Chronicles from a Pig Party

Our associate food editor goes to the Southern Foodways Alliance conference to celebrate the year of the pig and other Southern delights.

Winter 2006 Gift Guide

Give like you’ve never given before.

If It Ain't Dark, It Ain't Chocolate

The gourmet chocolate trend has spawned dark-chocolate snobs.

Surgery in the Kitchen

Tiny tools help with obsessive details.

The Raw Deal

As raw food goes commercial, purists cry foul.

Fork on the Left, Knife on the Floor

Designers reinvent the table setting.

The Year in Food 2006

From bad spinach to exploding lattes: The tastiest moments of 2006.

Sweet, Sour, Salty, What?

Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it.

Winter 2008 Gift Guide

There’s never been a better time to give.

Mushrooms Will Save the World

And other findings from Taste^3^ 2007.

Grit and Grub in San Francisco's Tenderloin

From down-and-out to up-and-coming— the city’s next Mission District.

The Year in Food 2008

What we ate, what the candidates ate, what the Olympians ate.

Stuffed Fish with Pomegranate Sauce (Mahi-ye tu por ba anar)

An exotic take on roast fish with walnuts, angelica, and saffron.

Why order in when you can make it at home?

Umami is one of the basic flavors perceived by the human tongue, along with sweet, bitter, sour, and salty. It comes from the amino acid glutamate, which is related, but not identical to, the unpopular flavor enhancer MSG.