The Conference You Wish You Went To

A report from Tales of the tail.

Well-Preserved

New canning jars from Ball.

The Rise of the Salt Tooth

The craze for salted sweets.

Toss Your Measuring Cups

A scale is a must-have tool for precise, consistent cooking. CHOW reviews the best.

Gilt-Free Cooking

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

The New Kitchen Staples

Your pantry is bare unless these 10 items sit on its shelves. They’ve achieved post-food-fad status.

The Minimalist's Dessert

Cookbook author and confectioner Alice Medrich talks about her love of simple, artisanal sweets.

Bad Food, Great Review

"In a world where there’s so much bad food even at the high level, I’d much rather eat at a restaurant that at least is taking care."

A Cheese Primer

CHOW’s guide to the major cheese types.

Eat Your Greens

Veggie-phile cookbooks for carnivores and vegetarians alike.

Buenos Aires: Faded Elegance, High Design

Buenos Aires’s up-and-coming San Telmo neighborhood.

Winter 2008 Gift Guide

There’s never been a better time to give.

Celebrities and Portable Microwaves

Products we loved at the International Home & Housewares Show.

Vietnamese Building Blocks

Stepping "Into the Vietnamese Kitchen."

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.