Campari's Made from Bugs

A lot of stuff you thought was vegan isn’t.

10 Exotic Salts

Fun, fancy versions of the kitchen staple.

Harold McGee Speaks

Harold McGee is the king of kitchen science, the man who solves food mysteries ranging from how much oil you can emulsify into a mayonnaise with one egg yolk to why frying spatter ends up on the inside surface of the cook’s...

How to Judge Ice Cream

Jon Snyder, founder of New York’s acclaimed Il Laboratorio del Gelato (and creator of the original Ciao Bella gelato), explains how he eats a pint of ice cream.

"By the Way, I'm Vegan"

When diners drop the dietary bomb, chefs must work magic.

Fewer than 1100

1080 Recipes offers a view into Spanish home cooking.

Stir It Up

CHOW tests mixing bowls that won’t slip, chip, or break.

Girls Who Hate Girly Drinks

Bad bartenders assume you’re wimpy.

Cooking with Winter Ingredients

The cold-weather produce you should cook with now.

The Scoop

Unusual tools for scooping and presenting ice cream.

What's the Difference Between Baking Soda and Baking Powder?

Two mysterious white powders.

The Friendliest Utensil

Our photographic ode to spoons

Fungus Amongus

Coming soon: American-grown truffles.

A West Sonoma Road Trip

Tasting rooms and dining rooms in our favorite slice of Northern California wine country.

Experiments with Ham Powder

Lark’s Johnathan Sundstrom wins James Beard and gets edgy.