Can You Really Seal the Juices into Meat?

Lock up that steak and throw away the key. (By Roxanne Webber)

Why Does Orange Juice Taste So Bad After You Brush Your Teeth?

Sodium lauryl sulfate is the culprit. (By Michele Foley)

Verjus is the pressed, unfermented juice of unripe wine grapes, first used in the sixteenth century. (By Ella Lawrence)

Just-Rite Juicer

The little orange that could. (By CHOW staff)

Dour Cookies for a Desert Island

This week’s mission: healthy whole-grain cookies, and fancy juice blends. (By James Norton)

Another Bad Attempt at a Diet Dessert

This week’s mission: a prefab, low-cal sundae, and pear-apple juice. (By James Norton)

Detox Cocktails

This week’s mission: two carbonated juices with nonsensical names and ambitious career goals. (By James Norton)

Alcohol Plus Vitamin C

Citrus gives winter tails a summery kick. (By Jordan Mackay)

Special Moments with Grim Gruel

This week’s mission: personality-based soft drinks and microwave baked desserts. (By James Norton)

What Is Pink Lemonade?

Is it made from pink lemons? (By Tara Shioya)

Nectar of the Tequila Gods

Agave nectar, long used as a sweetener, is now being put to use in its most natural setting: tails. (By Erin Behan)

Crushed Out

CHOW visits Napa winery Clos Du Val and learns how wine is made.

Cheesy Chips Mellow Out

This week’s mission: A subtler take on a corn chip favorite, and a terrific “natural” fruit drink. (By James Norton)

What Is Ceviche?

How does citrus “cook” raw things, like fish in ceviche? (By Kara Zuaro)

A Classy Drunk

Decades-old tails get resurrected— with a twist— in the country’s most fashionable bars. (By Lessley Anderson and Michele Foley)