It's Not Fat, It's Big-Boned

In honor of its 50th year, Bon Appétit muscles in with a heavy tome. (By Sara Dickerman)

More Fake Diet Chocolate

This week’s mission: an aerated candy bar. (By James Norton)

Ordering Off the Kids' Menu

Can grown-ups get little burgers? (By Helena Echlin)

How Do They Get the Fat Out of Nonfat Milk?

Think of your washer’s spin cycle. (By Roxanne Webber)

What's the Difference Between Green Onions, Chives, and Scallions?

They’re all long, green, and oniony. (By Roxanne Webber)

Stocking the Minimalist Kitchen

Ban clutter: All you need are these 10 basic tools. (By Aida Mollenkamp and Regan Burns)

10 Tips for a Healthy Diet

Help along your New Year’s resolution. (By Lessley Anderson)

Butter Me Up

Modern bread-plate etiquette. (By Helena Echlin)

I'll Pay You to Kill My Steer

Free-range and grass-fed animals are big with consumers. So why won’t most American slaughterhouses kill them? (By Jason Krause)

Kitchen Confessional

Reading Nigel Slater’s diaries. (By Sara Dickerman)

Toss Your Measuring Cups

A scale is a must-have tool for precise, consistent cooking. CHOW reviews the best. (By Louisa Chu)

Bistronomics 101

French chef Iñaki Aizpitarte proves that you don’t need a trust fund to afford haute cuisine. (By Aida Mollenkamp)

Buy These Now

Kitchen equipment worth paying for (By Aida Mollenkamp and Regan Burns)

Here's to the Holy Land

Israeli wine deserves to escape the ghetto. (By Jordan Mackay)

10 Things to Cook for One

A bowl of cereal is not dinner. (By Roxanne Webber)