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Q&A
Fishing with Rick Moonen
The chef and author talks about sustainable seafood. (By Lessley Anderson)
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The Juice
Pass the River Fish
Chenin blanc is one of the most underappreciated grapes (By Jordan Mackay)
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The Basics
The Basics: How to Make a Whole Roasted Fish
Stuffed with rosemary and lemon.
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Feature
California Roll, Dragon Roll, Nematode Roll?
Fish, both wild and farmed, contain parasites. They’re gross but easy to get rid of. (By Jasmine Pahl)
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Table Manners
Your Order Is Politically Incorrect
How to address ethically challenged eaters. (By Helena Echlin)
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Feature
Return of the Oysters
Oyster aquaculture may help save the Chesapeake Bay ecosystem. (By Laurie Jones)
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The Ten
10 Food-Related Charities
Put your money toward gifts that benefit good causes. (By Roxanne Webber)
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Nagging Question
What's the Difference Between Prawns and Shrimp?
Check out the tail. (By Michele Foley)
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Q&A
Our Maine Man
Sam Hayward of Fore Street on unpretentious, unctuous eats. (By Alexander Lane)
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Nagging Question
What Do "Kosher" and "Halal" Mean?
Mystery deli terms explained. (By Jason Horn)
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Feature
Swamp Critters
CHOW goes to catch crawfish in the Louisiana swamps. (By Lessley Anderson)
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Travel
Grit and Grub in San Francisco's Tenderloin
From down-and-out to up-and-coming— the city’s next Mission District. (By Lessley Anderson)
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Feature
Our Favorite Butchers
We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it.
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Feature
Filet of Petri Dish
The same technologies scientists use to grow human tissue in a lab may one day be used to grow animal tissue to feed the world. (By Andrew Sessa)
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Feature
Campari's Made from Bugs
A lot of stuff you thought was vegan isn’t. (By Jason Horn)
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