You Want Fries on That?

Hold the ketchup and try one of these twists on the old familiar french fry. (By Kathryn Hawkins)

Tips on Deep-Frying

What sort of oil to use, and what to do with it when you’re done. (By Jason Horn)

Thanksgiving, Southern Style

All the good stuff, plus how to fry a turkey without burning down the house.

French-Fried Nirvana

CHOW reviews two great pieces of deep-frying equipment for the home chef. (By Louisa Chu)

The Basics: How to Make Veggie Fried Rice

Using leftovers from Chinese takeout.

The Basics: How to Make Oven Fries

Roasted instead of deep-fried.

The Basics: How to Make a Veggie Stir-Fry

A quick, healthy dinner.

Meat at Your Door

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

Valentine's Day Breakfast in Bed

Make ahead so you can make out.

Brains, Intestines, Pizzle

It’s what’s for dinner. (By Eric Slatkin)

The Year in Food 2008

What we ate, what the candidates ate, what the Olympians ate.

Do Lobsters Really Scream When You Put Them in Boiling Water?

Or is it a myth? (By Lessley Anderson)

Three Times an Entrée

Double entendres aside, three-ways have been offered up since the Yuan dynasty. (By Joy Lian Alferness)

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)

Waiter, There's a Pig's Ear in My Soup

Your chef might be slipping you some offal. (By Jane Black)