Farm-to-Table Trend Hits Campbell's

This week’s mission: social-climbing canned soup and frozen burritos. (By James Norton)

Please Pass the Dijon

Oregon Chardonnays find their footing with a different clone. (By Jordan Mackay)

Return of the Oysters

Oyster aquaculture may help save the Chesapeake Bay ecosystem. (By Laurie Jones)

Deciphering German Wine

Kabinett, trocken, feinherb? (By Jordan Mackay)

Seed Saving for Beginners

Adapt plants to your own private patch of dirt. (By Roxanne Webber)

Serve Wine, Make Wine

Sommeliers leap from restaurant floor to vineyard. (By Jordan Mackay)

Down with Boring Pinots

Some American growers are embracing genetic diversity and making better wines for it. (By Jordan Mackay)

Oh, that Eau!

Old-world fruit brandy gets Americanized. (By Jordan Mackay)

Gas Versus Charcoal

Choose what’s under your grate before you choose what goes on top. (By Roxanne Webber)

Know Your Peppers

CHOW’s visual guide to chile peppers. (By Roxanne Webber)

The Taste of an Oyster

Plus a dozen oysters you should know. (By Rowan Jacobsen)

Slow Food Nation's Victory Garden

Fight bad food policy by growing your own. (By Roxanne Webber)

A West Sonoma Road Trip

Tasting rooms and dining rooms in our favorite slice of Northern California wine country. (By Lessley Anderson)

The Year in Food 2008

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

Meat at Your Door

Bypass the supermarket and buy it direct. (By Lessley Anderson)