Do Eggs Need to Be Refrigerated?

Some people store them on the counter.

Our Maine Man

Sam Hayward of Fore Street on unpretentious, unctuous eats.

Slow Spirits

If booze is to be slow, it has to be right.

On the Hunt for Wild Yeast

Chatting with home fermentation expert Sandor Ellix Katz.

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.

How to Stay Healthy During the Holidays

Clean Food author Terry Walters weighs in.

What to Give Dad for Father's Day

He wants something tasty.

Eat Well and Save

Tips for spending less on good food.

What Does "Heirloom" Mean?

Seeds passed from generation to generation.

Dispatch from Terra Madre

Our food editor reports from Slow Food’s global get-together.

Hold the Cream of Mushroom Soup

From Bismarck to St. Paul to Madison, new high-end restaurants are embracing such local cuisine as fried walleye and wild-rice porridge. Call it the birth of northwoods chic.

Your Meat Is Green

Tips for responsible carnivores.

Life Lessons in Gardening

Brent Ridge of Beekman 1802 discusses leaving Martha behind for dirty feet and early morning pig feedings.

10 Vegetable Seed Suppliers

Where to buy exotic, heirloom, and regional vegetable seeds for your home garden.

The CHOW 13

Our first annual awards, presenting a baker’s dozen of provocateurs, trendsetters, and rabble-rousers.