Squanto Never Ate Popcorn

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

Automatic Hand Washers

High-tech gear from the 2007 National Restaurant Association Show.

Return of the Salmon Mousse

The Silver Palate duo makes nice and makes dinner.

Magnetic Fields

Induction cooktops cook hot, stay cool.

Playing with Fire

CHOW tests the best kitchen torches on crème brûlée and beyond.

Fresh Out of the Oven

Outfit yourself with these nouveau baking supplies.

Stuffed Bell Peppers with Feta and Herbs

Mint, dill, and golden raisins dress up grilled peppers.

We're All Meatheads Now

One more addition to a pig-centric cookbook world.

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...

The Basics: How to Make Steamed Mussels

Winy, buttery finger food.

Make Your Own Tofu

A homemade version of the vegetarian centerpiece.

Outta the Back of a Truck

Some of the best food in Salinas, California, is found on the street. Why would the city take it away?

Vietnamese-Style Summer Rolls with Peanut Sauce

Fresh, summery ingredients in a neatly wrapped package.

Ricotta Gnocchi with Wild Boar Ragu

Light, cheesy pillows of pasta with a hearty sauce.

The Business of Fun

Marco Pierre White is sometimes a slave, sometimes a devil.