Baked Cracker-Crusted Chicken Fingers

Stone-ground crackers make a crunchy coating for tender chicken strips.

Even Real Cooks Cheat Sometimes

This week’s mission: frozen food with highfalutin notions.

Are the Burnt Bits of Veggies Carcinogenic?

We thought grilling was the healthy option.

Chicken in a Burger Suit

This week’s mission: preseasoned, grillable chicken patties and fancified crackers.

Chronicles from a Pig Party

Our associate food editor goes to the Southern Foodways Alliance conference to celebrate the year of the pig and other Southern delights.

Diet Craft Beer for the Oxymoron

This week’s mission: low-cal craft beer and baked beans for barbecue.

Bad Food, Great Review

"In a world where there’s so much bad food even at the high level, I’d much rather eat at a restaurant that at least is taking care."

Not Just for Taco Seasoning Anymore

Cumin gets white tablecloth treatment.

A World of Sours

Memories of Philippine Kitchens explores the many flavors of the Philippines.

Tap This

Refreshing 2007 brews for summer.

The Secret's in the Spice Mix

National heritages hinge on these exact blends.

Return of the Salmon Mousse

The Silver Palate duo makes nice and makes dinner.

Batali, High and Low

Mario Batali’s new cookbook, “Mario Tailgates NASCAR Style,” targets a different audience altogether.

The CHOW 13

Our first annual awards, presenting a baker’s dozen of provocateurs, trendsetters, and rabble-rousers.

The Hamburger Through Time

A short history of the greatest American food icon.