For our executive food editor, a serendipitous food find becomes a full-blown spice-mix obsession.

For miraculously cold beer on a sweltering summer day, all you need is a plastic baggie and some ice.

Food editor Melissa Roberts shows you a mess-free method for removing corn from the cob.

Lots of recipes call for grated Parmesan cheese, but different graters produce wildly different results. Test kitchen director Ruth Cousineau shows you why.

Our food editor/stylist gives a behind-the-scenes look at the making of MAC cosmetics’ “Cult of Cherry” video.

When executive food editor Kemp M. Minifie makes corn on the cob, she likes to save the silk to make tea.

One of our food editors turns a beloved pie into a frozen indulgence for the summer.

Food editor Ian Knauer shows off some curious items in his test kitchen, including the beer he brewed and bottled right here.

Il Vino d’Enrico Bernardo, a wine-centric Paris restaurant, features a delicious dish of lamb chops, carrots, and chickpeas with North African spices and black truffles....

Parisian chefs have been seduced by lemongrass. This riff on peppercorn sauce uses vermouth instead of the customary brandy to cut the richness of the steak.