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Feature
Four Bands, Four Barbecue Joints
A tour through the barbecue meccas of Chapel Hill, Memphis, Austin, and Kansas City, plus music.
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Entertaining
Big-Time Barbecue
Ray Lampe, a.k.a. Dr. BBQ, offers up doctor’s orders for perfect summer grilling. (By Andrew Sessa)
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Products
In the Round Placemats
They’re actually square.
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Feature
Old-Tyme Flavor
How to season and care for your cast iron pan. (By Regan Burns and Lessley Anderson)
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Feature
The Strategic Wedding Registry
CHOW’s guide to creating a wedding gift registry you’ll love. (By Lessley Anderson)
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Gear
French-Fried Nirvana
CHOW reviews two great pieces of deep-frying equipment for the home chef. (By Louisa Chu)
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Gear
Magnetic Fields
Induction cooktops cook hot, stay cool. (By Louisa Chu)
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Q&A
Crushing Bones with Alton Brown
The host of Good Eats divulges his next big career moves. (By Louisa Chu)
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Q&A
Farewell to Hydrocolloids
Chef Alex Stupak’s Mexican food dreams. (By Louisa Chu)
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Nagging Question
What Is Charcoal?
A burning question. (By Tiffany Maleshefski)
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The Ten
Save Your Dollars
For many kitchen items, cheaper is better. (By Aida Mollenkamp and Regan Burns)
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Q&A
Hot Spring in Paris
An interview with Daniel Rose, the American chef of the most buzzed-about restaurant in Paris. (By Louisa Chu)
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Feature
College Cooks Gone Wild!
Crème brûlée in the microwave and other desperate dorm-room tricks. (By Margot Kaminski)
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Entertaining
Gas Versus Charcoal
Choose what’s under your grate before you choose what goes on top. (By Roxanne Webber)
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The Juice
It's Not Champagne
But it might be better, cheaper, and worth exploring. (By Jordan Mackay)
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