Slow Spirits

If booze is to be slow, it has to be right.

The Yogurt of Beers

Cask ale, a naturally carbonated, handcrafted beer, finally catches on.

Versatile enough to serve in tacos, as sliders, or atop mashers.

Garlicky Pot Roast

Beer, meat, and garlic make magic happen in the slow cooker.

Texas Queso Dip

Use it to top nachos or just as a dip for tortilla chips. This recipe combines two cheeses, onions, and green chiles for a Tex-Mex winner.

Italian Hops, Not Grapes

Italy has some beer for you to drink.

Common Appliances, Uncommon Uses

Dust off your underused equipment and discover new applications.

College Cooks Gone Wild!

Crème brûlée in the microwave and other desperate dorm-room tricks.

Jazz Standard

Gumbo is the ultimate improvisational dish.

Sweet, Sour, Salty, What?

Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it.

Beyond the Porterhouse

Underappreciated cuts of meat.

The CHOW 13

Our first annual awards, presenting a baker’s dozen of provocateurs, trendsetters, and rabble-rousers.

Make Your Own Yogurt

It’s easy, healthy, and tangy-good.

White-Collar Moonshine

Urbanites flout federal law with their new favorite hobby: home distilling.

The Year in Food 2008

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