Cheesy Beefy Melt and Simple Harvest Hot Cereal

This week’s mission: a new comforting burrito and wholesome, flavored oatmeal for adults. (By James Norton)

Return of the Oysters

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

Please Pass the Dijon

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

Deli Creations and Salad Spritzers

This week’s mission: personally assembled fake deli sandwiches and the Binaca of salad dressing. (By James Norton)

Chile Wises Up

It’s no longer a factory for inexpensive, imitative wines. (By Jordan Mackay)

Booze Hounds

High-alcohol wine takes a hit. (By Jordan Mackay)

Dizzy Greens

The best salad spinners. (By Louisa Chu)

Pass the River Fish

Chenin blanc is one of the most underappreciated grapes (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)

Our Maine Man

Sam Hayward of Fore Street on unpretentious, unctuous eats. (By Alexander Lane)

Rum Run

Spirits companies, buoyed by the popularity explosion of the mojito, are rolling out the premium rums as a potential challenger to the throne currently occupied by vodka. (By Jordan Mackay)

The Taste of an Oyster

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

Building the Ultimate Green Kitchen

CHOW’s ecoconscious remodel guide. (By Michele Foley)

A West Sonoma Road Trip

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