The Rise of the Salt Tooth

The craze for salted sweets. (By Jessica Su)

Beyond Salt and Pepper

From Worcestershire sauce to paprika, here are ten ingredients that will boost flavor in your cooking. (By Aida Mollenkamp and Regan Burns)

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. (By James Norton)

Pepper Is the New Salt

Eight best bets for sneezing and seasoning. (By Heather Shouse)

How Does Magic Shell Ice Cream Topping Work?

Is it indeed magical? (By Michele Foley)

To See a World in a Grain of Dry Ice

Does Chef Heston Blumenthal really find perfection? (By Sara Dickerman)

We All Scream

Some of the best and worst ice cream makers. (By Louisa Chu)

The Scoop

Unusual tools for scooping and presenting ice cream. (By Louisa Chu)

Crispiness Jihad

This week’s mission: An ice cream flavor I hadn’t tried yet and a controversial new candy bar. (By James Norton)

10 Ways to Eat More Bacon

Elvis, Metallica—everybody loves it! (By Kathryn Hawkins)

Alluring Burger King Apple "Fries"

This week’s mission: low-fat prepackaged ice cream cones, and a healthier Burger King kids' meal. (By James Norton)

Frozen Summer Treats

These are worth running after the ice cream truck for. (By Aida Mollenkamp)

Playing with Fire

CHOW tests the best kitchen torches on crème brûlée and beyond. (By Louisa Chu)

Healthy Butter That Actually Tastes Good

This week’s mission: melted white chocolate dessert sauce and butter with olive oil. (By James Norton)

The Myth of the Pie Crust

A conversation with cookbook author Dorie Greenspan. (By Sara Dickerman)