Hold the Cream of Mushroom Soup

From Bismarck to St. Paul to Madison, new high-end restaurants are embracing such local cuisine as fried walleye and wild-rice porridge. Call it the birth of northwoods chic.

Fancy Brewski

Bartenders mix creative tails with beer.

King of Chaat

A Q&A with the reigning gol gappas vendor of Delhi.

Bring On the Bubbles

A primer on champagne.

Pack Your Knives and Go

Cooking vacations that steer clear of the tourist traps.

Chronicles from a Pig Party

Our associate food editor goes to the Southern Foodways Alliance conference to celebrate the year of the pig and other Southern delights.

Your Beer Smells Like Goat

Beer geeks revel in weird, funky wild ales.

No Skin Off

CHOW finds the best peelers.

Surgery in the Kitchen

Tiny tools help with obsessive details.

Destination: Open-Air Bars in Budapest

Enjoy drinks on the Danube.

Hot Spring in Paris

An interview with Daniel Rose, the American chef of the most buzzed-about restaurant in Paris.

The Other Napa

What’s worth doing in the Napa Valley: a travel guide to the wine country.

In Tacos Veritas

A beloved Austin, Texas, restaurant fights developers to keep its downtown location.

Experiments with Ham Powder

Lark’s Johnathan Sundstrom wins James Beard and gets edgy.

How to Make the Ultimate Bagel

It’s in the boiling and the malt.