Janet Rausa Fuller

Edible sunshine, anyone?

Brown. White. Long. Short. What's the deal with rice?

Champagne isn't the only game in town. In fact, with a little intel, you can find a bottle of bubbly that's much cheaper than Champagne, but is just as bubbly.

From chuck to rump.

From bean to bar to store to belly.

Salted. Unsalted. Whipped. Cultured. "European." What if you just want to make some pie crust?

'Tis the season...to hoard cranberries in your freezer.

Don't panic. Our turkey guide is here to help.

Actually? A lot of the time, it is.

What is it, exactly? How do you recognize it? And what do you do when you find it?

Light vs dark, naturally brewed vs chemically produced: here's how to know which sauce to buy.

Crushed, diced, pureed, paste, or whole, canned tomatoes are a vital pantry staple. But what's going on in there?

How to pick the best, crispest apples—and keep them that way.

Soft. Silky. Firm. Super Firm. Somehow, tofu has become one of the most confounding groceries on the shelf. Luckily there are experts out there to tell us what tofu to buy, and how to keep it fresh at home.

During the too-short fig season, it's important to know when to let a fig ripen, and when to eat it now.

Just what exactly is in bologna, anyway?

'Tis the season for the ripest, juiciest tomatoes. Here's how to find 'em.

Get cultured.

Like a slice of sunshine, nothing beats a perfectly ripe cantaloupe.

Get your goat.