What You Should Know About German Beer

Expand your beer horizon with these crisp, fresh quaffs with funny names.

Return of the Oysters

Oyster aquaculture may help save the Chesapeake Bay ecosystem.

Canned Beer That's Actually Good

Craft brewers see sense in cans.

10 Little-Known Cheeses

Cheeses you probably don’t know about, but should.

The CHOW 13

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

Vegans Aren't Misanthropes

Chef Isa Chandra Moskowitz talks about her latest cookbook.

Death by Dinner

Ten ways people died from food.

Counter Measures

Ten ways to green your kitchen.

Burns the Hairs Right Out of Your Nose

Touring bourbon distilleries in Kentucky.

The Magic Numbers

One man blends his way to the perfect bottle of wine.

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.

Big-Time Barbecue

Ray Lampe, a.k.a. Dr. BBQ, offers up doctor’s orders for perfect summer grilling.

The Other Napa

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

The Taste of an Oyster

Plus a dozen oysters you should know.

The Year in Food 2008

What we ate, what the candidates ate, what the Olympians ate.