Is Soy Lecithin Bad for You?

And what is it, anyway? (By Kara Zuaro)

Can You Cook with the Water Used to Soak Beans?

It depends if you have problems with gas. (By Roxanne Webber)

Secrets of the Chip Aisle

The differences between “kettle-cooked” and standard potato chips; olestra and MSG. (By Barb Stuckey)

The Sight and Sound of Taste

A conversation with Heston Blumenthal. (By Sara Dickerman)

Danger: Food Present

Food allergies are on the rise and on the mind. (By Chris Colin)

What's the Difference Between a Digestif and an Apéritif?

If you speak French, the name says it all. (By Roxanne Webber)

Ordering Off the Kids' Menu

Can grown-ups get little burgers? (By Helena Echlin)

Great Wine in Minutes!

Testing miracle wine enhancers. (By Tina Caputo)

The Art of Criticism

Does your server really want to know what you thought of your meal? (By Helena Echlin)

Cola, Now with Added Bull

This week’s mission: an herbal Pepsi-type drink and a hot, peppery spice mix from Oregon. (By James Norton)

Dinner with Mr. and Mrs. McPerfect

How to deal with tense dinner party hosts. (By Helena Echlin)

What's the Difference Between Baking Soda and Baking Powder?

Two mysterious white powders. (By Jason Horn)

Decoding Diner Lingo

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

Eat and Get Out

The manipulative techniques of casual-dining establishments (By Jason Horn)

Glassware: The Long and Short of It

Glasses come in all shapes and sizes. (By Rob Chirico)