How the Other Half Cooks

What’s in the best families' kitchens.

The CHOW 13

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

The Colonel's Got Competition

Great eats in Louisville, Kentucky.

Bark If You Like It

What to cook for the dog that eats everything.

Fake Accent

Some foods you think are “ethnic” actually aren’t.

Pomegranates, Dried Limes, Rose Water

A primer on Persian, a.k.a. Iranian, food.

Neo-classic Holiday Dinner

Create your own tradition with our thoroughly modern menu.

Mole in the Mountains

A gastronomic adventure in Xalapa, Mexico.

Death by Dinner

Ten ways people died from food.

Opening Night at the Eat-O-Plex

Can pizza and beer save the movies?

To See a World in a Grain of Dry Ice

Does Chef Heston Blumenthal really find perfection?

The Other Napa

What’s worth doing in the Napa Valley: a travel guide to the wine country.

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.

Future on Ice

Defrosting the history of the fridge.

Gas Versus Charcoal

Choose what’s under your grate before you choose what goes on top.