Environmentally Friendly Picnic Supplies

Enjoy the outdoors without trashing it.

Thanksgiving, Southern Style

All the good stuff, plus how to fry a turkey without burning down the house.

Crud Busters

New dish scrubbers make scouring easy.

Burns the Hairs Right Out of Your Nose

Touring bourbon distilleries in Kentucky.

Dispatch from Terra Madre

Our food editor reports from Slow Food’s global get-together.

Winter 2008 Gift Guide

There’s never been a better time to give.

Belgian Beer Primer

Decoding the world’s most acclaimed (and confusing) brews.

The CHOW Guide to Eating and Drinking in Austin, SXSW edition

From Tex-Mex to high-end, CHOW brings you the best eating and drinking locations in Austin.

The Taste of an Oyster

Plus a dozen oysters you should know.

A Japanese Whisky Primer

Highland, Lowland, Hokkaido?

The Year in Food 2008

What we ate, what the candidates ate, what the Olympians ate.

Grit and Grub in San Francisco's Tenderloin

From down-and-out to up-and-coming— the city’s next Mission District.

The Concord Fizz

From the Square Off tail competition finals, this grape-based tail is elegant and refreshing.

Shortcut BBQ Brisket

Easy techniques for a juicier, more flavorful piece of meat without waiting all night.

Duck Legs Confit Cooked in a Pouch (for Cassoulet)