10 Ways to Eat More Bacon

Elvis, Metallica—everybody loves it! (By Kathryn Hawkins)

Bacon in a Glass

CHOW’s guide to smoked beers: rich, toasty-tasting ales that are made with malt smoked prior to brewing. (By Stephanie V.W. Lucianovic)

What's the White Stuff on Chocolate?

Is my chocolate OK to eat if the color looks wrong? (By Jasmine Pahl)

Flash-Frozen Hot Chocolate

The Anti-Griddle allows you to instantly freeze almost anything, while keeping the center still gooey. (By Louisa Chu)

Kakawa Cocoa Beans

Chocolate-covered magic.

Candy Bars Worth Crossing State Lines For

A field guide to great American treats. (By Steve Almond)

Sweet Salvation

Count on these mail-order chocolates for last-minute holiday gifts. (By Roxanne Webber)

Cheez-Its Still Doin' It for Me

This week’s mission: candy-bar themed cookies, and new cheese flavors of Cheez-Its. (By James Norton)

Chronicles from a Pig Party

Our associate food editor goes to the Southern Foodways Alliance conference to celebrate the year of the pig and other Southern delights. (By Kate Ramos)

What the Hell Is Ice Cream Soft Candy?

This week’s mission: Down-market candy gets a makeover, and a really bad idea for brand extension. (By James Norton)

Strip Club Eats

Ten gentlemen’s lounges with good food. Seriously. (By Eric Slatkin)

Cookies, Crazy-Ass and Classic

This week’s mission: a health freak treat that delivers, and Pepperidge Farms doin' raspberry. (By James Norton)

How Does Food Affect Your Dreams?

That duck a l’orange was a total nightmare. (By Roxanne Webber)

What's the Skin on Heated Milk?

That sticky film can ruin a good hot chocolate. (By Michele Foley)

The Rise of the Salt Tooth

The craze for salted sweets. (By Jessica Su)