Bring Your Own Plastic Container

The greenest takeout packaging.

Hot Spring in Paris

An interview with Daniel Rose, the American chef of the most buzzed-about restaurant in Paris.

Beer-Flavored Sausage: Genius or Travesty?

This week’s mission: bratwurst with beer flavor already inside.

Greedy Gobbler

Are you entitled to Thanksgiving leftovers? And other Turkey Day conundrums.

Advice for Heathens

What do atheists say when asked to say grace?

How to Make Granola

Don’t spend a fortune on toasted oats.

Take Your Lunch to Work: Roasted Chicken

One bird; five easy, varied, and quick lunches.

Foods You Fight

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

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

What's an Angus Burger Anyhow?

This week’s mission: stylistic departures from fast-food chains.

Bad Food, Great Review

"In a world where there’s so much bad food even at the high level, I’d much rather eat at a restaurant that at least is taking care."

Sweet, Sour, Salty, What?

Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it.

Fork Etiquette

Does using the right utensil even matter anymore?

Know Your Peppers

CHOW’s visual guide to chile peppers.

Booze-Flavored Munchies

This week’s mission: potato chips flavored like beer and Bloody Marys, and fancier M&M’s.