Meat is gross, but it tastes good By Sallie Tisdale
Desperate to find that my hunger for animal flesh was alien, I overlooked the fact that it was all too human. (05/18/00)

Way to go By Rahsaan Maxwell
My Japanese cooking teacher drills "the way" into my head. But on the night of a "chef battle," I surrender it to some pathetic pickles. (05/04/00)

Where do Peeps come from? By Lisa Gidley
Visiting the birthplace of Easter's innocent marshmallow icons -- and the Web sites that twist and transform them. (04/20/00)

Your goose is cooked By Marjorie Leet Ford
Goose livers the size of breadbaskets: A step-by-step look at expert foie gras preparation. (04/13/00)

How the other half eats By Christine Kenneally
During Restaurant Week, New York's hottest restaurants offer prix fixe lunches even commoners can afford. (03/30/00)

Really, I don't hug trees By Molly A. Scoles
Being a vegan doesn't make you a nut. But it does improve the world, a few animals at a time. (03/30/00)

Holy pastry By Thomas Scoville
What is the sound of one hand eating a doughnut? Angelenos make a spiritual journey to a jammed Krispy Kreme. (03/10/00)

Krazy kravings By Mary MacVean
L.A. lines up for Krispy Kreme and other doughnut spots. (03/10/00)

Not my cup of tea By Emily Wise Miller
Complaining about British food may be old hat, but, well, it's just so awful. (03/03/00)

Michelin shakes the stars By David Downie
The just-released edition of the legendary Red Guide destroys a cherished culinary myth. (02/29/00)

Made in Hong Kong By Jamie James
A culinary tour, dumpling-free (02/18/00)

Extra-large, eat your heart out By Richard Goodman
Sanary-sur-Mer hosts the world's largest bouillabaisse. And lives to tell. (02/10/00)

The French Paradox By Laura Fraser
Americans still don't understand how the French eat whatever they want and live to tell about it. (02/04/00)

Cheesy does it By Steven A. Shaw
Getting your hands on great cheese in the U.S. means circumventing an archaic FDA regulation.

The perilous pepper of Phnom Penh By Rosemary Berkeley
A newcomer to Cambodia finds that the way to a stranger's heart is through her stomach. (01/21/00)

The winners of Oz By Jamie James
Eight extraordinary restaurants embody Sydney's and Melbourne's emergence as world-class culinary capitals. (01/14/00)

Why I stopped being a vegetarian By Laura Fraser
It's anti-social, not necessarily healthful -- and besides, meat tastes good! (01/07/00)