Must I Refuse Free Booze?

What should you do if a stranger buys you a drink and you don’t want it?

Dispatch from Terra Madre

Our food editor reports from Slow Food’s global get-together.

The Prodigal Nut Returns

Welcome back, chestnut!

You're Supposed to Burn It

Tools for creating aromatic smoke, à la the molecular gastronomists

Fungus Amongus

Coming soon: American-grown truffles.

10 Good Luck Foods for Chinese New Year

Enjoy prosperity, longevity, and happiness in the Year of the Ox.

Life Lessons in Gardening

Brent Ridge of Beekman 1802 discusses leaving Martha behind for dirty feet and early morning pig feedings.

Automatic Hand Washers

High-tech gear from the 2007 National Restaurant Association Show.

The Friendliest Utensil

Our photographic ode to spoons

Squanto Never Ate Popcorn

Did the Pilgrims really eat popcorn? CHOW investigates Thanksgiving dinner.

Worth the Search

Apricots from Turkey, beef from Japan — are the harder-to-track-down, usually imported ingredients any better than the more widely available versions?

Something More Than Crappy Pilsner

While there is no brand of American pilsner distributed nationally, several excellent examples have popped up on the micro and regional levels.

Soylent Green Is People!

What sci-fi movies say about future food.

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...

Mushrooms Will Save the World

And other findings from Taste^3^ 2007.