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The desire for smaller portions and fewer junk foods is affecting what the food industry is selling us.

"I just couldn't believe it," said Lois Jurgens, who turned 91 the day the crock was sold. "It's the biggest thing I've ever gotten on my birthday."

Just how much do we love our sauces and condiments? We're stashing them in purses, backpacks and glove compartments.

He says they're "heading" to boyfriend-girlfriend territory, but the letter writer is frustrated about waiting.

How do you politely disengage from small talk from strangers?

Every week, we ask readers to think like an advice columnist and submit their advice to a question Carolyn Hax hasn't answered.

What's the best way to peel tricky vegetables? We answered this reader question.

Washington Post food critic Elazar Sontag entertains your restaurant questions, rants and raves.

"Look how bro glazed it," said Alison Luchs, National Gallery of Art's deputy head of sculpture, pointing to a 16th-century plate.

Brother-in-law's teasing and sister's scrolling around their new baby worries the letter writer.