Crud Busters

New dish scrubbers make scouring easy.

On the Chopping Block

CHOW reviews the best wood cutting boards.

Wood's Poor Cousin

CHOW reviews the best plastic cutting boards.

Old-Tyme Flavor

How to season and care for your cast iron pan.

Buy These Now

Kitchen equipment worth paying for

Viva Sous-Vide!

The controversial French practice of cooking vacuum-sealed food at low temperatures yields stellar results.

Mapping the Mustache

CHOW’s milk taste test.

Way Beyond Salad Dressing

Or, how to use vinegar and citrus in your cooking to punch up flavors.

Tips for Successful Grilling

Hone your skills in preparation for barbecue season.

Make Your Own Pancetta

Skin it, tie it up, let it hang: step-by-step instructions to make your own.

Make Your Own Preserves

How to hold on to summer’s best produce: canning.

, let’s say, that 20% of the population in the US, and perhaps other Western countries, begin using some form of disinfectant in the kitchen or on their hands regularly. what will the effect be on the bacteria and viruses?...

it promptly. Even if it were to turn out that I didn’t cook the sausage to a high enough internal temperature, could the bad bacteria have really survived a month in the freezer? Does anyone know just how hardy modern bugs...

A new study shows that the delayed taste known as retroaromatic effect is released by filthy saliva.

I make a lot of salads and such, that use raw green onions. I read the other day that green onions are one of our dirtiest foods, re: bacteria. Does anyone have a method of making sure that my green onions will be clean and safe...