How to Grill (Almost) Everything

Recipes to keep you fired up all summer long.

10 Simple Ways to Be More Green

That don’t involve extra money, time, or even effort.

Down-Home Prosciutto

The country ham is our native prosciutto or serrano, though most Southerners wouldn’t dream of throwing an uncooked leg on a deli slicer and shaving some to go with the asparagus. Most Northerners, meanwhile, have never heard of...

How to Stay Healthy During the Holidays

Clean Food author Terry Walters weighs in.

Dean Karnazes's Extreme Meal Plan

Running 1,300 miles makes you very hungry.

What Turkey Should I Buy?

Check out what Chowhounds say before you do your Thanksgiving shopping.

Take Your Lunch to Work: Roasted Chicken

One bird; five easy, varied, and quick lunches.

Farm-to-Table Trend Hits Campbell's

This week's mission: social-climbing canned soup and frozen burritos.

On the Chopping Block

CHOW reviews the best wood cutting boards.

Food Econ 101

Paul Roberts, the author of The End of Food, dishes on the food system.

Eat Your Greens

Veggie-phile cookbooks for carnivores and vegetarians alike.

10 Food Feuds

Is there nothing original in food anymore?

Diet Craft Beer for the Oxymoron

This week's mission: low-cal craft beer and baked beans for barbecue.

Hot Spring in Paris

An interview with Daniel Rose, the American chef of the most buzzed-about restaurant in Paris.

Experiments with Ham Powder

Lark’s Johnathan Sundstrom wins James Beard and gets edgy.