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Supertaster
Farm-to-Table Trend Hits Campbell's
This week’s mission: social-climbing canned soup and frozen burritos. (By James Norton)
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Feature
Our Favorite Butchers
We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it.
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Q&A
Fishing with Rick Moonen
The chef and author talks about sustainable seafood. (By Lessley Anderson)
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Feature
Return of the Oysters
Oyster aquaculture may help save the Chesapeake Bay ecosystem. (By Laurie Jones)
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Feature
California Roll, Dragon Roll, Nematode Roll?
Fish, both wild and farmed, contain parasites. They’re gross but easy to get rid of. (By Jasmine Pahl)
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Table Manners
Your Order Is Politically Incorrect
How to address ethically challenged eaters. (By Helena Echlin)
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The Ten
10 Mail-Order Gifts for 2009
Send a boozy, chocolaty, or meaty present this holiday season. (By Roxanne Webber)
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Entertaining
Just Add Water
A taste test of dehydrated backpackers' chili. (By Michele Foley)
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Supertaster
Vote for Your Favorite Fake Fruit
This week’s mission: frozen veggies and fake meat to add to eggs, plus new Mountain Dew sodas. (By James Norton)
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Feature
Swamp Critters
CHOW goes to catch crawfish in the Louisiana swamps. (By Lessley Anderson)
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Feature
Your Beer Smells Like Goat
Beer geeks revel in weird, funky wild ales. (By Lessley Anderson)
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Entertaining
Modern Potluck
Feed a crowd with recipes from some of CHOW’s favorite chefs. (By Lessley Anderson)
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Q&A
Sex, Drugs, and Béchamel
A new cookbook features recipes from indie rockers. (By Sara Bir)
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Nagging Question
What Do "Kosher" and "Halal" Mean?
Mystery deli terms explained. (By Jason Horn)
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Q&A
Our Maine Man
Sam Hayward of Fore Street on unpretentious, unctuous eats. (By Alexander Lane)
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