From Scarface to Key Lime Pie

A culinary tour of seedy-but-cool Red Hook, Brooklyn

Kitchen Confessional

Reading Nigel Slater’s diaries.

Tie One On

Our product columnist finds the best aprons.

Destination: Denver on the Cheap

Kingpin food on a volunteer budget at the 2008 Democratic National Convention.

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.

Chronicles from a Pig Party

Our associate food editor goes to the Southern Foodways Alliance conference to celebrate the year of the pig and other Southern delights.

The Strategic Wedding Registry

CHOW’s guide to creating a wedding gift registry you’ll love.

If It Ain't Dark, It Ain't Chocolate

The gourmet chocolate trend has spawned dark-chocolate snobs.

Save Your Dollars

For many kitchen items, cheaper is better.

Mapping the Mustache

CHOW’s milk taste test.

Have a Barbera

The over-planted Italian everyday wine gets refined.

Worth the Search

Apricots from Turkey, beef from Japan — are the harder-to-track-down, usually imported ingredients any better than the more widely available versions?

Freeze-Dried Guanciale and Squid Ink Bar Codes

What we learned at Madrid Fusión.

To See a World in a Grain of Dry Ice

Does Chef Heston Blumenthal really find perfection?

Michael Ruhlman's So Rational

He’s got a new book and a message to Americans: Get a cooking scale and some sharp knives.