The Basics: How to Make Roast Pork Loin

With a chile-coffee glaze.

The Basics: How to Make Boneless Leg of Lamb

Roasted, with a lemon-herb rub.

The Basics: How to Make a Whole Roasted Chicken

Cooked on a bed of vegetables.

Strained and Drained

Tools for getting the most out of your food. (By Louisa Chu)

When Can Chefs Sue Other Chefs?

Defining legitimate legal claims in the restaurant world. (By Jason Krause)

The Business of Fun

Marco Pierre White is sometimes a slave, sometimes a devil. (By Sara Dickerman)

Will Rice and Dry Beans Last Forever?

It’s all about proper storage. (By Jason Horn)

Will I Get Trichinosis from Eating Undercooked Pork?

Relax, it’s a rare condition. (By Jason Horn)

Harold McGee Speaks

Harold McGee is the king of kitchen science, the man who solves food mysteries ranging from how much oil you can emulsify into a mayonnaise with one egg yolk to why frying spatter ends up on the inside surface of the cook's... (By Harold McGee)

Building the Ultimate Green Kitchen

CHOW’s ecoconscious remodel guide. (By Michele Foley)

Bistronomics 101

French chef Iñaki Aizpitarte proves that you don’t need a trust fund to afford haute cuisine. (By Aida Mollenkamp)

Slow Spirits

If booze is to be slow, it has to be right. (By Jordan Mackay)

Chicken in a Burger Suit

This week’s mission: preseasoned, grillable chicken patties and fancified crackers. (By James Norton)

Viva Sous-Vide!

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

The Basics: How to Pan-Fry Pork Chops

Dinner that really hits the spot.