How to Judge Ice Cream

Jon Snyder, founder of New York’s acclaimed Il Laboratorio del Gelato (and creator of the original Ciao Bella gelato), explains how he eats a pint of ice cream.

Foams: Not Dead Yet

Uncool in restaurants, foams at home are fun. (By Louisa Chu)

The Basics: How to Make an Icebox Cake

The easiest, most addictive dessert ever.

Flash-Frozen Hot Chocolate

The Anti-Griddle allows you to instantly freeze almost anything, while keeping the center still gooey. (By Louisa Chu)

Another Secretly High-Calorie Salad

This week’s mission: Cold meets hot on a lettuce bed, and a new fast-food breakfast. (By James Norton)

The Basics: How to Make Mashed Potatoes

Creamy, buttery, and good with Thanksgiving gravy.

It's Not Fat, It's Big-Boned

In honor of its 50th year, Bon Appétit muscles in with a heavy tome. (By Sara Dickerman)

Absinthe Will Get You in Trouble

Absinthe has a pretty elaborate set-up, which is part of the fun. The fact that real absinthe is illegal is beside the point. (By Louisa Chu)

Play It Cool

A menu of no-cook recipes for the hottest days.

My Bubbe, Your Bubbe

One Jewish grandmother dispenses Hanukkah recipes and wisdom. (By Jane Goldman)

From Tub to Mouth

This week’s mission: premade spreadable cheesecake filling and high-end mass-market soups. (By James Norton)

10 Super Bowl Party Shortcuts

Less time cooking means more time for beer and TV. (By Roxanne Webber)

A Navel-Gazing Moment

CHOW’s favorite CHOW recipes.

The Basics: How to Make Veggie Chili

Fast, healthy, and delicious.

Easy-Bake Birthday Cakes

Ditch the mix. Homemade is tastier, more impressive, and just as simple.