Farm-to-Table Trend Hits Campbell's

This week’s mission: social-climbing canned soup and frozen burritos. (By James Norton)

Get Healthy Real Easy

This week’s mission: two servings of vegetables in a powder and one in a soup. (By James Norton)

From Tub to Mouth

This week’s mission: premade spreadable cheesecake filling and high-end mass-market soups. (By James Norton)

Preparty Hardy

CHOW talks with the "Commissioner of Tailgating." (By Mark Chalifoux)

Squanto Never Ate Popcorn

Did the Pilgrims really eat popcorn? CHOW investigates Thanksgiving dinner. (By Amy Keyishian)

Fake Accent

Some foods you think are “ethnic” actually aren’t. (By Margot Kaminski)

Slice of Life

Great pizza moments in film. (By Nora Maynard)

The CHOW 13

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

Katie Nell set out to recreate her childhood favorite, Campbell’s bean with bacon soup, but better–and says it’s the best soup she’s ever made. (By Caitlin McGrath)

A New England grocery store causes an uproar by creating a star system to help consumers weed out unhealthy choices. (By Miriam Wolf)

Just what the doctor ordered: the knockout Mexican chicken soup at El Maguey y La Tuna. It’s a bowl of deeply flavorful, slightly spicy broth with a huge chicken leg in it. “This soup could kick the crap out of a... (By C. Thi Nguyen)

Dibrova Sausage Company makes a really good chicken and pumpkin sausage, says RestR Manager. It’s a seasonal treat, best seared and served on a bun by itself. Dibrova excels at making rich-tasting sausages like this one... (By C. Thi Nguyen)

New York writes up a posh Manhattan food store groomed to appeal to kiddie appetites—freaky Upper East Side kiddie appetites, that is. (By James Norton)

A South Korean mixed-media artist builds sculptures with noodles. (By Kara Zuaro)

As food costs go up, recipes get rewritten. (By Nicholas Day)