How to Host a Turkey-Free Thanksgiving

Getting the meat eaters to do without.

White-Collar Moonshine

Urbanites flout federal law with their new favorite hobby: home distilling.

What Is Chunk Light Tuna?

It’s not a species that sounds familiar.

Get to Know Bison

Your questions answered.

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...

Restaurant Warning Signs

Ten signs of a bad restaurant.

Got Goiter?

Americans are eating more fancy salt— like kosher salt, sea salt, and fleur de sel — that don’t contain iodine, and less table salt, like Morton’s, which is typically fortified with iodine.

Why Don't Tomatoes and Fruits Rot When They're Sun-Dried?

They get a little help from preservatives.

Return of the Oysters

Oyster aquaculture may help save the Chesapeake Bay ecosystem.

Buenos Aires: Faded Elegance, High Design

Buenos Aires’s up-and-coming San Telmo neighborhood.

Is Soy Lecithin Bad for You?

And what is it, anyway?

Does Your Stomach Really Expand if You Eat More?

We’re talking about your digestive system, not your waistline.

Crazy Pretzel Sandwich

This week’s mission: off-kilter but refreshing soft drinks and a zesty hodgepodge of a pretzel snack.

Another Secretly High-Calorie Salad

This week’s mission: Cold meets hot on a lettuce bed, and a new fast-food breakfast.

Mushrooms Will Save the World

And other findings from Taste^3^ 2007.