Crunchy outside and juicy inside. (By Caitlin McGrath)

Upmarket fishmonger Wild Edibles knows what to do with soft shell crabs when they’re in season, which is now. For $14, they fry up two good-sized specimens and tuck them into a po’ boy roll with tartar sauce. Fries... (By C. Thi Nguyen)

Is it indeed magical? (By Michele Foley)

Tools for de-yolking, poaching, and beheading eggs. (By Louisa Chu)

Caesar salads, sushi— where do you draw the line on what’s polite to eat with your fingers? (By Helena Echlin)

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

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

From bad spinach to exploding lattes: The tastiest moments of 2006.

Iberian whites are like a splash of lemon juice on seafood. (By Jordan Mackay)

Gumbo is the ultimate improvisational dish. (By Lessley Anderson)

CHOW tastes wines with great labels and discovers the duds. (By Michele Foley)

Our photographic ode to spoons (By Jessica Su)

Crème brûlée in the microwave and other desperate dorm-room tricks. (By Margot Kaminski)

Recipes featuring the best warm-weather ingredients.

In honor of its 50th year, Bon Appétit muscles in with a heavy tome. (By Sara Dickerman)