Meal Kits: From Good to Worse

This week’s mission: Just add chicken to two different premade dinners.

Vegans Aren't Misanthropes

Chef Isa Chandra Moskowitz talks about her latest cookbook.

A World of Sours

Memories of Philippine Kitchens explores the many flavors of the Philippines.

The Raw Deal

As raw food goes commercial, purists cry foul.

What the Pros Use

Pro kitchen tools for the home chef, all under $10.

The New Hippie Kitchen

Cooking the iconoclast way, in yurts, tepees, and more.

Actress in the Kitchen

An interview with Madhur Jaffrey.

Your Computer Can't Roast a Chicken

Food-related desktop widgets, from egg timers to tail dictionaries.

10 Ways to Barter for Food

I’ve got zucchini if you’ve got tomatoes.

A Little Something on the Side

Shake up tradition with these grilling accompaniments.

Preparty Hardy

CHOW talks with the "Commissioner of Tailgating."

Cooling Off

You don’t even need to turn on the oven for these dishes. Sip a cool drink and enjoy the end-of-summer heat.

Commanders in Chef

With presidents in mind, remember our leaders who liked good food.

Our Maine Man

Sam Hayward of Fore Street on unpretentious, unctuous eats.

Hold the Cream of Mushroom Soup

From Bismarck to St. Paul to Madison, new high-end restaurants are embracing such local cuisine as fried walleye and wild-rice porridge. Call it the birth of northwoods chic.