Wood's Poor Cousin

CHOW reviews the best plastic cutting boards.

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.

The New Stealth Vegetarian Restaurant

Meatless eateries strive to be crossover hits, catering to people who no longer see vegetarianism as a hippie lifestyle choice.

Wedding Cake Tips

Get the most for your money.

The Strategic Wedding Registry

CHOW’s guide to creating a wedding gift registry you’ll love.

Tinker, Tailor

An interview with Chef Sam Mason of Tailor.

Please Do Not Eat the Displays

Kitschy food museums cater to discriminating tastes.

Bark If You Like It

What to cook for the dog that eats everything.

Return of the Salmon Mousse

The Silver Palate duo makes nice and makes dinner.

Bye-Bye Cold Crab Dip

Chafing dishes for the modern age.

Strip Club Eats

Ten gentlemen’s lounges with good food. Seriously.

Second Careers in Food ... that Failed

Highway of sorrow paved with brioche.

The Raw Deal

As raw food goes commercial, purists cry foul.

Truck-Side Dining

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

Gas Versus Charcoal

Choose what’s under your grate before you choose what goes on top.