Zinfandel's Not the Ugly American

That loud, blowzy wine gets tamed.

Are the Burnt Bits of Veggies Carcinogenic?

We thought grilling was the healthy option.

Does the Grapefruit Diet Work?

The citrus isn’t a magic weight-loss cure, as you might have guessed.

Is Soy Lecithin Bad for You?

And what is it, anyway?

Sweet Potato and Squash Baby Food

A good introduction to the sweet vegetables, this baby food is a pleasing combination of squash and sweet potato.

Why Can Lactose-Intolerant People Eat Some Cheeses and Not Others?

It has to do with how long the cheese is aged.

Beef Tenderloin with Pancetta and Hominy Polenta

The simplest and arguably best way to make a fillet.

Will It Save My Life?

CHOW reveals just how good for you superfoods really are.

Even Real Cooks Cheat Sometimes

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

What Does India Have to Do with India Pale Ale?

It’s where the hopped-up brew first found fame.

Got Goiter?

Americans are eating more fancy salt— like kosher salt, sea salt, and fleur de sel — that don’t contain iodine, and less table salt, like Morton’s, which is typically fortified with iodine.

If You Add Milk to Tea Does It Stop the Brewing Process?

Cooling down the liquid slows the steeping.

10 Food-Related Charities

Put your money toward gifts that benefit good causes.

Italian Hops, Not Grapes

Italy has some beer for you to drink.

Sweet, Sour, Salty, What?

Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it.