...

To See a World in a Grain of Dry Ice

Does Chef Heston Blumenthal really find perfection?

Way Beyond Salad Dressing

Or, how to use vinegar and citrus in your cooking to punch up flavors.