The New Kitchen Staples

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

Beyond the Porterhouse

Underappreciated cuts of meat.

Why Aren't Dogs Allowed in U.S. Restaurants?

Poor bow wow, no chow for you.

Viva Sous-Vide!

The controversial French practice of cooking vacuum-sealed food at low temperatures yields stellar results.

Advice for Heathens

What do atheists say when asked to say grace?

The CHOW 13

Our first annual awards, presenting a baker’s dozen of provocateurs, trendsetters, and rabble-rousers.

Vile, Terrible, Nasty, and Ugly

CHOW talks to A. A. Gill about the business of reviewing restaurants, organics as a style statement, and the dark evil of Starbucks.

Sell Samosas, Go to Jail?

The semilegal world of Delhi street food.

Death by Dinner

Ten ways people died from food.

Commanders in Chef

With presidents in mind, remember our leaders who liked good food.

What to Do with Thanksgiving Leftovers

Rewarming the turkey and gravy won’t suffice.

Patio Pounders

Easy-drinking summer wines.

Don't Call It a Deli

An interview with the young heirs of Lower East Side institution Russ & Daughters.

Bite the Antenna

Wires and spikes make up modern serviceware from Crucial Detail.

Somebody Took My Lunch!

How to stop office kitchen thieves.