Bacon at the Beach

Ben Barker of Magnolia Grill relaxes with CHOW.

The CHOW 13

Our first annual awards, presenting a baker’s dozen of provocateurs, trendsetters, and rabble-rousers.

A Better Bottled Coffee Drink

This week’s mission: fancy frozen pasta and bottled milky-coffee treats.

Boy, It's Getting Late

How long do you have to stay at a boring dinner party?

Burst in Your Mouth

Gear columnist Louisa Chu experiments with two new lines of chemical additives used for molecular gastronomy dishes.

What's an Angus Burger Anyhow?

This week’s mission: stylistic departures from fast-food chains.

Hot Holders

Burn-protection gear for home chefs.

From Tub to Mouth

This week’s mission: premade spreadable cheesecake filling and high-end mass-market soups.

What Do Buffaloes Have to Do with Mozzarella?

We’re talking water buffaloes, not bison.

On the Hunt for Wild Yeast

Chatting with home fermentation expert Sandor Ellix Katz.

Modern Potluck

Feed a crowd with recipes from some of CHOW’s favorite chefs.

Advantage Spain

Navarra rosados can play with the best French rosés.

What's the Difference Between Lox and Gravlax?

It’s in the cure.

That Coffee's Rotten

And other fermentation facts.

From Me to You

Your host and hostess deserve your thanks.