How to Start Your Own Dive Bar

Be the boss, bouncer, and favorite bartender.

Modern Potluck

Feed a crowd with recipes from some of CHOW’s favorite chefs.

Things to Do with Stale Bread

Ten uses for an old loaf of bread, from thickening gazpacho to soaking up the Grand Marnier in grown-up French toast

The Taste of an Oyster

Plus a dozen oysters you should know.

Serve Wine, Make Wine

Sommeliers leap from restaurant floor to vineyard.

Cookbook Gift Guide

Give a gift that results in delicious food.

Jiffy Roast

Roasting coffee is as easy as popping popcorn.

The Conference You Wish You Went To

A report from Tales of the tail.

When Booze Won't Do

There are times when alcohol is just not welcome or appropriate. Ten drinks stand in for the tipple.

Waiters Refilling Wineglasses

Should they or shouldn’t they? The controversy continues.

Foods You Fight

Tips for eating saucy, messy, and hard-to-handle foods.

Belgian Beer Primer

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

Boy, It's Getting Late

How long do you have to stay at a boring dinner party?

Bacon at the Beach

Ben Barker of Magnolia Grill relaxes with CHOW.

Our Favorite Butchers

We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it.