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Table Manners
Ham on Rye, Extra Sadism
Is it OK for a restaurant to abuse its customers? (By Helena Echlin)
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Top Chef
"Top Chef" Brûlées Bubblegum Betty
Ousted Top Chef Betty Fraser talks with Joyce Slaton about why her flutes failed, how Marisa’s cupcakes got creamed, and Marcel’s abuse of gelée in his cooking ... and his hair.
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Table Manners
Secondhand Barbecue Smoke
Can vegetarians demand meat-free environments? (By Helena Echlin)
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Feature
Filet of Petri Dish
The same technologies scientists use to grow human tissue in a lab may one day be used to grow animal tissue to feed the world. (By Andrew Sessa)
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Table Manners
Kids Making Drinks
Is it wrong to ask minors to mix martinis? (By Helena Echlin)
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Nagging Question
Why Aren't Dogs Allowed in U.S. Restaurants?
Poor bow wow, no chow for you. (By Lessley Anderson and Jason Krause)
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Table Manners
Just Watch Me Drink
How to deal with prissy nondrinkers. (By Helena Echlin)
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Feature
Total Cheese
How to make, choose, and use the best cheeses.
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The Juice
Don't Hate on Chablis
It’s like Chardonnay, without the oak. (By Jordan Mackay)
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Gear
Hot Holders
Burn-protection gear for home chefs. (By Louisa Chu)
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The Ten
Film Feast
The nominees for best food scene in a movie are ... (By CHOW staff)
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The Ten
Save Your Dollars
For many kitchen items, cheaper is better. (By Aida Mollenkamp and Regan Burns)
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The Juice
Something More Than Crappy Pilsner
While there is no brand of American pilsner distributed nationally, several excellent examples have popped up on the micro and regional levels. (By Jordan Mackay)
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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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Feature
The Taste of an Oyster
Plus a dozen oysters you should know. (By Rowan Jacobsen)
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