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Feature
College Cooks Gone Wild!
Crème brûlée in the microwave and other desperate dorm-room tricks. (By Margot Kaminski)
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Gear
Flash-Frozen Hot Chocolate
The Anti-Griddle allows you to instantly freeze almost anything, while keeping the center still gooey. (By Louisa Chu)
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Gear
Playing with Fire
CHOW tests the best kitchen torches on crème brûlée and beyond. (By Louisa Chu)
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Nagging Question
What's the Difference Between Custard and Pudding?
Two creamy desserts with subtle distinctions. (By Roxanne Webber)
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The Ten
10 Super Bowl Party Shortcuts
Less time cooking means more time for beer and TV. (By Roxanne Webber)
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Table Manners
Gotta Go Walk the Dog
Is it OK to leave a dinner party early? (By Helena Echlin)
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Table Manners
Dumped Over Dinner
Is it OK to break up in restaurants? (By Helena Echlin)
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The Juice
Don't Hate on Chablis
It’s like Chardonnay, without the oak. (By Jordan Mackay)
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Gear
Bring It
The best rolls and cases for carrying your knives. (By Louisa Chu)
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The Ten
Essentials for the Home Baker
Baking supplies that won’t collect dust. (By Sara Lime)
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The Ten
10 Exotic Sweeteners
Go beyond white sugar. (By Lessley Anderson)
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The Ten
Craptails
The 10 worst drink concepts of all time. (By James Norton)
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Feature
Truck-Side Dining
The how, why, and where of high-end food trucks. (By Brendan Spiegel)
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Feature
The Spice That Binds
A vanilla primer. (By Christy Harrison)
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Feature
The Year in Food 2008
What we ate, what the candidates ate, what the Olympians ate.
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