The HAMPTON Report

This week, Emily Weinstein roasts a whole chicken by the book.

Patois, the Smith Street pioneer, is closing.

Shirley O. Corriher, a biochemist turned folksy food scientist, helps answer some kitchen curiosities.

A sober reflection on the American lexicon of inebriation.

Could cooking oil, spices or canned foods stored next to a microwave oven be receiving unhealthy doses of microwave emissions?

Introducing a beer whose only flaw is its price — but one that’s well worth it, even in a recession.

Dairy farmers have a dilemma: what to do with cows and a growing glut of milk as prices drop sharply.

A legendary glutton seems less gluttonous by the moment.

Figs add an unexpected flavor to a quickly made sweet-and-sour sauce.

Now that the holiday season is over, it’s time for some detox drinking.