As Seen on TV

Television characters and the food they eat. (By Joe DiStefano)

Why Is Dried Egg So Hard to Clean Off?

It’s in the egg’s nature to be stubborn. (By Roxanne Webber)

What Is Freezer Burn?

That stale taste and cardboard texture are no good. (By Roxanne Webber)

Why Does Nose Grease Tame Beer Foam?

Frat boy finger lore demystified. (By Joshua M. Bernstein)

Does Salting Dried Beans Make Them Harder to Cook?

Science says it’s an old wives' tale. (By Roxanne Webber)

Do I Need to Replace the Water in My Kettle?

Maybe boiling it twice makes it extra-good. (By Roxanne Webber)

Shockingly Tasty Fruitcakes

Start now, finish aging by Christmas.

Eat Your Greens

Veggie-phile cookbooks for carnivores and vegetarians alike. (By Aida Mollenkamp)

Meat at Your Door

Bypass the supermarket and buy it direct. (By Lessley Anderson)

Way Beyond Salad Dressing

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

Martha Stewart makes dinner for Costco. And then freezes it. (By Stephanie V.W. Lucianovic)

Fungus, soy, and wheat gluten all need styling gel before they’re ready to play the part of meat. (By Karen Alexander)

The term “artificially flavored” has long drawn scorn from food lovers. Products besmirched with the term are deemed cheap, vapid, and vaguely evil. Such foods declare themselves to have been produced via methods... (By Jim Leff)

Homemade veggie burgers can be a bit of work, but they invariably taste better than the frozen variety. (By Caitlin McGrath)

What to do with your Easter leftovers. (By Tea Austen Weaver)