Make Your Own Sausage

Joining sauerkraut and beer in the great Oktoberfest triumvirate.

Make Your Own Yogurt

It’s easy, healthy, and tangy-good.

Make Your Own Digestifs

After-dinner alcohols to snap you out of a food coma.

Make Your Own Mozzarella

Cheesemaking made simple.

Make Your Own Jerky

Homemade jerky takes little more than patience.

Make Your Own Tofu

A homemade version of the vegetarian centerpiece.

Make Your Own Preserves

How to hold on to summer’s best produce: canning.

Make Your Own Pancetta

Skin it, tie it up, let it hang: step-by-step instructions to make your own.

Make Your Own Baby Food

CHOW tested, baby approved.

Make Your Own Chinese Takeout

This week’s mission: Chinese chicken kits, and a breakfast croissant with apples and hash browns.

Make Your Own Candy Bars

Corner-store sweets go high-end.

Make Your Own Soda Pop

How to brew homemade ginger beer and root beer.

Make Your Own Corned Beef and Cabbage

We’re all Irish once a year.

I’ve been trying, in vain, to find a recipe to make my own Cheetohs at home. I wanted to experiment with different flavors/powders like porcini powder or blue cheese powder. I’m a little hesitant to just dive in blind...

it by hand isn’t too hard if your standards aren’t especially high. At this point it would be difficult to make pasta that would please a discriminating Italian, but I can make something nice enough for my own dinner...