Salt: A guide to varieties

Mushroom confit keeps on giving

Recipe Finder

Chocolate Chip Layer Cake is fit for a special occasion

How to mix up salsa verde

Food Q&A

Grilled lamb in a rush, perfect for Easter lunch

Food fight: The proper way to make scrambled eggs

Learn to crack the code on confusing egg labels

Cutting to the essence of fats


Cook Like a Chef: Vinaigrette and a great green salad

Lemon surprise delivers sunshine

Nothing wrong with artichokes from a pop-top


Fajitas have humble origins

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Greek-style dressing: a restaurant favorite

How to feed a family of 4 on the cheap


A heated debate about the merits of a raw diet

How to get roasted vegetables on the table on a weeknight

Ad-lib your way to a French favorite


Does kimchi spoil? Storage tips for trendy foods

Bring the heat: How to spice up your cooking

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Yes, you do like cauliflower — try it this way

What’s ‘natural’ food? Even those who make it aren’t sure

Inside the bag at Chipotle

A look at the proposed U.S. Dietary Guidelines


How to pull off a crab feed

Chorizo goes green

Mozzarella in 40 minutes: Not a stretch

Cookbook authors take evolutionary approach to German cuisine


Focusing on fish to fight your foul mood

Can ‘super foods’ reduce your risk of cancer?


Maple: It’s not just for the breakfast table

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Grandma’s chop suey was a family favorite

Braising brings life to winter veggies

Is flavored milk healthier to drink than regular milk?


Chili: Not just for Texas

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Sugar cookies from Hess as pretty as they are tasty