What Is Charcoal?

A burning question.

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...

Whiskey Primer

Watch out for the revenuers.

Gobble, Gobble, Bang!

How I killed a turkey for Thanksgiving dinner.

You're Supposed to Burn It

Tools for creating aromatic smoke, à la the molecular gastronomists

Big-Time Barbecue

Ray Lampe, a.k.a. Dr. BBQ, offers up doctor’s orders for perfect summer grilling.

Gas Versus Charcoal

Choose what’s under your grate before you choose what goes on top.

Burns the Hairs Right Out of Your Nose

Touring bourbon distilleries in Kentucky.

The Finest Grind

CHOW scouts the three best pepper mills.

Four Bands, Four Barbecue Joints

A tour through the barbecue meccas of Chapel Hill, Memphis, Austin, and Kansas City, plus music.

Destination: Denver on the Cheap

Kingpin food on a volunteer budget at the 2008 Democratic National Convention.

Lettuce-Wrapped Venison Packages with Two Sauces

Lamb Kebabs, Marrakech Style, with Spicy Chile Paste (Harissa)

(919) 571-3650 - 5201 Lenoraway Dr, Raleigh, NC 27613

). They serve brunch, and from the looks of its menu, that’s the real draw. The place has a great decor, and the staff were very friendly. Only downside is that it literally smells like charred wood inside; to the point...