Farm-to-Table Trend Hits Campbell's

This week’s mission: social-climbing canned soup and frozen burritos. (By James Norton)

The Year in Food 2007

Vegansexuals, tainted dog food, greenwashing, and more.

Pastry Puffs That Look Catered

This week’s mission: pseudo-elegant frozen pastry bites, and Wheat Thins with more fiber. (By James Norton)

The Minimalist's Dessert

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

Burden of Proof

When compared with, say, a typical 86-proof cognac, your typical wine would seem about as threatening as a bottle of Evian —right? But the alcohol level in wine varies. (By Anthony Giglio)

Another Excuse to Eat Chocolate

This week’s mission: single-origin candy bars. (By James Norton)

The Year in Food 2006

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

Fashionable Food: Sausage-Stuffed Dates

Who’s making it and how you can make it yourself. (By Lessley Anderson)

In Defense of Cheap Liquor

Does your expensive bottle of choice stand up to the lime and sugar test? (By Jordan Mackay)

Three Times an Entrée

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

Bistronomics 101

French chef Iñaki Aizpitarte proves that you don’t need a trust fund to afford haute cuisine. (By Aida Mollenkamp)

Hot for Korean Barbecue

Ungringo your grill.

Canned Beer That's Actually Good

Craft brewers see sense in cans. (By Kurt Wolff)

Raiding Harrison Ford's Liquor Cabinet

Table 8’s Govind Armstrong still makes time for friends (and mischief). (By Michele Foley)

Freeze-Dried Guanciale and Squid Ink Bar Codes

What we learned at Madrid Fusión. (By Aida Mollenkamp and Regan Burns)