Shockingly Tasty Fruitcakes

Start now, finish aging by Christmas.

Why Is It Bad to Run Cold Water over a Hot Pan?

What’s wrong with a little sizzle?

I'll Pay You to Kill My Steer

Free-range and grass-fed animals are big with consumers. So why won’t most American slaughterhouses kill them?

Viva Sous-Vide!

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

They Eat Horses, Don't They?

Much of the world sees horse as a delicacy. Much of the world gets its horsemeat from America. Yet Americans won’t touch it.

Tips for Camping

Advice from a pro.

On the Hunt for Wild Yeast

Chatting with home fermentation expert Sandor Ellix Katz.

Make Your Own Sausage

Joining sauerkraut and beer in the great Oktoberfest triumvirate.

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...

Warm Beer's No Fun

The best coolers on the market.

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.

Celebrities and Portable Microwaves

Products we loved at the International Home & Housewares Show.

Cut It Out

Gadgets for perfect julienne and curls.

Get to Know Bison

Your questions answered.

To See a World in a Grain of Dry Ice

Does Chef Heston Blumenthal really find perfection?