What Is Liquid Smoke?

Tastes more substantial than it sounds. (By Roxanne Webber)

Smoke Rules

A Texas barbecue primer. (By Mick Vann and Jason Horn)

Secondhand Barbecue Smoke

Can vegetarians demand meat-free environments? (By Helena Echlin)

Great Grilling and Barbecue Cookbooks

Ten inspiring tomes to help you get your grill on. (By Roxanne Webber)

Bacon in a Glass

CHOW’s guide to smoked beers: rich, toasty-tasting ales that are made with malt smoked prior to brewing. (By Stephanie V.W. Lucianovic)

You're Supposed to Burn It

Tools for creating aromatic smoke, à la the molecular gastronomists (By Louisa Chu)

Is Nutmeg Really a Mind-Altering Substance?

Will I start seeing things if I ingest too much? (By Kimberly Yen)

Barcelona Exotic Candy Bar

Candy à la mode.

What's the Difference Between Lox and Gravlax?

It’s in the cure. (By Roxanne Webber)

Tips on Deep-Frying

What sort of oil to use, and what to do with it when you’re done. (By Jason Horn)

Are the Burnt Bits of Veggies Carcinogenic?

We thought grilling was the healthy option. (By Roxanne Webber)

A Candy Upgrade

This week’s mission: high-end nut brittle. (By James Norton)

Fashionable Food: Sausage-Stuffed Dates

Who’s making it and how you can make it yourself. (By Lessley Anderson)

Pack and Go

Easy lunches to take to work. (By Roxanne Webber)

Enough with the Workplace Candy!

Is it OK to tell people to stop bringing in sweets? (By Helena Echlin)