Purple Cow Milk Shake

Grape juice and vanilla ice cream.

A Cheese Primer

CHOW’s guide to the major cheese types.

Return of the Oysters

Oyster aquaculture may help save the Chesapeake Bay ecosystem.

Pack Your Knives and Go

Cooking vacations that steer clear of the tourist traps.

Guilty-Pleasure Protein Drink

This week’s mission: creamy, not chalky, meal-replacement beverages.

Batali, High and Low

Mario Batali’s new cookbook, “Mario Tailgates NASCAR Style,” targets a different audience altogether.

Gilt-Free Cooking

CHOW interviews bad-boy chef Paul Liebrandt, recently let go from NYC’s Gilt restaurant, now striking out on his own.

Brains, Intestines, Pizzle

It’s what’s for dinner.

"By the Way, I'm Vegan"

When diners drop the dietary bomb, chefs must work magic.

Do People Really Eat Cheese Made with Maggots?

Critters add flavor and crunch.

Alluring Burger King Apple "Fries"

This week’s mission: low-fat prepackaged ice cream cones, and a healthier Burger King kids' meal.

Virtual Bartender

An electronic guide to tails.

Secrets of the Perfect Salsa

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

The Year in Food 2008

What we ate, what the candidates ate, what the Olympians ate.

Dumped Over Dinner

Is it OK to break up in restaurants?