Summer Beers with Brains

Who said heat calls for swill?

Ditch the Filters

Murky, cloudy wine might just be delicious.

Fancy Brewski

Bartenders mix creative tails with beer.

A Cocktail Is Born

From raw ingredients to tail greatness.

Old but Not Lethal

Why raw eggs in aged eggnog won’t make you sick

What Happens to Wine as It Ages?

Older isn’t always better.

Feats of Strength at the Cocktail Competition

Tasting 150 liquors in two days at the San Francisco World Spirits Competition.

Bringing Bitters Back

Give your home bar a backbone with homemade bitters.

Old-Tyme Flavor

How to season and care for your cast iron pan.

The CHOW 13

Our first annual awards, presenting a baker’s dozen of provocateurs, trendsetters, and rabble-rousers.

The Day After

What to do with the turkey leftovers?

Mixto Is for Losers

With flavors that vary widely from bright and citrusy to aged and smoky, tequila is fun to taste-test, to discover which you like best. But there are a few things you should know before you get started.

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.

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...

College Cooks Gone Wild!

Crème brûlée in the microwave and other desperate dorm-room tricks.