What's Selling at New York's New Markets

Anarchy in a jar.

Destination: Twin Cities Crawl

Well fed and hung over at the 2008 Republican National Convention. (By James Norton)

New Species of Cracker Discovered!

This week’s mission: ritzy granola and crunchy focaccia sticks. (By James Norton)

The Neapolitan oven to eat all others (in 40 to 90 seconds, tops). (By Nicholas Day)

The New Stealth Vegetarian Restaurant

Meatless eateries strive to be crossover hits, catering to people who no longer see vegetarianism as a hippie lifestyle choice. (By Lessley Anderson)

Graveyard Picnic

Traditional Day of the Dead treats from Mexico. (By Ya-Roo Yang)

Talking CHOW: NYC Restaurants

Two feisty New York magazine food editors argue and whine about the city's restaurant scene.

Gilt-Free Cooking

CHOW interviews bad-boy chef Paul Liebrandt, recently let go from NYC’s Gilt restaurant, now striking out on his own. (By Ya-Roo Yang)

Palate Tease

A photographic tour of amuse-bouches from top chefs.

His Knife Has Got Your Back

Butchers can do all kinds of things for you— just ask. (By Melissa Wagenberg Lasher)

The Yogurt of Beers

Cask ale, a naturally carbonated, handcrafted beer, finally catches on. (By Steven Gartland and Lessley Anderson)

Local Fizz

Go locavore with soda pop. (By Regan Burns)

A Classy Drunk

Decades-old tails get resurrected— with a twist— in the country’s most fashionable bars. (By Lessley Anderson and Michele Foley)

Candy's Black Sheep

Salty, medicinal black licorice won’t satisfy your sweet tooth, but you might like it anyway. (By Regan Burns)

Patio Pounders

Easy-drinking summer wines. (By Gianluca Rottura)