10 Little-Known Cheeses

Cheeses you probably don’t know about, but should. (By Michele Foley)

A Cheese Primer

CHOW’s guide to the major cheese types. (By James Norton)

Do People Really Eat Cheese Made with Maggots?

Critters add flavor and crunch. (By Roxanne Webber)

10 Mail-Order Gifts for 2009

Send a boozy, chocolaty, or meaty present this holiday season. (By Roxanne Webber)

Emergency Entertaining

Entertain in an instant with these 12 staples. (By Ari Weinzweig)

Fewer than 1100

1080 Recipes offers a view into Spanish home cooking. (By Sara Dickerman)

Stinky to Mild

How to build a cheese plate. (By Stephanie V.W. Lucianovic)

The CHOW 13

Our first annual awards, presenting a baker’s dozen of provocateurs, trendsetters, and rabble-rousers. (By Lessley Anderson)

Our Favorite Butchers

We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it.

You know, it’s just not a party until somebody busts out the illegal substance. That somebody can be you. (By Brendan Vaughan)

Trend-O-Meter Says: Honey Is In (9/14/09)

Rustic and tasty, it hearkens back to a more innocent time. (By Lessley Anderson)

Yet another food I don’t recognize, and decide to try. (By Joshua M. Bernstein)

Ossau-Iraty is made from sheep’s milk and has a fine, creamy mouthfeel for a firm cheese. (By Sarah Perry)

The New York Times reports on pint-size creameries and Nancy Nipples the Milkmaid. (By James Norton)

At Kefi, sheep’s-milk magic and masterly grilled octopus. (By Mark Hokoda)