The CHOW 13

Our first annual awards, presenting a baker’s dozen of provocateurs, trendsetters, and rabble-rousers.

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.

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.

Surgery in the Kitchen

Tiny tools help with obsessive details.

Danger: Food Present

Food allergies are on the rise and on the mind.

Destination: Denver on the Cheap

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

The Business of Fun

Marco Pierre White is sometimes a slave, sometimes a devil.

Burns the Hairs Right Out of Your Nose

Touring bourbon distilleries in Kentucky.

The Colonel's Got Competition

Great eats in Louisville, Kentucky.

Dispatch from Terra Madre

Our food editor reports from Slow Food’s global get-together.

Secrets of the Perfect Salsa

They wouldn’t give us the recipe, but that didn’t stop us.

The Year in Food 2006

From bad spinach to exploding lattes: The tastiest moments of 2006.

Second Careers in Food ... that Failed

Highway of sorrow paved with brioche.

Palate Tease

Sheila Lukins and Julee Rosso talk about life before arugula and The Silver Palate Cookbook, 25 years later.

Fake Accent

Some foods you think are “ethnic” actually aren’t.