No Skin Off

CHOW finds the best peelers. (By Louisa Chu)

What's the Skin on Heated Milk?

That sticky film can ruin a good hot chocolate. (By Michele Foley)

10 Cosmetic Uses for Everyday Foods

Sometimes, getting egg on your face can be a good thing. (By Aida Mollenkamp)

Advantage Spain

Navarra rosados can play with the best French rosés. (By Jordan Mackay)

The Basics: How to Roast a Turkey

The centerpiece of Thanksgiving dinner.

Can You Cook with the Water Used to Soak Beans?

It depends if you have problems with gas. (By Roxanne Webber)

Tumbler Full of Wine

How to be casual with the vino. (By Jordan Mackay)

Playing with Fire

CHOW tests the best kitchen torches on crème brûlée and beyond. (By Louisa Chu)

Your Sassafras Has Been Neutered

Sassafras contains safrole, a believed carcinogen — so it’s unlikely that you’ll find any in your root beer. (By Traci Vogel)

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

Bizarre fruit machinations. (By Jason Horn)

Why Should I Let My Meat Rest?

It’s cooked already. Can’t I eat it? (By Jason Horn)

Crushed Out

CHOW visits Napa winery Clos Du Val and learns how wine is made.

Why Does Cheese Get Rubbery when Melted in the Microwave?

Keep it creamy and soft by following a few simple tips. (By Roxanne Webber)

Rosé Double Standard

Why do we judge it more lightly? (By Jordan Mackay)

Oven Ready Turkey and Tofurky Roast

This week’s mission: way-too-quick-cooking real turkey, and a gussied-up vegetarian protein. (By James Norton)