Harold McGee Speaks

Harold McGee is the king of kitchen science, the man who solves food mysteries ranging from how much oil you can emulsify into a mayonnaise with one egg yolk to why frying spatter ends up on the inside surface of the cook’s...

10 Reasons Why Whole Foods Is Annoying

For example: carob-glazed doughnut holes.

Sour Grapes

A vinegar primer.

The Scoop

Unusual tools for scooping and presenting ice cream.

Hot Holders

Burn-protection gear for home chefs.

Masters of the Bean

Today’s coffee connoisseurs want to be on a first-name basis with their roaster. They want to know not only which country the beans came from but which region, or even which “estate.” They obsess over freshness and brew time and...

Belgian Beer Primer

Decoding the world’s most acclaimed (and confusing) brews.

Mole in the Mountains

A gastronomic adventure in Xalapa, Mexico.

A Cheese Primer

CHOW’s guide to the major cheese types.

Destination: Twin Cities Crawl

Well fed and hung over at the 2008 Republican National Convention.

Truck-Side Dining

The how, why, and where of high-end food trucks.

Grit and Grub in San Francisco's Tenderloin

From down-and-out to up-and-coming— the city’s next Mission District.

Winter 2006 Gift Guide

Give like you’ve never given before.

Modern Florence

Beyond David and the duomo.

Spicy Plum Chutney

Slather on a pork chop near you.