Surprise Guest: Mom

Can you tell a friend not to bring his parent to your party?

Hamburgers and Sausages from Scratch

The best home meat grinders.

James and the Giant Niche

Beard on Food proves that we still need James Beard.

The Big Cheese

The origins of your favorite food idioms.

Not Invited Back

Are you obliged to reciprocate dinner party invitations?

Oven Ready Turkey and Tofurky Roast

This week’s mission: way-too-quick-cooking real turkey, and a gussied-up vegetarian protein.

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.

Hosting Your First Passover

Because your ancestors had it harder than you, so honor them.

Get Healthy Real Easy

This week’s mission: two servings of vegetables in a powder and one in a soup.

Chronicles from a Pig Party

Our associate food editor goes to the Southern Foodways Alliance conference to celebrate the year of the pig and other Southern delights.

Better than Popcorn

An assortment of Oscar-worthy recipes to go with the nominated films.

Hiding Your Face on Facebook

How to handle embarrassing party photos.

Should You Really Be Eating That?

Influencing an overweight friend’s eating habits.

Gilt-Free Cooking

CHOW interviews bad-boy chef Paul Liebrandt, recently let go from NYC’s Gilt restaurant, now striking out on his own.

"By the Way, I'm Vegan"

When diners drop the dietary bomb, chefs must work magic.