Mole in the Mountains

A gastronomic adventure in Xalapa, Mexico.

Playing with Fire

CHOW tests the best kitchen torches on crème brûlée and beyond.

They Eat Horses, Don't They?

Much of the world sees horse as a delicacy. Much of the world gets its horsemeat from America. Yet Americans won’t touch it.

The Basics: How to Make a Veggie Stir-Fry

A quick, healthy dinner.

The CHOW 13

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

Snack Time for Lazarus

This week’s mission: superfood bars and stovetop comfort-food kits.

That Coffee's Rotten

And other fermentation facts.

Farm-to-Table Trend Hits Campbell's

This week’s mission: social-climbing canned soup and frozen burritos.

Know Your Peppers

CHOW’s visual guide to chile peppers.

Healthy Butter That Actually Tastes Good

This week’s mission: melted white chocolate dessert sauce and butter with olive oil.

Life Lessons in Gardening

Brent Ridge of Beekman 1802 discusses leaving Martha behind for dirty feet and early morning pig feedings.

Terrible Tobiko

Tobiko and masago, the cheap fish roes on top of many sushi rolls, are far from fresh.

The Basics: How to Make Veggie Fried Rice

Using leftovers from Chinese takeout.

Secrets of the Chip Aisle

The differences between “kettle-cooked” and standard potato chips; olestra and MSG.

A West Sonoma Road Trip

Tasting rooms and dining rooms in our favorite slice of Northern California wine country.