Who Makes Trader Joe's Food?

A taste test to try to figure out who is behind Trader Joe’s food.

What Is Liquid Smoke?

Tastes more substantial than it sounds.

Fork on the Left, Knife on the Floor

Designers reinvent the table setting.

Big-Time Barbecue

Ray Lampe, a.k.a. Dr. BBQ, offers up doctor’s orders for perfect summer grilling.

Build Your Own Burrito Bar

Bring your local taqueria home, dress it up, and throw it a party.

Emergency Entertaining

Entertain in an instant with these 12 staples.

Going Pear-Shaped

Why do pears seem to have missed the heirloom train?

Tips on Deep-Frying

What sort of oil to use, and what to do with it when you’re done.

Film Feast

The nominees for best food scene in a movie are ...

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.

Stack Your Salad (And Other Plating Tips)

An interview with chef Christopher Styler, author of "Working the Plate."

Mapping the Mustache

CHOW’s milk taste test.

Return of the Oysters

Oyster aquaculture may help save the Chesapeake Bay ecosystem.

Pass the River Fish

Chenin blanc is one of the most underappreciated grapes

Sweet, Sour, Salty, What?

Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it.