Make Your Own Sausage

Joining sauerkraut and beer in the great Oktoberfest triumvirate.

Old Beer Is New Again

Aging suds in oak casks comes back in style.

McSkillet Burrito and International Delight Coffee Creamer

This week’s mission: McDonald’s new breakfast offering, and holiday flavored nondairy creamers.

Too Poor for Drinks

Staying home is the new going out.

10 Vegetarian Thanksgiving Dishes

Dishes that satisfy without the need for meat.

10 Ways to Barter for Food

I’ve got zucchini if you’ve got tomatoes.

Bacon at the Beach

Ben Barker of Magnolia Grill relaxes with CHOW.

10 Ways to Smuggle Booze into Events

Crazy devices and contraptions.

Brains, Intestines, Pizzle

It’s what’s for dinner.

Lifting the Curse from the E.U.

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

Dean Karnazes's Extreme Meal Plan

Running 1,300 miles makes you very hungry.

"By the Way, I'm Vegan"

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

New Year's, Japanese Style

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

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.

When Can Chefs Sue Other Chefs?

Defining legitimate legal claims in the restaurant world.