Peach Upside-Down Polenta Cake with Peach Syrup

A heavenly dessert that’s the essence of summer.

Almost Summer Pudding

The season’s first berries mix with liqueur and brioche in this simple spring dessert.

Spiked Apple Galette

A drizzle of Calvados doubles the apple flavor.

What's the Difference Between a Pluot and an Aprium?

Bizarre fruit machinations.

Cobbler, Slump, Pandowdy, Buckle

Cook up your summer fruits and give them funny names.

Worth the Search

Apricots from Turkey, beef from Japan — are the harder-to-track-down, usually imported ingredients any better than the more widely available versions?

Why Don't Tomatoes and Fruits Rot When They're Sun-Dried?

They get a little help from preservatives.

Bacon in a Glass

CHOW’s guide to smoked beers: rich, toasty-tasting ales that are made with malt smoked prior to brewing.

Cubicle Cuisine

The perfect brown-bag lunch would be part store-bought, part easy-home-made, it wouldn’t take long to assemble the night before. Just like childhood lunch-box spreads, it would have multiple pieces, including snack and cookies.

Stinky to Mild

How to build a cheese plate.

Please Bring an Elaborate Dessert

What’s the right answer to "Can I bring anything?"

The Tables Have Turned

American winemakers learn the secret to great Viognier; meanwhile, the French lose their touch.

The Other Pinot

Pinot Gris is a perfect spring wine.