Snack Time for Lazarus

This week’s mission: superfood bars and stovetop comfort-food kits.

But I Only Have Plastic

How restaurants should handle "cash only."

Toaster Pastries Fit for a Monk

This week’s mission: ready-made meals for gluten allergy sufferers and a healthier alternative to Pop-Tarts.

Make Your Own Chinese Takeout

This week’s mission: Chinese chicken kits, and a breakfast croissant with apples and hash browns.

Another Secretly High-Calorie Salad

This week’s mission: Cold meets hot on a lettuce bed, and a new fast-food breakfast.

How to Grill (Almost) Everything

Recipes to keep you fired up all summer long.

Time for School Lunch

Meals for making your mark on the blacktop.

Tea Bags for Cocktails?

This week’s mission: frozen Italian meals with a reasonably healthy twist and tea bags for your mixed drink.

Life Lessons in Gardening

Brent Ridge of Beekman 1802 discusses leaving Martha behind for dirty feet and early morning pig feedings.

Vile, Terrible, Nasty, and Ugly

CHOW talks to A. A. Gill about the business of reviewing restaurants, organics as a style statement, and the dark evil of Starbucks.

Put Away the Darn Camera

How to politely photograph restaurant food.

Black Fades to Black

Hipper-than-thou waiter attire is replaced by humble aprons.

The CHOW 13

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

Bring Your Own Plastic Container

The greenest takeout packaging.

How to Tip on Wine?

It’s already marked up so much.