Bad Food, Great Review

"In a world where there’s so much bad food even at the high level, I’d much rather eat at a restaurant that at least is taking care."

When Can Chefs Sue Other Chefs?

Defining legitimate legal claims in the restaurant world.

Bring Your Own Plastic Container

The greenest takeout packaging.

Dispatch from Terra Madre

Our food editor reports from Slow Food’s global get-together.

Booze-Flavored Munchies

This week’s mission: potato chips flavored like beer and Bloody Marys, and fancier M&M’s.

Grow Your Own Sprouts

Garden without any dirt.

Whole Grains 101

How to cook them and why they’re worth the wait.

On Tomatoes and Wine

Slice ’em if you’ve got ’em.

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.

Pairing Sunshine with a Wine's Tart Spritz

Iberian whites are like a splash of lemon juice on seafood.

Wine in Time

A light, summery wine can be perfect in winter.

Slice of Life

Great pizza moments in film.

Way Beyond Salad Dressing

Or, how to use vinegar and citrus in your cooking to punch up flavors.

McSkillet Burrito and International Delight Coffee Creamer

This week’s mission: McDonald’s new breakfast offering, and holiday flavored nondairy creamers.

Death Warmed Over

Casseroles are old-fashioned. So what do you bring to a funeral?