How to Make the Ultimate Bagel

It’s in the boiling and the malt. (By Melissa Wagenberg Lasher)

10 Homemade Food Gifts

Gourmet presents you can afford to give. (By Roxanne Webber)

What's the Difference Between Lox and Gravlax?

It’s in the cure. (By Roxanne Webber)

10 Ways to Reinvent Breakfast

Go beyond bagels and bacon. (By Roxanne Webber)

Drinks Around the World

Ring in the New Year 24 times over.

The May edition of Fine Cooking has a stellar biscuit recipe, proving the magazine’s worth. (By James Norton)

This month’s Bon Appétit puts a highly useful arrow in its readers’ home-cookery quiver with a piece on DIY chocolate truffles. (By James Norton)

A great ingredient for appetizers and snacks. (By Caitlin McGrath)

Dips and spreads, tangy and lush. (By Caitlin McGrath)

A simple, homely dish beloved by Chowhounds. (By Sarah Perry)

As the weather cools, hounds chime in with their favorite toasted bread and spread combinations: Portuguese sweet bread, lightly toasted with fresh butter goes so well with a cup of coffee, sighs chowdear. ... (By C. Thi Nguyen)

Aux Vivres (4631 Boulevard St. Laurent, Montreal; 514-842-3479) is both macrobiotic and enormously delicious. That’s a radical statement, I know. (By Jim Leff)

The oyster bar–lobster bar fracas heats up. (By Lessley Anderson)

I’d strafed Winston-Salem while heading eastward from the mountains a few days ago, just hitting the town’s southern fringes. Now, heading west toward Tennessee, I’ve stayed downtown to plumb what I’d... (By Jim Leff)

Jim loses weight despite the CHOWTour. In this dispatch he explores Reading Market and the supermarket chip aisle. (By Jim Leff)