Cocktail Culture, Las Vegas Style

A bar convention dips to the lowest common denominator. (By Jordan Mackay)

Celebrity Booze

Drink what famous people are drinking, and making. (By Roxanne Webber)

Hot Spring in Paris

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

Dinner with a Tightwad

Should you augment a bad tip, and how? (By Helena Echlin)

Indoor Composting Systems

Turn kitchen scraps into fertilizer with one of these kits. (By Michele Foley)

Pass the River Fish

Chenin blanc is one of the most underappreciated grapes (By Jordan Mackay)

Opening Night at the Eat-O-Plex

Can pizza and beer save the movies? (By Lessley Anderson and Eric Slatkin)

Masters of the Bean

Today’s coffee connoisseurs want to be on a first-name basis with their roaster. They want to know not only which country the beans came from but which region, or even which “estate.” They obsess over freshness and brew time and... (By Brendan Vaughan)

Building the Ultimate Green Kitchen

CHOW’s ecoconscious remodel guide. (By Michele Foley)

The Taste of an Oyster

Plus a dozen oysters you should know. (By Rowan Jacobsen)

Dispatch from Terra Madre

Our food editor reports from Slow Food’s global get-together. (By Aida Mollenkamp)

Why dump our food waste into the ground when we could turn it into electricity and compost? (By Nicholas Day)

Fighting hard not to give in to your food cravings? A new study says a little of what you fancy keeps you from pigging out. (By Joyce Slaton)

There are three modes of dining: going to a known place, taking a random stab and hoping for the best, and chowconnaissance. (By Jim Leff)