To See a World in a Grain of Dry Ice

Does Chef Heston Blumenthal really find perfection?

The Basics: How to Make Seven-Layer Bars

A shockingly easy dessert.

Make Your Own Sausage

Joining sauerkraut and beer in the great Oktoberfest triumvirate.

Strained and Drained

Tools for getting the most out of your food.

On the Hunt for Wild Yeast

Chatting with home fermentation expert Sandor Ellix Katz.

Make Your Own Mozzarella

Cheesemaking made simple.

Sweet, Sour, Salty, What?

Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it.

Slow Spirits

If booze is to be slow, it has to be right.

Surgery in the Kitchen

Tiny tools help with obsessive details.

Tasty Kosher Products

Kosherfest debuts chocolate liqueur and treats for doggies.

10 Ways to Eat More Bacon

Elvis, Metallica—everybody loves it!

His Knife Has Got Your Back

Butchers can do all kinds of things for you— just ask.

The CHOW 13

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

The Basics: How to Make French Toast

Breakfast with flair.

The Year in Food 2008

What we ate, what the candidates ate, what the Olympians ate.