Fashionable Food: Sausage-Stuffed Dates

Who’s making it and how you can make it yourself.

Flash-Frozen Hot Chocolate

The Anti-Griddle allows you to instantly freeze almost anything, while keeping the center still gooey.

Meal Kits: From Good to Worse

This week’s mission: Just add chicken to two different premade dinners.

Not Just for Taco Seasoning Anymore

Cumin gets white tablecloth treatment.

Try Mezcal Again

It used to be that mezcal was thought of as a poor man’s tequila. No more. Great mezcal is now being imported into the United States.

His Knife Has Got Your Back

Butchers can do all kinds of things for you— just ask.

Pimp Your Burger

Mix-ins, not toppings, turn ground beef into the best burgers.

What to Eat at the Ballpark

Chowhound picks for the best food and drink at games across the country.

Batali, High and Low

Mario Batali’s new cookbook, “Mario Tailgates NASCAR Style,” targets a different audience altogether.

I Ordered Wrong

Is it OK to send restaurant dishes back to the kitchen when you simply don’t like the taste?

What Should I Drink?

Food and drink go well together. Or do they?

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.

10 Perfect Tequila Cocktails

Margaritas? Of course. But try something new.

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...

How to Start Your Own Dive Bar

Be the boss, bouncer, and favorite bartender.