Luxury Wine for Less

Semifancy wines to drink over the holidays.

What's the Difference Between Brown Sugars?

What’s the difference between the various types of brown sugar (light, dark, Demerara, turbinado, and muscovado)?

Down-Home Prosciutto

The country ham is our native prosciutto or serrano, though most Southerners wouldn’t dream of throwing an uncooked leg on a deli slicer and shaving some to go with the asparagus. Most Northerners, meanwhile, have never heard of...

How Green Is Your Takeaway Container?

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

The Great White Hope

Riesling satisfies all tastes, but is there enough of it to go around?

Maps and Mash

Google maps plus food equals a cartographic cornucopia.

The New Kitchen Staples

Your pantry is bare unless these 10 items sit on its shelves. They’ve achieved post-food-fad status.

If It Ain't Dark, It Ain't Chocolate

The gourmet chocolate trend has spawned dark-chocolate snobs.

Vile, Terrible, Nasty, and Ugly

CHOW talks to A. A. Gill about the business of reviewing restaurants, organics as a style statement, and the dark evil of Starbucks.

Spanish Wine Primer

From Albariño to Ribera, better and better wines are arriving from Spain.

The Raw Deal

As raw food goes commercial, purists cry foul.

Secrets of the Perfect Salsa

They wouldn’t give us the recipe, but that didn’t stop us.

The CHOW 13

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

Sicily, Rising

Sicilian wines: no longer cheap bulk.

Burns the Hairs Right Out of Your Nose

Touring bourbon distilleries in Kentucky.