Gas Versus Charcoal

Choose what’s under your grate before you choose what goes on top. (By Roxanne Webber)

Can You Really Seal the Juices into Meat?

Lock up that steak and throw away the key. (By Roxanne Webber)

Joyless, Sullen Brown Brick

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

Dour Cookies for a Desert Island

This week’s mission: healthy whole-grain cookies, and fancy juice blends. (By James Norton)

Chronicles from a Pig Party

Our associate food editor goes to the Southern Foodways Alliance conference to celebrate the year of the pig and other Southern delights. (By Kate Ramos)

Tap This

Refreshing 2007 brews for summer. (By Kurt Wolff)

Tie One On

Our product columnist finds the best aprons. (By Louisa Chu)

A World of Sours

Memories of Philippine Kitchens explores the many flavors of the Philippines. (By Sara Dickerman)

The CHOW 13

Our first annual awards, presenting a baker’s dozen of provocateurs, trendsetters, and rabble-rousers. (By Lessley Anderson)

Destination: Twin Cities Crawl

Well fed and hung over at the 2008 Republican National Convention. (By James Norton)

The Hamburger Through Time

A short history of the greatest American food icon.

Eat_Nopal objects to the universally sweet dishes that seem to get paired with barbecue. Baked beans, coleslaw, potato salad, sweet barbecue sauce, sweet tea–all full of sweet flavors, with little else going on. Chowhounds... (By C. Thi Nguyen)

Yellow Brick Cafe expands its offerings and hours. (By Cicely Wedgeworth)

Lots of people love Asheville, and it’s on the way to Tennessee, so I stopped in to check it out. I found a town with a profound identity crisis, equal parts hippie artists, rural North Carolinians, and yuppies. (By Jim Leff)

A doughnut shop’s surprising specialty. (By Cicely Wedgeworth)