How Does Plastic Wrap Cling?

It’s got that special stick-to-it-ive-ness.

Is It Better to Salt Intermittently While Cooking or Just Once?

There’s more than one way to go.

Make Your Own Sausage

Joining sauerkraut and beer in the great Oktoberfest triumvirate.

Mushrooms Will Save the World

And other findings from Taste^3^ 2007.

Your Dog, the Gourmet

If your dog has such a great sense of smell, why is he eating your old socks?

Got Goiter?

Americans are eating more fancy salt— like kosher salt, sea salt, and fleur de sel — that don’t contain iodine, and less table salt, like Morton’s, which is typically fortified with iodine.

Steppin' Up Your Cheese Game

This week’s mission: frozen diet dinners featuring fruit, and classy cheese vehicles.

Pimp Your Burger

Mix-ins, not toppings, turn ground beef into the best burgers.

College Cooks Gone Wild!

Crème brûlée in the microwave and other desperate dorm-room tricks.

Take It Outside

A casual summer menu.

Winter 2008 Gift Guide

There’s never been a better time to give.

10 Kitchen Hazards

Safety tips you might not have heard about.

Wine in Time

A light, summery wine can be perfect in winter.

Advice for Heathens

What do atheists say when asked to say grace?

Pepper Is the New Salt

Eight best bets for sneezing and seasoning.