Batali, High and Low

Mario Batali’s new cookbook, “Mario Tailgates NASCAR Style,” targets a different audience altogether.

Michael Ruhlman's So Rational

He’s got a new book and a message to Americans: Get a cooking scale and some sharp knives.

10 Food Feuds

Is there nothing original in food anymore?

Dispatch from Terra Madre

Our food editor reports from Slow Food’s global get-together.

The CHOW 13

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

The Strategic Wedding Registry

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

I Do (Eat)

Get the most out of your wedding caterer.

Eater did a quicky interview with former Top Chef contestent CJ on his taking over Santa Monica’s caual gastropub The Yard. He, of course, was asked for predictions on this seasons winner, "I think it will be Kevin or...

. I think a much bigger issue is that both the St. Paul Pioneer Press and Minneapolis Star Tribune are legitimizing chain restaurants by writing reviews and doing chefs interviews for places like the Cheesecake Factory. These are...

Join alpha hound Jim Leff — or special guest host-hounds — as they uncover secret deliciousness around New York and around the world. Hanker as Leff and his ravenous cohorts scarf ribs in the chowmobile

Amazon sends me these PLog’s, they are more like plugs. Anyways, Bourdain was in the pacific northwest filming the Seattle No Reservations show and they were able to interview him. I just read the bits that they put out but...

My husband sent me this link. Yes the interview is long-ish, but a good one http://www.avclub.com/content/feature/anthony_bourdain

I thought this interview with Nipa from our local free weekly paper might be of interest to some. http://blogs.citypages.com/food/2008/07/behind_the_scen.php ~TDQ

I’m going to be in La Jolla for a job interview on Wednesday and Thursday. I need a couple of places for dinner that I can try to get a flavour of what La Jolla has to offer. I’m thinking medium-priced, quirky places...

This interview was posted a few days ago but I just saw it today, really funny. Hung is still Hung. About the judge’s complaints that his cooking isn’t expressive enough, he said "What does that mean, when [Colicchio]...