Old Beer Is New Again

Aging suds in oak casks comes back in style.

Belgian Beer Primer

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

Summer Beers with Brains

Who said heat calls for swill?

Drinking and Eating at Vancouver Izakayas

A raucous crawl through Japanese small-plates-and-beer joints.

Hops Luxury

Damn the world shortage of my favorite beer ingredient.

Bacon in a Glass

CHOW’s guide to smoked beers: rich, toasty-tasting ales that are made with malt smoked prior to brewing.

Chewing Gum Arms Race

This week’s mission: a green tea cure-all and gum with a one-two flavor punch.

Moktoberfest!

CHOW throws our version of Oktoberfest: Moktoberfest! All the great beers, but better food.

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.

Grit and Grub in San Francisco's Tenderloin

From down-and-out to up-and-coming— the city’s next Mission District.

Italian Hops, Not Grapes

Italy has some beer for you to drink.

Graveyard Picnic

Traditional Day of the Dead treats from Mexico.

10 Vegan Lunch Recipes

Main dishes and desserts to pack and go.

Italian Chefs Won't Weep

This week’s mission: frozen Italian dinners and microbrewed sodas.

How to Host a Turkey-Free Thanksgiving

Getting the meat eaters to do without.