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Feature
Pimp Your Burger
Mix-ins, not toppings, turn ground beef into the best burgers.
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Q&A
Bacon at the Beach
Ben Barker of Magnolia Grill relaxes with CHOW. (By Emily Matchar)
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Feature
The Year in Food 2007
Vegansexuals, tainted dog food, greenwashing, and more.
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Travel
The Other Napa
What’s worth doing in the Napa Valley: a travel guide to the wine country. (By Ella Lawrence)
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General Topics Digest
Foie Gras on the Half Shell
Yes, foie gras is occasionally served “cru,” i.e., raw. One such French preparation, “foie gras cru au gros sel”, is foie sliced thin like prosciutto, and sprinkled with coarse salt. (By Pat Hammond)
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Boston Digest
Market Highs and Lows
Hounds have mixed feelings about the new Jean-Georges eatery. (By Joyce Slaton)
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Food Media
Battle Foie Gras Is On
Take two food bloggers, give them each a free hunk of foie gras, and what do you get? An online cooking competition where they try to outdo each other in making the best Thomas Keller-style torchon. (By Tea Austen Weaver)
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