What Vegetables Go Into Vegetable Oil?

Mostly soybeans. (By Jason Horn)

Nectar of the Tequila Gods

Agave nectar, long used as a sweetener, is now being put to use in its most natural setting: tails. (By Erin Behan)

The New Kitchen Staples

Your pantry is bare unless these 10 items sit on its shelves. They’ve achieved post-food-fad status. (By Steven Jenkins)

Bring On the Bubbles

A primer on champagne. (By Anthony Giglio)

Celebrities and Portable Microwaves

Products we loved at the International Home & Housewares Show. (By Louisa Chu)

Make Your Own Mozzarella

Cheesemaking made simple.

Hot in Here

A good thermometer can save your turkey. (By Louisa Chu)

Squanto Never Ate Popcorn

Did the Pilgrims really eat popcorn? CHOW investigates Thanksgiving dinner. (By Amy Keyishian)

Automatic Hand Washers

High-tech gear from the 2007 National Restaurant Association Show. (By Louisa Chu)

Return of the Salmon Mousse

The Silver Palate duo makes nice and makes dinner. (By Sara Dickerman)

Magnetic Fields

Induction cooktops cook hot, stay cool. (By Louisa Chu)

Playing with Fire

CHOW tests the best kitchen torches on crème brûlée and beyond. (By Louisa Chu)

Fresh Out of the Oven

Outfit yourself with these nouveau baking supplies. (By Louisa Chu)

We're All Meatheads Now

One more addition to a pig-centric cookbook world. (By Sara Dickerman)

Down-Home Prosciutto

The country ham is our native prosciutto or serrano, though most Southerners wouldn’t dream of throwing an uncooked leg on a deli slicer and shaving some to go with the asparagus. Most Northerners, meanwhile, have never heard of... (By Sue Moore)