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  • Q&A

    Bistronomics 101

    French chef Iñaki Aizpitarte proves that you don’t need a trust fund to afford haute cuisine. (By Aida Mollenkamp)

  • The Ten

    Save Your Dollars

    For many kitchen items, cheaper is better. (By Aida Mollenkamp and Regan Burns)

  • Feature

    Summer 2009 Cookbook Gift Guide

    Because cookbooks are easy to wrap and fun to give. (By Roxanne Webber)

  • The Ten

    Spring Greening

    Ecofriendly cleaning products to whip your kitchen into shape. (By Michele Foley and Roxanne Webber)

  • Gear

    Crud Busters

    New dish scrubbers make scouring easy. (By Louisa Chu)

  • Feature

    Seed Saving for Beginners

    Adapt plants to your own private patch of dirt. (By Roxanne Webber)

  • The Ten

    10 Kitchen Hazards

    Safety tips you might not have heard about. (By Roxanne Webber)

  • The Juice

    Chile Wises Up

    It’s no longer a factory for inexpensive, imitative wines. (By Jordan Mackay)

  • Gear

    Bring It

    The best rolls and cases for carrying your knives. (By Louisa Chu)

  • Feature

    Candy's Black Sheep

    Salty, medicinal black licorice won’t satisfy your sweet tooth, but you might like it anyway. (By Regan Burns)

  • Feature

    The Taste of an Oyster

    Plus a dozen oysters you should know. (By Rowan Jacobsen)

  • Feature

    Chronicles from a Pig Party

    Our associate food editor goes to the Southern Foodways Alliance conference to celebrate the year of the pig and other Southern delights. (By Kate Ramos)

  • Feature

    The CHOW 13

    Our first annual awards, presenting a baker’s dozen of provocateurs, trendsetters, and rabble-rousers. (By Lessley Anderson)

  • Feature

    Secrets of the Perfect Salsa

    They wouldn’t give us the recipe, but that didn’t stop us. (By Helena Echlin)

  • Food Media

    The Best Thing Between Sliced Bread?

    McDonald’s is seeking a patent for its “novel methods of making a sandwich and novel sandwich assembly tools,” which it claims reduce prep time. But does making a sandwich upside-down and then inverting it... (By Christy Harrison)

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