Frank plus flora from a cart in DUMBO. (By Mark Hokoda)

An interview with Daniel Rose, the American chef of the most buzzed-about restaurant in Paris. (By Louisa Chu)

The Anti-Griddle allows you to instantly freeze almost anything, while keeping the center still gooey. (By Louisa Chu)

Poor bow wow, no chow for you. (By Lessley Anderson and Jason Krause)

Henry Adaniya goes from haute fusion to haute hot dog. (By Mark J. Miller)

We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it.

This week’s mission: bratwurst with beer flavor already inside. (By James Norton)

Chowhound picks for the best food and drink at games across the country. (By Roxanne Webber)

Be the boss, bouncer, and favorite bartender. (By Lessley Anderson)

Episode 3: Dissing high-end Mexican food gets one chef the boot.

Kosherfest debuts chocolate liqueur and treats for doggies. (By Lynne Meredith Schreiber)

Salty, medicinal black licorice won’t satisfy your sweet tooth, but you might like it anyway. (By Regan Burns)

Episode 9: Catering a wedding proves too much responsibility for one Top Chef.

CHOW’s ultimate product guide for furnishing your dive bar. (By Lessley Anderson and Roxanne Webber)

Great pizza moments in film. (By Nora Maynard)