Worth the Search

Apricots from Turkey, beef from Japan — are the harder-to-track-down, usually imported ingredients any better than the more widely available versions?

Is There a Difference Between Brown and White Eggs?

Paying more doesn’t mean they’re better for you.

Why Should I Let My Meat Rest?

It’s cooked already. Can’t I eat it?

Does Salting Dried Beans Make Them Harder to Cook?

Science says it’s an old wives' tale.

Why Is Dried Egg So Hard to Clean Off?

It’s in the egg’s nature to be stubborn.

Wine Online

Where to buy vino while surfing the Web.

Bring Your Own Plastic Container

The greenest takeout packaging.

What Vegetables Go Into Vegetable Oil?

Mostly soybeans.

In Defense of Cheap Liquor

Does your expensive bottle of choice stand up to the lime and sugar test?

Does Your Stomach Really Expand if You Eat More?

We’re talking about your digestive system, not your waistline.

The Tables Have Turned

American winemakers learn the secret to great Viognier; meanwhile, the French lose their touch.

Slow Food Nation's Victory Garden

Fight bad food policy by growing your own.

Old but Not Lethal

Why raw eggs in aged eggnog won’t make you sick

Does Cooking Alcohol Really Burn It All Off?

More booze, more flavor.

Holiday Beer Cheer 2007

CHOW rates this year’s winter warmers.