Our Maine Man

Sam Hayward of Fore Street on unpretentious, unctuous eats.

Gas Versus Charcoal

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

The CHOW 13

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

Ask Aïda

CHOW’s food editor on her Food Network show.

Our Favorite Butchers

We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it.

Your Meat Is Green

Tips for responsible carnivores.

The New Hippie Kitchen

Cooking the iconoclast way, in yurts, tepees, and more.

The Devil Next to Me

A day and night with Marco Pierre White.

Freeze-Dried Guanciale and Squid Ink Bar Codes

What we learned at Madrid Fusión.

What to Give Dad for Father's Day

He wants something tasty.

10 Organic Liquors

Make ecococktails at home.

Mapping the Mustache

CHOW’s milk taste test.

I'll Pay You to Kill My Steer

Free-range and grass-fed animals are big with consumers. So why won’t most American slaughterhouses kill them?

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...

Summer 2009 Cookbook Gift Guide

Because cookbooks are easy to wrap and fun to give.