Vietnamese Building Blocks

Stepping "Into the Vietnamese Kitchen."

Stir It Up

CHOW tests mixing bowls that won’t slip, chip, or break.

Bad Dinner, No Tip

Is it ever OK to stiff the waitstaff?

Did She Really Just Say That?

What to do when relatives drink too much and say embarrassing things.

The Myth of the Pie Crust

A conversation with cookbook author Dorie Greenspan.

Does It Matter Which Side of the Foil Goes on the Outside?

Only if you’re using nonstick foil.

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.

Mistakes Were Made

And lessons learned—25 tips from new cooks.

The CHOW 13

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

A Navel-Gazing Moment

CHOW’s favorite CHOW recipes.

A World of Sours

Memories of Philippine Kitchens explores the many flavors of the Philippines.

Our Maine Man

Sam Hayward of Fore Street on unpretentious, unctuous eats.

Lamb and Red Wine

Lamb is the best meat for Cabs, Pinots, and Rhône-style reds.

Etiquette Reform School

Can I give my seriously rude friend a talking to, or is that just rude?

Dizzy Greens

The best salad spinners.