What's a Generic Product?

They’re often made by big-name brands, but without the actual branding. (By Tiffany Maleshefski)

Another Excuse to Eat Chocolate

This week’s mission: single-origin candy bars. (By James Norton)

In Defense of Cheap Liquor

Does your expensive bottle of choice stand up to the lime and sugar test? (By Jordan Mackay)

Do Vegetarians Lose the Ability to Digest Meat?

Or is that an urban myth? (By Alexander Lane)

Does the Grapefruit Diet Work?

The citrus isn’t a magic weight-loss cure, as you might have guessed. (By Roxanne Webber)

Can You Get Mad Cow Disease from Eating Bone Marrow?

That should be the least of your worries. (By Roxanne Webber)

10 Meads You Should Try

It’s not just for jousting tournaments anymore. (By Lessley Anderson and Roxanne Webber)

Does Raw Cookie Dough Rise in Your Stomach?

Is that why I feel so sick? (By Michele Foley)

Got Goiter?

Americans are eating more fancy salt— like kosher salt, sea salt, and fleur de sel — that don’t contain iodine, and less table salt, like Morton’s, which is typically fortified with iodine. (By Laura Neilson)

Your Meat Is Green

Tips for responsible carnivores. (By Roxanne Webber)

California Roll, Dragon Roll, Nematode Roll?

Fish, both wild and farmed, contain parasites. They’re gross but easy to get rid of. (By Jasmine Pahl)

10 Coupon-Clipping Resources

Where to find discounts for groceries and restaurants. (By Roxanne Webber)

Playing with Fire

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

Fishing with Rick Moonen

The chef and author talks about sustainable seafood. (By Lessley Anderson)

BYO Whiners

With corkage fees, it’s a battle between diners and restaurateurs. (By Jordan Mackay)