The Return of Punch

The big tail in a bowl makes a comeback. (By Roxanne Webber)

Pass the River Fish

Chenin blanc is one of the most underappreciated grapes (By Jordan Mackay)

Don't Hate on Chablis

It’s like Chardonnay, without the oak. (By Jordan Mackay)

Surgery in the Kitchen

Tiny tools help with obsessive details. (By Louisa Chu)

Way Beyond Salad Dressing

Or, how to use vinegar and citrus in your cooking to punch up flavors. (By Aida Mollenkamp and Roxanne Webber)

10 Ways to Reinvent Breakfast

Go beyond bagels and bacon. (By Roxanne Webber)

Tea Bags for Cocktails?

This week’s mission: frozen Italian meals with a reasonably healthy twist and tea bags for your mixed drink. (By James Norton)

Great Grater, and Now Greater Graters

Microplane changed cheese graters forever. It just keeps getting better. (By Louisa Chu)

King of Chaat

A Q&A with the reigning gol gappas vendor of Delhi. (By Divya Agarwal)

The CHOW Guide to Eating and Drinking in Austin, SXSW edition

From Tex-Mex to high-end, CHOW brings you the best eating and drinking locations in Austin. (By CHOW staff)

Strained and Drained

Tools for getting the most out of your food. (By Louisa Chu)

Holiday Central

Recipes, menus, gifts, and entertaining tips for all your celebratory needs.

Hold the Cream of Mushroom Soup

From Bismarck to St. Paul to Madison, new high-end restaurants are embracing such local cuisine as fried walleye and wild-rice porridge. Call it the birth of northwoods chic. (By James Norton)

Spirit of Peace

Aquavit calms the stormy waters swirling between gin and vodka. (By Jordan Mackay)

Thanksgiving, Southern Style

All the good stuff, plus how to fry a turkey without burning down the house.