The Prodigal Nut Returns

Welcome back, chestnut!

Life Lessons in Gardening

Brent Ridge of Beekman 1802 discusses leaving Martha behind for dirty feet and early morning pig feedings.

Will I Get Trichinosis from Eating Undercooked Pork?

Relax, it’s a rare condition.

I Didn't Order That Insect

What’s a restaurant’s responsibility when there’s something gross in a dish?

Bagel Felony

This week’s mission: Healthier rice/potato chips and cream cheese–filled bagel cylinders.

Strip Club Eats

Ten gentlemen’s lounges with good food. Seriously.

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.

Dispatch from Terra Madre

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

10 Meads You Should Try

It’s not just for jousting tournaments anymore.

Perusing Peru's Pisco

A single shot glass and many, many piscos.

Time for School Lunch

Meals for making your mark on the blacktop.

Try Mezcal Again

It used to be that mezcal was thought of as a poor man’s tequila. No more. Great mezcal is now being imported into the United States.

Caramelized Onion Dip

The addition of goat cheese mimics the zip of Lipton’s famous onion soup mix.

10 Ways to Reinvent Breakfast

Go beyond bagels and bacon.

Meals, Ready to Eat

Today there are 24 different MRE menus, such as Cheese Tortellini, Jamaican Pork Chop, and Jambalaya. Most are actually quite tasty.