The Finest Grind

CHOW scouts the three best pepper mills. (By Louisa Chu)

Pick a Peck of Peppermills

We decided to put our nose to the grind and find the best peppermills out there. (By Aida Mollenkamp)

Venial Vegetable Trickery

This week’s mission: a snack mix with Cheerios, and frozen vegetables with health claims. (By James Norton)

You Say Syrah

Australia says Shiraz. But New Zealand? It’s Syrah. (By Jordan Mackay)

Make Your Own Chinese Takeout

This week’s mission: Chinese chicken kits, and a breakfast croissant with apples and hash browns. (By James Norton)

Whole Grains 101

How to cook them and why they’re worth the wait.

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. (By Kate Ramos)

Winter 2008 Gift Guide

There’s never been a better time to give.

The Other Napa

What’s worth doing in the Napa Valley: a travel guide to the wine country. (By Ella Lawrence)

It’s enough to make you want to frame your pepper grinder. (By Tea Austen Weaver)

The rich and varied Italian cuisine, born of poverty. (By Sarah Perry)

Perfect results without the endless stirring. (By Caitlin McGrath)

As food costs go up, recipes get rewritten. (By Nicholas Day)

Exemplary pies with a thin, crisp crust. (By Mark Hokoda)

Think of it like pasta. (By Caitlin McGrath)