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Feature
The Prodigal Nut Returns
Welcome back, chestnut! (By Nicholas Day)
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The Ten
Bringing the Bee to Its Knees
Think every squeeze bear is filled with the same sweet golden goo? (By Stephanie Rosenbaum)
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The Juice
High-End Tonic
Don’t mix your gin with bad stuff. (By Jordan Mackay)
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Feature
Fungus Amongus
Coming soon: American-grown truffles. (By Stett Holbrook)
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The Juice
Down with Boring Pinots
Some American growers are embracing genetic diversity and making better wines for it. (By Jordan Mackay)
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The Juice
Italian Hops, Not Grapes
Italy has some beer for you to drink. (By Jordan Mackay)
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Entertaining
Charlie Palmer's Classic Thanksgiving
The chef, restaurateur, and author created an update on the classic American holiday meal for CHOW.
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Nagging Question
Do Bees that Make Varietal Honey Know Which Flowers to Visit?
The buzz on blossom-specific honeys. (By Jason Horn)
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Feature
Going Pear-Shaped
Why do pears seem to have missed the heirloom train? (By Traci Vogel)
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Table Manners
How to Host a Turkey-Free Thanksgiving
Getting the meat eaters to do without. (By Helena Echlin)
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Q&A
The Minimalist's Dessert
Cookbook author and confectioner Alice Medrich talks about her love of simple, artisanal sweets. (By Jessica Su)
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Q&A
Hot Spring in Paris
An interview with Daniel Rose, the American chef of the most buzzed-about restaurant in Paris. (By Louisa Chu)
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Supertaster
Fancy Tonic Water Not Worth the Fancy Price
This week’s mission: fancy-pants imported tonic water and chips made from slow-baked fruit. (By James Norton)
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Feature
How to Grow Herbs Indoors
Easy? Maybe not. Rewarding? Hell yeah. (By Roxanne Webber)
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The Ten
10 Little-Known Cheeses
Cheeses you probably don’t know about, but should. (By Michele Foley)
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Match a word............................................................artichokes
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