Burst in Your Mouth

Gear columnist Louisa Chu experiments with two new lines of chemical additives used for molecular gastronomy dishes.

What Is Nondairy Creamer?

It makes coffee so creamy, yet it’s not cream.

Double-Dipping on Trial

There’s negligible contamination, but it’s still unacceptable.

Truck-Side Dining

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

Virgin Drink Reminder

Party beverage advice for the holidays, or anytime.

10 Vegetable Seed Suppliers

Where to buy exotic, heirloom, and regional vegetable seeds for your home garden.

What's Killing Australian Wine?

Jam overdose poisons a national industry.

Make Your Own Sausage

Joining sauerkraut and beer in the great Oktoberfest triumvirate.

Healthy Butter That Actually Tastes Good

This week’s mission: melted white chocolate dessert sauce and butter with olive oil.

Why Is Kosher Salt Called "Kosher" Salt?

What’s so kosher about it?

Restaurant Warning Signs

Ten signs of a bad restaurant.

Are Frozen Vegetables as Nutritious as Fresh?

It just comes down to time.

Wok on the Wild Side

What makes food great is the same thing that makes relationships great: heat. Like bonfires, fireworks, and women spraying their hair while smoking, wokkery is a spectator sport.

The CHOW 13

Our first annual awards, presenting a baker’s dozen of provocateurs, trendsetters, and rabble-rousers.

10 Canned Goods Worth Using

No need to wait for the apocalypse.