College Cooks Gone Wild!

Crème brûlée in the microwave and other desperate dorm-room tricks. (By Margot Kaminski)

There’s no question that wild salmon tastes better and contains fewer contaminants than farmed. (By C. Thi Nguyen)

Bogus Butter Bake-Off

This week’s mission: sticks of fake butter, and protein pimped by a famous doctor. (By James Norton)

Fishing with Rick Moonen

The chef and author talks about sustainable seafood. (By Lessley Anderson)

Return of the Oysters

Oyster aquaculture may help save the Chesapeake Bay ecosystem. (By Laurie Jones)

Hold the Cream of Mushroom Soup

From Bismarck to St. Paul to Madison, new high-end restaurants are embracing such local cuisine as fried walleye and wild-rice porridge. Call it the birth of northwoods chic. (By James Norton)

California Roll, Dragon Roll, Nematode Roll?

Fish, both wild and farmed, contain parasites. They’re gross but easy to get rid of. (By Jasmine Pahl)

Your Order Is Politically Incorrect

How to address ethically challenged eaters. (By Helena Echlin)

Better than Popcorn

An assortment of Oscar-worthy recipes to go with the nominated films.

Craptails

The 10 worst drink concepts of all time. (By James Norton)

A West Sonoma Road Trip

Tasting rooms and dining rooms in our favorite slice of Northern California wine country. (By Lessley Anderson)

That Coffee's Rotten

And other fermentation facts. (By Lessley Anderson)

Single White Vegan Seeks Same

Is it shallow to consider diet when dating? (By Helena Echlin)

Cooking with Spring Ingredients

Eating and drinking with the best of this season’s produce.

Winter 2008 Gift Guide

There’s never been a better time to give.