Why Is Kosher Salt Called "Kosher" Salt?

What’s so kosher about it? (By Melissa Wagenberg Lasher)

Is It Better to Salt Intermittently While Cooking or Just Once?

There’s more than one way to go. (By Roxanne Webber)

What Makes Cheddar Cheese Sharp?

The nutty tang is so good. (By Roxanne Webber)

Will Mayonnaise Give Me Food Poisoning?

Warning! Potentially massive picnic hazard. (By Roxanne Webber)

Pimp Your Burger

Mix-ins, not toppings, turn ground beef into the best burgers.

Make Your Own Chinese Takeout

This week’s mission: Chinese chicken kits, and a breakfast croissant with apples and hash browns. (By James Norton)

The Raw Deal

As raw food goes commercial, purists cry foul. (By Lessley Anderson)

Candy's Black Sheep

Salty, medicinal black licorice won’t satisfy your sweet tooth, but you might like it anyway. (By Regan Burns)

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)

Make Your Own Pancetta

Skin it, tie it up, let it hang: step-by-step instructions to make your own.

Way Beyond Salad Dressing

Or, how to use vinegar and citrus in your cooking to punch up flavors. (By Aida Mollenkamp and Roxanne Webber)

Michael Ruhlman's So Rational

He’s got a new book and a message to Americans: Get a cooking scale and some sharp knives. (By Roxanne Webber)

Return of the Oysters

Oyster aquaculture may help save the Chesapeake Bay ecosystem. (By Laurie Jones)

Sour Grapes

A vinegar primer. (By Jason Horn)

Mushrooms Will Save the World

And other findings from Taste^3^ 2007. (By Meredith Arthur and Lessley Anderson)