College Cooks Gone Wild!

Crème brûlée in the microwave and other desperate dorm-room tricks. (By Margot Kaminski)

Cooking with Summer Ingredients

Recipes featuring the best warm-weather ingredients.

Egg Magic

Tools for de-yolking, poaching, and beheading eggs. (By Louisa Chu)

Fewer than 1100

1080 Recipes offers a view into Spanish home cooking. (By Sara Dickerman)

The Taste of an Oyster

Plus a dozen oysters you should know. (By Rowan Jacobsen)

Jazz Standard

Gumbo is the ultimate improvisational dish. (By Lessley Anderson)

It's Not Fat, It's Big-Boned

In honor of its 50th year, Bon Appétit muscles in with a heavy tome. (By Sara Dickerman)

The Year in Food 2006

From bad spinach to exploding lattes: The tastiest moments of 2006.

The Business of Fun

Marco Pierre White is sometimes a slave, sometimes a devil. (By Sara Dickerman)

Summer 2009 Gift Guide

All your warm-weather gifting needs met. (By Lessley Anderson and Roxanne Webber)

Key to the Liquor Cabinet

How to create the ultimate home bar. (By CHOW staff)

Mole in the Mountains

A gastronomic adventure in Xalapa, Mexico. (By Mick Vann)

The Year in Food 2008

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

Crunchy outside and juicy inside. (By Caitlin McGrath)

Picking meat from cooked crabs can be a messy, slow process. It’s a fun meal with a group of friends, but you’ll need a lot of napkins. The Pacific Coast boasts the big, meat-filled, Dungeness crab. To cook them, just... (By C. Thi Nguyen)