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.

10 Tips for a Healthy Diet

Help along your New Year’s resolution.

10 Ways to Barter for Food

I’ve got zucchini if you’ve got tomatoes.

10 Beijing Dishes

What to eat at the 2008 Olympic Games in China.

Pomegranates, Dried Limes, Rose Water

A primer on Persian, a.k.a. Iranian, food.

Way Beyond Salad Dressing

Or, how to use vinegar and citrus in your cooking to punch up flavors.

The Taste of an Oyster

Plus a dozen oysters you should know.

Please Do Not Eat the Displays

Kitschy food museums cater to discriminating tastes.

Dinner Parties on the (Ultra) Cheap

Three multicourse bashes for eight.

Modern Potluck

Feed a crowd with recipes from some of CHOW’s favorite chefs.

New Year's Day Brunch

An easy, make-ahead menu to share with friends.

Sweet, Sour, Salty, What?

Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it.

Know Your Peppers

CHOW’s visual guide to chile peppers.

A West Sonoma Road Trip

Tasting rooms and dining rooms in our favorite slice of Northern California wine country.

Clay Potatoes and Olive Pit Fuel

Observations from Madrid Fusión 2008.