A Meaty, Boozy Father's Day
Polynesian Cocktail Party
10 Spicy Snacks
Party Food from the Corner Store
How to Make Nut Milk
Sausage Recipes of the Month
Feature 
Harold McGee Speaks
Harold McGee is the king of kitchen science, the man who solves food mysteries ranging from how much oil you can emulsify into a mayonnaise with one egg yolk to why frying spatter ends up on the inside surface of the cook's eyeglasses. READ MORE
Wait! Before You Bake…
Hint: Frosting is easier if your cake is cold. Plus, the ultra-secret crumb layer trick. READ MORE
You Say Farine, I Say Flour
Learn the difference between French and American flour and ways you can substitute for the real thing. READ MORE
How Fake Meat Is Made
Fungus, soy, and wheat gluten all need styling gel before they're ready to play the part of meat. READ MORE
How Much Does It Cost to Go Organic?
We shopped at large chain stores (Safeway and Albertson's) for most regular and organic groceries and turned to Whole Foods to get harder-to-find organic items like meat and certain condiments. Organic food is invariably packaged in smaller sizes and, as READ MORE
That’s Not Wasabi
Fresh wasabi is virtually unheard of outside Japan. Faking it is easier and cheaper than trying to find the real thing. READ MORE
Something Like Savory
Umami is one of the basic flavors perceived by the human tongue, along with sweet, bitter, sour, and salty. It comes from the amino acid glutamate, which is related, but not identical to, the unpopular flavor enhancer MSG. READ MORE
Coop de Ville
If your neighbors are wary, a gift of fresh-laid eggs may change their minds. READ MORE
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. READ MORE
Secrets of the Chip Aisle
The differences between "kettle-cooked" and standard potato chips; olestra and MSG. READ MORE
