Why Do Hard-Boiled Eggs Turn Green?

They look gross but taste fine. (By Roxanne Webber)

How to cook a gourmet meal in your hotel room (By Jason Horn)

Why Do You Need a Nonreactive Bowl for Some Recipes?

It’s a matter of flavor and color. (By Roxanne Webber)

Staub Round Cocotte

Start doing grown-up cooking.

Common Appliances, Uncommon Uses

Dust off your underused equipment and discover new applications.

Old-Tyme Flavor

How to season and care for your cast iron pan. (By Regan Burns and Lessley Anderson)

In the Round Placemats

They’re actually square.

Mario Batali Panini Grill

Have a hot, melty sandwich.

French-Fried Nirvana

CHOW reviews two great pieces of deep-frying equipment for the home chef. (By Louisa Chu)

Why Is It Bad to Run Cold Water over a Hot Pan?

What’s wrong with a little sizzle? (By Roxanne Webber)

Crushing Bones with Alton Brown

The host of Good Eats divulges his next big career moves. (By Louisa Chu)

Does It Matter Whether You Use a Glass or Metal Baking Dish?

It depends on what you’re making. (By Jason Horn)

Magnetic Fields

Induction cooktops cook hot, stay cool. (By Louisa Chu)

Will Eating Luna Bars Make a Guy Grow Breasts?

Nutrition bar versus training bra. (By Lessley Anderson)

A West Sonoma Road Trip

Tasting rooms and dining rooms in our favorite slice of Northern California wine country. (By Lessley Anderson)