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Entertaining
New Year's, Japanese Style
Trade in your champagne and hors d’oeuvres for sake and mochi.
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Los Angeles Digest
Enough Cilantro to Choke a Cow
Thinly sliced beef hearts, marinated in vinegar with garlic and chiles, are delicious, and hardly gamy at all, says Chubbypanda. Texture-wise, it’s almost like biting into a slice of filet–a very tender and yet... (By Cicely Wedgeworth)
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Nagging Question
What Happens if You Eat One of Those Silica Gel Packets?
We’re betting they taste pretty dry. (By Jenny Block)
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Supertaster
Emasculated Breakfast Cereal
This week’s mission: a pink version of an old favorite, and blatant greenwashing. (By James Norton)
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Table Manners
Chain Letters Aren't Tasty
How to deal with food-related chain letters you don’t want to participate in. (By Helena Echlin)
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Table Manners
Pointing the Finger at Finger Foods
Caesar salads, sushi— where do you draw the line on what’s polite to eat with your fingers? (By Helena Echlin)
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Table Manners
Butter Me Up
Modern bread-plate etiquette. (By Helena Echlin)
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Table Manners
I Made that Spam Pudding You Love!
Can you undo a false food compliment? (By Helena Echlin)
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Table Manners
Toasts, Not Roasts
How to get a wedding speech right. (By Helena Echlin)
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Table Manners
Don't Hide the Ring in the Flan
How to propose in a restaurant. (By Helena Echlin)
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Feature
Foods You Fight
Tips for eating saucy, messy, and hard-to-handle foods. (By Jessica Dolcourt)
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Feature
Make Your Own Baby Food
CHOW tested, baby approved.
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The Ten
Pack Your Knives and Go
Cooking vacations that steer clear of the tourist traps. (By Sheila Scarborough)
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Q&A
Our Maine Man
Sam Hayward of Fore Street on unpretentious, unctuous eats. (By Alexander Lane)
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Feature
The Taste of an Oyster
Plus a dozen oysters you should know. (By Rowan Jacobsen)
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