Elf Ladies Like Mint Candy

This week’s mission: a mintier old-school candy bar, and a candy bar that’s actually an energy bar. (By James Norton)

How Do They Get the Fat Out of Nonfat Milk?

Think of your washer’s spin cycle. (By Roxanne Webber)

It's Not Fat, It's Big-Boned

In honor of its 50th year, Bon Appétit muscles in with a heavy tome. (By Sara Dickerman)

Before There Was EVOO ...

TV food personalities we miss. (By Stephanie V.W. Lucianovic)

Will Salsa Conquer Processed Cheese?

This week’s mission: a sports drink aimed at the ladies, and lower-cal dishes from Taco Bell. (By James Norton)

Fra' Mani Salametto Trio

Achieve pork-fat nirvana.

Healthy Butter That Actually Tastes Good

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

Frying Feast

Celebrate Hanukkah with lots of fat. (By Sara Dickerman)

To See a World in a Grain of Dry Ice

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

Down-Home Prosciutto

The country ham is our native prosciutto or serrano, though most Southerners wouldn’t dream of throwing an uncooked leg on a deli slicer and shaving some to go with the asparagus. Most Northerners, meanwhile, have never heard of... (By Sue Moore)

Alcohol Plus Vitamin C

Citrus gives winter tails a summery kick. (By Jordan Mackay)

How Long Can Dried Pasta Be Stored?

It doesn’t get moldy, so surely it lasts forever. (By Michele Foley)

The Minimalist's Dessert

Cookbook author and confectioner Alice Medrich talks about her love of simple, artisanal sweets. (By Jessica Su)

What Is Nondairy Creamer?

It makes coffee so creamy, yet it’s not cream. (By Roxanne Webber)

What Makes Cheddar Cheese Sharp?

The nutty tang is so good. (By Roxanne Webber)