Why Would Anybody Want to Eat Old Meat?

Just because it’s aged doesn’t mean it’s rotten. (By Jasmine Pahl and Jason Horn)

Can You Cook with the Water Used to Soak Beans?

It depends if you have problems with gas. (By Roxanne Webber)

Healthy Hot Pockets

This week’s mission: real natural chicken and microwavable savory turnovers. (By James Norton)

Farm-to-Table Trend Hits Campbell's

This week’s mission: social-climbing canned soup and frozen burritos. (By James Norton)

The Raisin Bran of My Fantasies

This week’s mission: British breakfast cereal with masses of fruit, and sweet, spicy spread. (By James Norton)

Go Green

Whether you’re celebrating Easter or simply warmer weather, greet spring with this seasonal menu. (By Aida Mollenkamp and Regan Burns)

The Secret Ingredient Every Chef Uses

Where to get the best, and how to use them. (By Jessica Battilana)

Viva Sous-Vide!

The controversial French practice of cooking vacuum-sealed food at low temperatures yields stellar results. (By Louisa Chu)

A Better Bottled Coffee Drink

This week’s mission: fancy frozen pasta and bottled milky-coffee treats. (By James Norton)

The Basics: How to Make Apple and Sage Stuffing

Fresh flavors, no box for Thanksgiving.

Whole Grains 101

How to cook them and why they’re worth the wait.

Chicken in a Burger Suit

This week’s mission: preseasoned, grillable chicken patties and fancified crackers. (By James Norton)

Are Whole-Wheat and All-Purpose Flour Interchangeable?

Only if you want dense cakes and cardboardy pie crusts. (By Roxanne Webber)

Modern Potluck

Feed a crowd with recipes from some of CHOW’s favorite chefs. (By Lessley Anderson)

What to Do with Plain Yogurt

Drink it, make cheese with it, cook with it instead of sour cream or buttermilk. (By Aida Mollenkamp and Regan Burns)