Raw Materials

Ceviche, tartare, and other no-cook foods.

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

Two mysterious white powders. (By Jason Horn)

Three Times an Entrée

Double entendres aside, three-ways have been offered up since the Yuan dynasty. (By Joy Lian Alferness)

They Eat Horses, Don't They?

Much of the world sees horse as a delicacy. Much of the world gets its horsemeat from America. Yet Americans won’t touch it. (By Nicholas Day)

A Little Something on the Side

Shake up tradition with these grilling accompaniments. (By Aida Mollenkamp and Regan Burns)

Beyond the Porterhouse

Underappreciated cuts of meat. (By Aida Mollenkamp)

Better than Popcorn

An assortment of Oscar-worthy recipes to go with the nominated films.

Hamburgers and Sausages from Scratch

The best home meat grinders. (By Louisa Chu)

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)

Hot Spring in Paris

An interview with Daniel Rose, the American chef of the most buzzed-about restaurant in Paris. (By Louisa Chu)

Strip Club Eats

Ten gentlemen’s lounges with good food. Seriously. (By Eric Slatkin)

Who Makes Trader Joe's Food?

A taste test to try to figure out who is behind Trader Joe’s food. (By Bernice Yeung)

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)

Destination: Twin Cities Crawl

Well fed and hung over at the 2008 Republican National Convention. (By James Norton)

Drinking and Eating at Vancouver Izakayas

A raucous crawl through Japanese small-plates-and-beer joints. (By Lessley Anderson)