10 Food Tattoos

Food looks just as good in ink. (By Eric Slatkin)

Zinfandel's Not the Ugly American

That loud, blowzy wine gets tamed. (By Jordan Mackay)

Down with Boring Pinots

Some American growers are embracing genetic diversity and making better wines for it. (By Jordan Mackay)

How Are No-Boil Lasagna Noodles Made?

Pasta you don’t have to boil is counterintuitive, but it works. (By Roxanne Webber)

They Eat Horses, Don't They?

Much of the world sees horse as a delicacy. Much of the world gets its horsemeat from America. Yet Americans won’t touch it. (By Nicholas Day)

Crazy Pretzel Sandwich

This week’s mission: off-kilter but refreshing soft drinks and a zesty hodgepodge of a pretzel snack. (By James Norton)

The CHOW 13

Our first annual awards, presenting a baker’s dozen of provocateurs, trendsetters, and rabble-rousers. (By Lessley Anderson)

From Tub to Mouth

This week’s mission: premade spreadable cheesecake filling and high-end mass-market soups. (By James Norton)

Worth the Search

Apricots from Turkey, beef from Japan — are the harder-to-track-down, usually imported ingredients any better than the more widely available versions? (By Heather Shouse)

Tea Bags for Cocktails?

This week’s mission: frozen Italian meals with a reasonably healthy twist and tea bags for your mixed drink. (By James Norton)

The Other Pinot

Pinot Gris is a perfect spring wine. (By Jordan Mackay)

Burgundy, High and Low

Sure, the great ones are expensive. But you can find good, inexpensive bottles. (By Jordan Mackay)

What You Should Know About German Beer

Expand your beer horizon with these crisp, fresh quaffs with funny names. (By Lessley Anderson)

The Vermouth Challenge

That dusty bottle at the back of your liquor cabinet deserves some respect. (By Jordan Mackay)

Summer Beers with Brains

Who said heat calls for swill? (By Lessley Anderson and Roxanne Webber)