Comfy Clothes and White Tablecloths

Must you still dress up for nice restaurants?

Vegans Aren't Misanthropes

Chef Isa Chandra Moskowitz talks about her latest cookbook.

A Cheese Primer

CHOW’s guide to the major cheese types.

Hangover Helpers

You can fix the headache and wooziness, but you can’t take back what you said to your Aunt Mavis.

A Feast of Words

In which authors display a stunning variety of descriptive powers about food.

Why Does Cheese Get Rubbery when Melted in the Microwave?

Keep it creamy and soft by following a few simple tips.

Does the Color of an Egg Yolk Indicate How Nutritious It Is?

Yolks can range from pale yellow to deep orange.

Your Meat Is Green

Tips for responsible carnivores.

Should You Really Be Eating That?

Influencing an overweight friend’s eating habits.

Viva Sous-Vide!

The controversial French practice of cooking vacuum-sealed food at low temperatures yields stellar results.

Budget Gift Guide

Finds for $15 and under.

How Long Can You Keep Dry Spices?

It depends whether they’re whole or ground.

I Didn't Order Salmonella

Restaurant food poisoning etiquette.

Life Lessons in Gardening

Brent Ridge of Beekman 1802 discusses leaving Martha behind for dirty feet and early morning pig feedings.

Stéphane Reynaud Says: Make a Terrine

He explains his love for the ultimate sharable meal.