A more mellow lemon with a silkier texture and less bite.

This week’s mission: Just add chicken to two different premade dinners.

Eight best bets for sneezing and seasoning.

Mushrooms, tofu, and chile-garlic sauce give a savory kick to fluffy eggs.

Go big with Chef Jose Garces’s festive menu.

This week’s mission: pizzas that are less fake and greasy, and toasted ciabattas that are more fake and greasy.

A taste test of dehydrated backpackers' chili.

Variations on the classic that will keep you warm until spring.

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

Start now, finish aging by Christmas.

Italy has some beer for you to drink.

This week’s mission: ritzy granola and crunchy focaccia sticks.

Sommeliers leap from restaurant floor to vineyard.

Tips for spending less on good food.

Our favorite condiments for your spreading, dipping, and dribbling pleasure.