People are getting their restaurant reviews and gossip from sources other than newspaper critics, says the San Francisco Chronicle wistfully. Really?? Maybe we’re onto something with this website thing.

Can I give my seriously rude friend a talking to, or is that just rude?

CHOW interviews bad-boy chef Paul Liebrandt, recently let go from NYC’s Gilt restaurant, now striking out on his own.

The numbers are edging up, but their relevance is going down.

Avoid the unreliable en primeur system.

Should you try to cover it up, confess, go without, or just order pizza?

Food and drink go well together. Or do they?

It’s a matter of respect, for your food and your company.

"In a world where there’s so much bad food even at the high level, I’d much rather eat at a restaurant that at least is taking care."

This week’s mission: off-kilter but refreshing soft drinks and a zesty hodgepodge of a pretzel snack.

Episode 8: Musical talent does not a Top Chef make.

An interview with Chef Sam Mason of Tailor.

You don’t even need to turn on the oven for these dishes. Sip a cool drink and enjoy the end-of-summer heat.

Whether or not to wear perfume to restaurants.

Is Charles Shaw Chardonnay the triumph-despite-adversity fairy tale of the wine world?