A Japanese Whisky Primer

Highland, Lowland, Hokkaido? (By Aaron Gilbreath)

Beyond Ketchup and Mustard

Our favorite condiments for your spreading, dipping, and dribbling pleasure. (By Regan Burns)

Freeze-Dried Guanciale and Squid Ink Bar Codes

What we learned at Madrid Fusión. (By Aida Mollenkamp and Regan Burns)

What You Should Know About German Beer

Expand your beer horizon with these crisp, fresh quaffs with funny names. (By Lessley Anderson)

Sour Grapes

A vinegar primer. (By Jason Horn)

What Does India Have to Do with India Pale Ale?

It’s where the hopped-up brew first found fame. (By Roxanne Webber)

Burns the Hairs Right Out of Your Nose

Touring bourbon distilleries in Kentucky. (By Jane Goldman)

Way Beyond Salad Dressing

Or, how to use vinegar and citrus in your cooking to punch up flavors. (By Aida Mollenkamp and Roxanne Webber)

Cola, Now with Added Bull

This week’s mission: an herbal Pepsi-type drink and a hot, peppery spice mix from Oregon. (By James Norton)

Why Does Pumpkin Pie Weep?

Because it’s sad that you’re overcooking it. (By Roxanne Webber)

The Basics: How to Make Gazpacho

Chilled, refreshing Spanish soup.

Take Your Lunch to Work: Beans

One package of white beans; five easy, varied, and quick lunches.

Pastry Puffs That Look Catered

This week’s mission: pseudo-elegant frozen pastry bites, and Wheat Thins with more fiber. (By James Norton)

Moktoberfest!

CHOW throws our version of Oktoberfest: Moktoberfest! All the great beers, but better food.

Pimp Your Burger

Mix-ins, not toppings, turn ground beef into the best burgers.