Big-Time Barbecue

Ray Lampe, a.k.a. Dr. BBQ, offers up doctor’s orders for perfect summer grilling.

Cardamom-Spiced Carrot Cake with Whipped Cream Cheese Frosting

Kept extra-moist with a generous helping of grated carrot, and lightly spiced with cardamom and ginger.

What's the Difference Between a Pluot and an Aprium?

Bizarre fruit machinations.

Special Moments with Grim Gruel

This week’s mission: personality-based soft drinks and microwave baked desserts.

A-List Dropout

Henry Adaniya goes from haute fusion to haute hot dog.

Going Pear-Shaped

Why do pears seem to have missed the heirloom train?

The Right Way to Eat Noodles

Noodle-eating etiquette according to ethnic tradition.

Suckling Pig for the Holidays

Go big with Chef Jose Garces’s festive menu.

When Can Chefs Sue Other Chefs?

Defining legitimate legal claims in the restaurant world.

Serve Wine, Make Wine

Sommeliers leap from restaurant floor to vineyard.

Cocktail Hour

We’ll tell you our favorites as long as you don’t hold us to them.

Life Lessons in Gardening

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

Toss Your Measuring Cups

A scale is a must-have tool for precise, consistent cooking. CHOW reviews the best.

More Fake Diet Chocolate

This week’s mission: an aerated candy bar.

Return of the Oysters

Oyster aquaculture may help save the Chesapeake Bay ecosystem.