Hot Spring in Paris

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

Burns the Hairs Right Out of Your Nose

Touring bourbon distilleries in Kentucky. (By Jane Goldman)

Destination: Denver on the Cheap

Kingpin food on a volunteer budget at the 2008 Democratic National Convention. (By Ruth Tobias)

The CHOW 13

Our first annual awards, presenting a baker’s dozen of provocateurs, trendsetters, and rabble-rousers. (By Lessley Anderson)

Warm weather, grilled chicken, and wine (By Daniel Duane)

One of these things, everyone likes. The other, not so much. (By Daniel Duane)

Mulderbosch, that is, from South Africa—quite unlike most rosés, a bit of a lark. (By Daniel Duane)

Flying blind at picnic time. (By Daniel Duane)

Why do we still face the “pink” problem? (By Daniel Duane)

Blackbird Vineyards’ first release of rosé. (By Daniel Duane)

The most challenging meal—and the finest wine pairing—I’ve made in months. (By Daniel Duane)

A champagne tail that’s a lot of rose and not too much rosé. (By Daniel Duane)

A complicated situation with friends is easier to swallow with a lovely meal. (By Daniel Duane)

A spritz of rose water is all it takes to elevate flavors, marry a dish perfectly with a wine, and please a child. (By Daniel Duane)

Wine tasting fits in between neighborhood drama and the kids’ bath time. (By Daniel Duane)