Make Your Own Yogurt

It’s easy, healthy, and tangy-good.

Commanders in Chef

With presidents in mind, remember our leaders who liked good food.

The Raw Deal

As raw food goes commercial, purists cry foul.

Kashi All Natural Frozen Entrées and Extra-Healthy Yogurts

This week’s mission: elegant frozen dinners and probiotic-boosted yogurts.

Preparty Hardy

CHOW talks with the "Commissioner of Tailgating."

The Conference You Wish You Went To

A report from Tales of the tail.

What Turkey Should I Buy?

Check out what Chowhounds say before you do your Thanksgiving shopping.

The Year in Food 2008

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

Truck-Side Dining

The how, why, and where of high-end food trucks.

Buenos Aires: Faded Elegance, High Design

Buenos Aires’s up-and-coming San Telmo neighborhood.

The Other Napa

What’s worth doing in the Napa Valley: a travel guide to the wine country.

Tonight I made lamb burgers: ground lamb from Whole Foods, chopped parsley, italian bread soaked in milk and squeezed out, and a generous amount of egg. Because I was making only four burgers, one large egg made the mixture...

I had my sole annual big party last night, and I am incredibly happy with the dishes I made. Due to a water-shutoff in my building, I had to trim the menu, but what I did make got gobbled up. So, I think I’ll be adding the...

report on my successes - and failures – so far. My basic recipe was simply juice or fruit whizzed in a food processor, sugar (or honey) to taste, and 2-4 Tbsp liqueur. I didn’t want to use a sugar-water syrup, because...

for bread machine use (though on the jar they give conversions for using in bread calling for dry yeast). Everything else I followed to the letter of the recipe. I don’t have the recipe I used, but the basics are as follows:...