A Cheese Primer

CHOW’s guide to the major cheese types. (By James Norton)

Sartoris Stripe Platter

This plate’s a keeper.

Are the Burnt Bits of Veggies Carcinogenic?

We thought grilling was the healthy option. (By Roxanne Webber)

Pimp Your Burger

Mix-ins, not toppings, turn ground beef into the best burgers.

Why Do My Teeth Get Stained when I Drink Red Wine?

Blame it on weak enamel. (By Michele Foley)

Drunk at Yoga Class

Is it bad form to go to happy hour first? (By Helena Echlin)

What Would Willy Wonka Think?

This week’s mission: toothpastelike citrus candy. (By James Norton)

What's the Skin on Heated Milk?

That sticky film can ruin a good hot chocolate. (By Michele Foley)

Why Does Cheese Get Rubbery when Melted in the Microwave?

Keep it creamy and soft by following a few simple tips. (By Roxanne Webber)

What's the Difference Between Green Onions, Chives, and Scallions?

They’re all long, green, and oniony. (By Roxanne Webber)

Good & Plenty Sacrilege!

This week’s mission: candy with extra spice. (By James Norton)

Can Microwaved Water Explode?

Superheated water means trouble. (By Roxanne Webber)

Does Refrigerating Tomatoes Ruin Their Flavor?

Cold storage messes with enzymes. (By Roxanne Webber)

That Heady Molecular Mixology

When a tail should really just be a tail. (By Jordan Mackay)

Añejo Tequila Is a Hoax

Why drink an agave liquor if you can’t taste the agave? (By Jordan Mackay)