Vegans Aren't Misanthropes

Chef Isa Chandra Moskowitz talks about her latest cookbook.

Greedy Gobbler

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

The CHOW 13

Our first annual awards, presenting a baker’s dozen of provocateurs, trendsetters, and rabble-rousers.

Green Your Hangover

This week’s mission: An ecofriendly vodka gift pack and some meatless taco and burger mixes.

10 Canned Goods Worth Using

No need to wait for the apocalypse.

Garden Harvest Toasted Chips and Hemp Bliss Organic Hempmilk

This week’s mission: Quasi-healthy chips containing fruit, and nondairy “milk” that tastes like rancid nuts.

Lifting the Curse from the E.U.

Chef Akhtar Nawab talks about making over the formerly troubled New York gastropub.

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.

Preparty Hardy

CHOW talks with the "Commissioner of Tailgating."

Bagel Felony

This week’s mission: Healthier rice/potato chips and cream cheese–filled bagel cylinders.

Audible Edibles

Ten radio food shows that will leave you salivating.

New Year's, Japanese Style

Trade in your champagne and hors d’oeuvres for sake and mochi.

The New Stealth Vegetarian Restaurant

Meatless eateries strive to be crossover hits, catering to people who no longer see vegetarianism as a hippie lifestyle choice.

Your Dish Is Unwelcome Here

Don’t bring food to a dinner party.

Toasts, Not Roasts

How to get a wedding speech right.