Ginning Up the Gin Market

Is the gin renaissance a false phenomenon? (By Jordan Mackay)

Deck the Halls with Beer

Holiday brews cheer the American beer market. (By Heather Shouse)

Would the Dude Like It?

This week’s mission: a way to spruce up your White Russians, and a nonrotgut gin. (By James Norton)

Farewell to Hydrocolloids

Chef Alex Stupak’s Mexican food dreams. (By Louisa Chu)

Holiday Beer Cheer 2007

CHOW rates this year’s winter warmers. (By Kurt Wolff)

Spring Greening

Ecofriendly cleaning products to whip your kitchen into shape. (By Michele Foley and Roxanne Webber)

Sell Samosas, Go to Jail?

The semilegal world of Delhi street food. (By Ya-Roo Yang)

Spanish Wine Primer

From Albariño to Ribera, better and better wines are arriving from Spain. (By Jordan Mackay)

Soylent Green Is People!

What sci-fi movies say about future food. (By Eric Slatkin)

Because disposable is so passé. (By Michele Foley)

Here are some great ways to finish steamed haricots verts or other slender green beans. First idea: saute them in butter, then add toasted sliced almonds. You can amp the flavor even more by using brown butter, or even bacon fat.... (By C. Thi Nguyen)

When the craving for hot-from-the-oven cinnamon buns is insatiable, some chowhounds turn to refrigerated rolls in a tube for an instant fix. But some hounds have learned to spruce up those instant rolls. ... (By C. Thi Nguyen)

Festivals offer authentic dishes. (By Cicely Wedgeworth)

Get ready for Roundup Ready sugar beets—the latest GMO crop. (By Miriam Wolf)

The Independent gives its readers a beautiful tour of Yakutsk, Russia, including a couple of juicy paragraphs on the local eats. (By James Norton)