10 Ways to Reinvent Breakfast

Go beyond bagels and bacon.

Bogus Butter Bake-Off

This week’s mission: sticks of fake butter, and protein pimped by a famous doctor.

What If You Ruin the Turkey?

Should you try to cover it up, confess, go without, or just order pizza?

The New Kitchen Staples

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

Make Your Own Baby Food

CHOW tested, baby approved.

Secrets of the Perfect Salsa

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

The Basics: How to Make Veggie Fried Rice

Using leftovers from Chinese takeout.

Bring Happy Hour Home

With this easy tail party menu.

Vegans Aren't Misanthropes

Chef Isa Chandra Moskowitz talks about her latest cookbook.

Hamburgers and Sausages from Scratch

The best home meat grinders.

Soylent Green Is People!

What sci-fi movies say about future food.

Sweet, Sour, Salty, What?

Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it.

My Bubbe, Your Bubbe

One Jewish grandmother dispenses Hanukkah recipes and wisdom.

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.

Meat at Your Door

Bypass the supermarket and buy it direct.