What Turkey Should I Buy?

Check out what Chowhounds say before you do your Thanksgiving shopping.

The Day After

What to do with the turkey leftovers?

Chronicles from a Pig Party

Our associate food editor goes to the Southern Foodways Alliance conference to celebrate the year of the pig and other Southern delights.

Dispatch from Terra Madre

Our food editor reports from Slow Food’s global get-together.

The Basics: How to Make Breaded Peppercorn Pork Medallions

A comforting winter dinner.

The Basics: How to Make Asian Broiled Tofu

With carrots and sauce.

Buenos Aires: Faded Elegance, High Design

Buenos Aires’s up-and-coming San Telmo neighborhood.

Winter 2006 Gift Guide

Give like you’ve never given before.

The Myth of the Pie Crust

A conversation with cookbook author Dorie Greenspan.

The Basics: How to Make a Whole Roasted Chicken

Cooked on a bed of vegetables.

Something More Than Crappy Pilsner

While there is no brand of American pilsner distributed nationally, several excellent examples have popped up on the micro and regional levels.

Commanders in Chef

With presidents in mind, remember our leaders who liked good food.

The Basics: How to Make Chunky Vegetable Soup

Use up leftover produce.

Down-Home Prosciutto

The country ham is our native prosciutto or serrano, though most Southerners wouldn’t dream of throwing an uncooked leg on a deli slicer and shaving some to go with the asparagus. Most Northerners, meanwhile, have never heard of...

Masters of the Bean

Today’s coffee connoisseurs want to be on a first-name basis with their roaster. They want to know not only which country the beans came from but which region, or even which “estate.” They obsess over freshness and brew time and...