Gas Versus Charcoal

Choose what’s under your grate before you choose what goes on top.

Dean Karnazes's Extreme Meal Plan

Running 1,300 miles makes you very hungry.

Danger: Food Present

Food allergies are on the rise and on the mind.

Building the Ultimate Green Kitchen

CHOW’s ecoconscious remodel guide.

Vegans Aren't Misanthropes

Chef Isa Chandra Moskowitz talks about her latest cookbook.

How Green Is Your Takeaway Container?

Which takeaway containers are the most (and least) green?

Furniture for the Food

Great dining room tables.

Modern Potluck

Feed a crowd with recipes from some of CHOW’s favorite chefs.

Masters of the Bean

Today’s coffee connoisseurs want to be on a first-name basis with their roaster. They want to know not only which country the beans came from but which region, or even which “estate.” They obsess over freshness and brew time and...

Truck-Side Dining

The how, why, and where of high-end food trucks.

Mushrooms Will Save the World

And other findings from Taste^3^ 2007.

Our Favorite Butchers

We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it.

Meat at Your Door

Bypass the supermarket and buy it direct.

The Taste of an Oyster

Plus a dozen oysters you should know.

The Year in Food 2008

What we ate, what the candidates ate, what the Olympians ate.