10 Simple Ways to Be More Green

That don’t involve extra money, time, or even effort.

Injectable Marinades and 100-Calorie Snacks

This week’s mission: marinade you squirt into meat with a syringe, and tinier snack cakes.

The Day After

What to do with the turkey leftovers?

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.

Make Your Own Yogurt

It’s easy, healthy, and tangy-good.

Viva Sous-Vide!

The controversial French practice of cooking vacuum-sealed food at low temperatures yields stellar results.

The CHOW 13

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

The Year in Food 2007

Vegansexuals, tainted dog food, greenwashing, and more.

Fake Accent

Some foods you think are “ethnic” actually aren’t.

Celebrities and Portable Microwaves

Products we loved at the International Home & Housewares Show.

Three Times an Entrée

Double entendres aside, three-ways have been offered up since the Yuan dynasty.

You Can Get a Bad Meal in Rome

Here’s what we’re looking for: charm, authenticity, local ingredients, moderate prices. And while most Roman restaurants look perfect from the outside, watch out for these telltale signs.

What the Pros Use

Pro kitchen tools for the home chef, all under $10.

10 Food Feuds

Is there nothing original in food anymore?

Preparty Hardy

CHOW talks with the "Commissioner of Tailgating."