The Spice That Binds

A vanilla primer. (By Christy Harrison)

How Long Can You Keep Dry Spices?

It depends whether they’re whole or ground. (By Roxanne Webber)

Is Nutmeg Really a Mind-Altering Substance?

Will I start seeing things if I ingest too much? (By Kimberly Yen)

Guilty-Pleasure Protein Drink

This week’s mission: creamy, not chalky, meal-replacement beverages. (By James Norton)

Tasting Barolo Chinato

Take Barolo, add spice, and savor. (By Jordan Mackay)

Curry by the Book

In search of a true spice education from a new Indian cookbook. (By Sara Dickerman)

Meal Kits: From Good to Worse

This week’s mission: Just add chicken to two different premade dinners. (By James Norton)

Pepper Is the New Salt

Eight best bets for sneezing and seasoning. (By Heather Shouse)

Suckling Pig for the Holidays

Go big with Chef Jose Garces’s festive menu.

Fast-Food Pizza Chains Attempt Gourmet

This week’s mission: pizzas that are less fake and greasy, and toasted ciabattas that are more fake and greasy. (By James Norton)

Just Add Water

A taste test of dehydrated backpackers' chili. (By Michele Foley)

Hot Chocolate Indulgence

Variations on the classic that will keep you warm until spring. (By Aida Mollenkamp)

Worth the Search

Apricots from Turkey, beef from Japan — are the harder-to-track-down, usually imported ingredients any better than the more widely available versions? (By Heather Shouse)

Shockingly Tasty Fruitcakes

Start now, finish aging by Christmas.

Italian Hops, Not Grapes

Italy has some beer for you to drink. (By Jordan Mackay)