Egg Magic

Tools for de-yolking, poaching, and beheading eggs. (By Louisa Chu)

Of Jamón and Birch Wine

A week’s worth of eating in Spain, at Madrid Fusión 2008.

Decoding Diner Lingo

I’ll have a shingle with a shimmy and a shake in the alley. (By Kate Ramos)

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. (By Lessley Anderson)

Is Store-Bought Ice More Germy than Homemade Ice?

Frozen germs are still germs. (By Roxanne Webber)

The Secret Ingredient Every Chef Uses

Where to get the best, and how to use them. (By Jessica Battilana)

The Colonel's Got Competition

Great eats in Louisville, Kentucky. (By Jane Goldman)

10 Meads You Should Try

It’s not just for jousting tournaments anymore. (By Lessley Anderson and Roxanne Webber)

Your Computer Can't Roast a Chicken

Food-related desktop widgets, from egg timers to tail dictionaries. (By Eric Slatkin)

Dizzy Greens

The best salad spinners. (By Louisa Chu)

In Tacos Veritas

A beloved Austin, Texas, restaurant fights developers to keep its downtown location. (By Sheila Scarborough)

Opening Night at the Eat-O-Plex

Can pizza and beer save the movies? (By Lessley Anderson and Eric Slatkin)

Have a Nice Flight

Vino Volo gets air travelers one step closer to a pleasant experience. (By Jordan Mackay)

Burgundy, High and Low

Sure, the great ones are expensive. But you can find good, inexpensive bottles. (By Jordan Mackay)

Not Just Rioja

Wines from the Spanish region of Priorat are the new cult find. (By Jordan Mackay)