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Feature
The Prodigal Nut Returns
Welcome back, chestnut! (By Nicholas Day)
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Home Cooking Digest
How to Roast Chestnuts
No open fire needed. (By Caitlin McGrath)
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The Ten
Bringing the Bee to Its Knees
Think every squeeze bear is filled with the same sweet golden goo? (By Stephanie Rosenbaum)
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The Juice
Italian Hops, Not Grapes
Italy has some beer for you to drink. (By Jordan Mackay)
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Q&A
The Minimalist's Dessert
Cookbook author and confectioner Alice Medrich talks about her love of simple, artisanal sweets. (By Jessica Su)
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The Ten
10 Canned Goods Worth Using
No need to wait for the apocalypse. (By Aida Mollenkamp)
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Table Manners
How to Host a Turkey-Free Thanksgiving
Getting the meat eaters to do without. (By Helena Echlin)
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The Ten
10 Little-Known Cheeses
Cheeses you probably don’t know about, but should. (By Michele Foley)
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Entertaining
Charlie Palmer's Classic Thanksgiving
The chef, restaurateur, and author created an update on the classic American holiday meal for CHOW.
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Entertaining
CHOW's Traditional Thanksgiving Feast
Extra flavor without the holiday headaches.
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Supertaster
Make Your Own Chinese Takeout
This week’s mission: Chinese chicken kits, and a breakfast croissant with apples and hash browns. (By James Norton)
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Q&A
Hot Spring in Paris
An interview with Daniel Rose, the American chef of the most buzzed-about restaurant in Paris. (By Louisa Chu)
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The Juice
Nobody Expects Spanish Brandy
All that glitters is not Cognac or Armagnac. (By Jordan Mackay)
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Feature
Total Cheese
How to make, choose, and use the best cheeses.
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The Ten
Instant Entertaining
Low-key holiday hosting. (By Aida Mollenkamp and Regan Burns)
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