Things to Do with Stale Bread

Ten uses for an old loaf of bread, from thickening gazpacho to soaking up the Grand Marnier in grown-up French toast

Done Eating, Not Dining

When should a server take your plate?

Strip Club Eats

Ten gentlemen’s lounges with good food. Seriously.

Farewell to Hydrocolloids

Chef Alex Stupak’s Mexican food dreams.

Boy, It's Getting Late

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

Tap This

Refreshing 2007 brews for summer.

The Prodigal Nut Returns

Welcome back, chestnut!

How to Make the Ultimate Bagel

It’s in the boiling and the malt.

Life Lessons in Gardening

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

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.

My Summer Wine Love

This year, it’s Rueda.

Bistronomics 101

French chef Iñaki Aizpitarte proves that you don’t need a trust fund to afford haute cuisine.

Surgery in the Kitchen

Tiny tools help with obsessive details.

Good Label, Bad Wine

CHOW tastes wines with great labels and discovers the duds.

Squanto Never Ate Popcorn

Did the Pilgrims really eat popcorn? CHOW investigates Thanksgiving dinner.