Do I Need to Replace the Water in My Kettle?

Maybe boiling it twice makes it extra-good. (By Roxanne Webber)

A Watched Pot Never Boils

With these electric kettles, boiling water has never been so easy, quick, or precise. (By Louisa Chu)

Secrets of the Chip Aisle

The differences between "kettle-cooked" and standard potato chips; olestra and MSG. (By Barb Stuckey)

What Is Liquid Smoke?

Tastes more substantial than it sounds. (By Roxanne Webber)

Cold-Weather Comfort Food Menu

Stick-to-your-ribs recipes for harsh winter days.

If You Add Milk to Tea Does It Stop the Brewing Process?

Cooling down the liquid slows the steeping. (By Roxanne Webber)

Booze-Flavored Munchies

This week’s mission: potato chips flavored like beer and Bloody Marys, and fancier M&M’s. (By James Norton)

Just Add Water

A taste test of dehydrated backpackers' chili. (By Michele Foley)

Big-Time Barbecue

Ray Lampe, a.k.a. Dr. BBQ, offers up doctor’s orders for perfect summer grilling. (By Andrew Sessa)

College Cooks Gone Wild!

Crème brûlée in the microwave and other desperate dorm-room tricks. (By Margot Kaminski)

What to Eat at the Ballpark

Chowhound picks for the best food and drink at games across the country. (By Roxanne Webber)

You Can't Afford This Coffee Maker

The high-tech Clover, and two affordable alternatives. (By Louisa Chu)

Belgian Beer Primer

Decoding the world’s most acclaimed (and confusing) brews. (By Roxanne Webber)

Gas Versus Charcoal

Choose what’s under your grate before you choose what goes on top. (By Roxanne Webber)

Winter 2008 Gift Guide

There’s never been a better time to give.