Does Bottled Water Ever Go Bad?

Plastic containers aren’t as watertight as you think. (By Jason Horn)

Wood's Poor Cousin

CHOW reviews the best plastic cutting boards. (By Louisa Chu)

Coveted Vessels

Why you need hotel pans and Cambros. (By Louisa Chu)

Viva Sous-Vide!

The controversial French practice of cooking vacuum-sealed food at low temperatures yields stellar results. (By Louisa Chu)

How Do They Get the Fat Out of Nonfat Milk?

Think of your washer’s spin cycle. (By Roxanne Webber)

Mysteries of Tempeh Revealed

This week’s mission: a seasoned meat substitute, and fancified potato buds. (By James Norton)

From Tub to Mouth

This week’s mission: premade spreadable cheesecake filling and high-end mass-market soups. (By James Norton)

Chill and Enjoy

In Australian wines, it’s hot to be cool. (By Jordan Mackay)

Spanish Wine Primer

From Albariño to Ribera, better and better wines are arriving from Spain. (By Jordan Mackay)

Outta the Back of a Truck

Some of the best food in Salinas, California, is found on the street. Why would the city take it away? (By Davina Baum and Kate Ramos)

Cracking, peeling, grating: The San Francisco Chronicle gets down with the hairy little guys. (By Stephanie Rosenbaum)

A story on how Coca-Cola is celebrating Earth Day. (By Nicholas Day)

At Namaste Café in Petaluma and Shangri-la in Rohnert Park. (By C. Thi Nguyen)

Culinary gardeners talk about the fast-growing properties of curry leaf plants. (By Kara Zuaro)

We’ve got answers for hounds who love super fudgy brownies, almost candy-like in the center. (By C. Thi Nguyen)