Mushroom-Stuffed Chicken with White Wine Sauce

Whether for a dinner party or a weeknight meal, this elegant, convenient dish can be prepared ahead of time.

CHOW Bagel

The ultimate crackly, chewy bagel.

Winter Greens Lasagne

Layers of kale, chard, ricotta, and crème fraîche make for an impressive and irresistible lasagne.

Garlicky Pot Roast

Beer, meat, and garlic make magic happen in the slow cooker.

Cold Pasta Salad with Baby Artichokes (Pinninos kin Iscarzofa)

This dish is all about the artichokes, but it’s made even tastier by adding ricotta salata cheese.

Food Econ 101

Paul Roberts, the author of The End of Food, dishes on the food system.

Wok on the Wild Side

What makes food great is the same thing that makes relationships great: heat. Like bonfires, fireworks, and women spraying their hair while smoking, wokkery is a spectator sport.

10 Little Luxuries

Because small splurges can bring big happiness.

Harold McGee Speaks

Harold McGee is the king of kitchen science, the man who solves food mysteries ranging from how much oil you can emulsify into a mayonnaise with one egg yolk to why frying spatter ends up on the inside surface of the cook’s...

Secrets of the Chip Aisle

The differences between “kettle-cooked” and standard potato chips; olestra and MSG.

On the Chopping Block

CHOW reviews the best wood cutting boards.

White-Collar Moonshine

Urbanites flout federal law with their new favorite hobby: home distilling.

Curry by the Book

In search of a true spice education from a new Indian cookbook.

When Pasta Met Sauce

A guide to which sauces go best with which noodles.

James and the Giant Niche

Beard on Food proves that we still need James Beard.