CHOW Tip

Should You Eat the Rind?

Another take on the age-old question.

Feature

You're Mispronouncing "Achatz"

A cheat sheet on the topic of molecular gastronomy. (By Lessley Anderson)

You're Doing It All Wrong

How to Make Grilled Cheese with Laura Werlin

The ideal grilled cheese sandwich just requires a few simple steps. (By Meredith Arthur, Eric Slatkin, and Blake Smith)

CHOW Tip

Pair Big Wine with Big Cheese

And delicate wine goes with delicate cheeses.

The Perfect

The Perfect Beer

Lessley Anderson gets into the yeasty details of Russian River Brewing Company’s Supplication ale. (By Meredith Arthur and Eric Slatkin)

You're Doing It All Wrong

How to Serve and Cut Cheese with Laura Werlin

Don’t overcrowd, hack away, or dig out the rind. (By Meredith Arthur, Eric Slatkin, and Blake Smith)

The Ten

Autumn in a Glass

Ten beers for harvest moons. (By Kurt Wolff)

CHOW Tip

How to Open a Stuck Jar, Part 2

A rubber glove provides traction.

Cooking with Grandma

Cooking with Grandma Alvina

Granddaughter Alyssa helps out with Burmese prawn curry and coconut rice. (By Meredith Arthur, Eric Slatkin, and Blake Smith)

Feature

Roast Your Own

The next step in ultimate coffee brewing. (By Traci Vogel)

Feature

Know Your Mushrooms

A visual guide to all your favorite fungi. (By Traci Vogel)

Feature

Will This $20 Change Your Mind?

Bribing the host or hostess for a table. (By Helena Echlin)

Supertaster

White Lotus Vodka and Alouette Berries & Cream Spreadable Cheese

This week’s mission: a spirit that’s supposed to prevent hangovers, and middlebrow holiday cheese. (By James Norton)