October is bittersweet. The forest is wearing a magnificent display of color, but soon the branches will be bare, the fields will turn a flatter tone of green, and smoke will billow out of chimneys.

Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ ...

Andrew Zimmern adds depth to his rich seafood chowder by making an easy stock with corn cobs and shrimp shells. This creamy, buttery chowder from chef Andrew Zimmern is a prime example of building ...

This is one great chowder recipe. It's super creamy and guaranteed to warm you up on a cold night. All the wonderful flavors ...