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.

Beer-Flavored Sausage: Genius or Travesty?

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

100 Pounds of Leftovers

A meat-and-potatoes guy tries to save money by buying an entire side of beef.

Chicken in a Burger Suit

This week’s mission: preseasoned, grillable chicken patties and fancified crackers.

Twice as Expensive, Half as Good

London is one of the world’s most expensive cities, but you don’t have to spend big to eat well. If you’re visiting and on a budget, you can easily shave a few pounds off your food and drink bills by following...

What's That Coconut Doing in My M&M's?

This week’s mission: new flavor twists on classic candies.

Summer Reading for the Food Obsessed

Books for the plane, the beach, or just curling up in bed.

Vile, Terrible, Nasty, and Ugly

CHOW talks to A. A. Gill about the business of reviewing restaurants, organics as a style statement, and the dark evil of Starbucks.

Trashy Breakfast Food Gets Seasonal

This week’s mission: summery toaster pastries and low-cal fruity soda.

Vinnie Cilurzo Gets Funky

The daring beers of Russian River Brewing Company.

10 Ways to Barter for Food

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

What Is Nutritional Yeast?

Is it different from other kinds of yeast?

Not Invited Back

Are you obliged to reciprocate dinner party invitations?

The Prodigal Nut Returns

Welcome back, chestnut!

Hot Spring in Paris

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