Tips for Successful Grilling

Hone your skills in preparation for barbecue season. (By Roxanne Webber)

Gas Versus Charcoal

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

Double-Dipping on Trial

There’s negligible contamination, but it’s still unacceptable. (By Helena Echlin)

Hold the Cream of Mushroom Soup

From Bismarck to St. Paul to Madison, new high-end restaurants are embracing such local cuisine as fried walleye and wild-rice porridge. Call it the birth of northwoods chic. (By James Norton)

The CHOW Guide to Eating and Drinking in Austin, SXSW edition

From Tex-Mex to high-end, CHOW brings you the best eating and drinking locations in Austin. (By CHOW staff)

The Strategic Wedding Registry

CHOW’s guide to creating a wedding gift registry you’ll love. (By Lessley Anderson)

The Taste of an Oyster

Plus a dozen oysters you should know. (By Rowan Jacobsen)

Buenos Aires: Faded Elegance, High Design

Buenos Aires’s up-and-coming San Telmo neighborhood. (By Ella Lawrence)

Southern delights at the Eagle Rock farmers’ market. (By Cicely Wedgeworth)

Blue Ribbon BBQ is aptly named. (By Joyce Slaton)

The top two tri-tip sandwiches in SoCal are, according to RSMBob: Buckboard BBQ, whose owner is something of a tri-tip evangelist, and Santa Maria gets an honorable mention. Most days, the wood-fired grill is smoking away in... (By C. Thi Nguyen)

The pear-and-Brie sandwich at Elements. (By C. Thi Nguyen)

It’s been a long time coming, but Carroll Gardens’ Monteleone bakery is finally back in business. (By Mark Hokoda)

Energized from yesterday’s change of heart, I kicked into high gear. Today was quite a ride. I can’t believe I did all the following in one day … but I did. It’s a testament to the chowconnaissance... (By Jim Leff)