College Cooks Gone Wild!

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

What to Do with Plain Yogurt

Drink it, make cheese with it, cook with it instead of sour cream or buttermilk.

Beyond Ketchup and Mustard

Our favorite condiments for your spreading, dipping, and dribbling pleasure.

Meal Kits: From Good to Worse

This week’s mission: Just add chicken to two different premade dinners.

Suckling Pig for the Holidays

Go big with Chef Jose Garces’s festive menu.

A Little Something on the Side

Shake up tradition with these grilling accompaniments.

Bacon at the Beach

Ben Barker of Magnolia Grill relaxes with CHOW.

Pimp Your Burger

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

Gas Versus Charcoal

Choose what’s under your grate before you choose what goes on top.

Ordering Off the Kids' Menu

Can grown-ups get little burgers?

Italian Hops, Not Grapes

Italy has some beer for you to drink.

Make Your Own Mozzarella

Cheesemaking made simple.

Hey, Mr. Postman

Where to shop for food gifts online.

Soups, from Brothy to Creamy

Warming, filling, and comforting.

Hold the Cream of Mushroom Soup

From Bismarck to St. Paul to Madison, new high-end restaurants are embracing such local cuisine as fried walleye and wild-rice porridge. Call it the birth of northwoods chic.