How to turn sixty is an excerpt by writer Ian Brown on facing the inevitable aging process with humor and grace and food and a heck of a lot of emotions.

A frustrating search for the origins of Red Velvet Cake leads a stymied reader to our food history editor, Gary Allen.

We can’t be the only ones who’ve wondered what the difference is between stock and broth. It’s confusing, is it not?!

Cantaloupe. Muskmelon. Charentais. Tuscan melon. Rock melon. How the heck did summer’s favorite fruit get all these names?! Nancie McDermott explains.

This natural alternative to fancy liquid dish soap is inexpensive, effective, and gentle on hands. Doesn’t get much more practical than that.

Like rosé? There’s no shame in that. Quite the contrary, explains sommelier Victoria James.

We have a better approach than just tossing a bunch of ingredients in the blender and hoping for the best.

Learn how to keep your magnificent cake from sticking to the pan and turning into a sad heap of crumbs rather than the spectacularly stunning butter and sugar creation that it is.

If anything is as polarizing as politics, it’s the topic of GMOs. And, as with political issues, there’s a heck of a lot of misunderstanding and grandstanding. Here are simple answers to complicated questions.

Bore you with the same typical cheese plate advice you’ve already heard before? Nah. Not us. Instead we explain how to include something so that everyone—even the pregnant and the lactose intolerant—can partake.

The best cookbooks of 2016 including something for bakers, barbecuers, breakfast mavens, and pretty much every other sort of home cook.

How to bring comfort to the everyday moments of your life. No matter what’s going on in the rest of the world.

Let’s not overlook the pleasure found in simply experiencing the elixir of the gods in the presence of friends.

An essay on the drinking habits and eccentricities of the British from a bygone era, which actually sorta remind us of so many contemporary Brooklyn hipsters.