New Year's, Japanese Style

Trade in your champagne and hors d’oeuvres for sake and mochi.

10 Good Luck Foods for Chinese New Year

Enjoy prosperity, longevity, and happiness in the Year of the Ox. (By Roxanne Webber)

Beyond Uncle Ben's

A rice primer. (By Juliette Guilbert and CHOW staff)

10 Ways to Reinvent Breakfast

Go beyond bagels and bacon. (By Roxanne Webber)

Can I Eat the Beans I Use for Pie Weights?

They smell weird. (By Roxanne Webber)

Whole Grains with Flavor

Or a grain of barley, or couscous, or anything whole and wholesome. (By Nicole Spiridakis)

What Is the Difference Between Wet and Dry Measuring Cups?

Flour, sugar, water, milk, it all seems the same. (By Tara Shioya)

A World of Sours

Memories of Philippine Kitchens explores the many flavors of the Philippines. (By Sara Dickerman)

Zero-Gravity Gourmet

Is outer space the next frontier for haute cuisine? (By Kathryn Hawkins)

Way Beyond Salad Dressing

Or, how to use vinegar and citrus in your cooking to punch up flavors. (By Aida Mollenkamp and Roxanne Webber)

Pop Will Eat Itself

Musicians need food, too. (By Ray Lee)

Meals, Ready to Eat

Today there are 24 different MRE menus, such as Cheese Tortellini, Jamaican Pork Chop, and Jambalaya. Most are actually quite tasty. (By Matt Palmquist)

The Strategic Wedding Registry

CHOW’s guide to creating a wedding gift registry you’ll love. (By Lessley Anderson)

A New Healthy Chip Concept

This week’s mission: Wish-Bone dressing with chunks, and healthier “popped” potato chips. (By James Norton)

College Cooks Gone Wild!

Crème brûlée in the microwave and other desperate dorm-room tricks. (By Margot Kaminski)