Secondhand Barbecue Smoke

Can vegetarians demand meat-free environments? (By Helena Echlin)

Vegetarians at a Barbecue

The dos and don’ts of meatless grill interaction. (By Helena Echlin)

I'll Pay You to Kill My Steer

Free-range and grass-fed animals are big with consumers. So why won’t most American slaughterhouses kill them? (By Jason Krause)

Your Meat Is Green

Tips for responsible carnivores. (By Roxanne Webber)

Meat at Your Door

Bypass the supermarket and buy it direct. (By Lessley Anderson)

Why Should I Let My Meat Rest?

It’s cooked already. Can’t I eat it? (By Jason Horn)

Advice for Despised Laptop Users

How to avoid dirty looks in coffeehouses. (By Helena Echlin)

You Are What You Don't Eat

Ten ways to label you and your food. (By Meredith Arthur and Eric Slatkin)

Life Lessons in Gardening

Brent Ridge of Beekman 1802 discusses leaving Martha behind for dirty feet and early morning pig feedings. (By Roxanne Webber)

Lamb and Red Wine

Lamb is the best meat for Cabs, Pinots, and Rhône-style reds. (By Jordan Mackay)

Joyless, Sullen Brown Brick

This week’s mission: healthy candy bars and high-end Pringles. (By James Norton)

Your Dog, the Gourmet

If your dog has such a great sense of smell, why is he eating your old socks? (By Christina Kosma and Michele Foley)

Strip Club Eats

Ten gentlemen’s lounges with good food. Seriously. (By Eric Slatkin)

Gilt-Free Cooking

CHOW interviews bad-boy chef Paul Liebrandt, recently let go from NYC’s Gilt restaurant, now striking out on his own. (By Ya-Roo Yang)

The New Stealth Vegetarian Restaurant

Meatless eateries strive to be crossover hits, catering to people who no longer see vegetarianism as a hippie lifestyle choice. (By Lessley Anderson)