When Can Chefs Sue Other Chefs?

Defining legitimate legal claims in the restaurant world.

The Right Way to Eat Noodles

Noodle-eating etiquette according to ethnic tradition.

Suckling Pig for the Holidays

Go big with Chef Jose Garces’s festive menu.

Serve Wine, Make Wine

Sommeliers leap from restaurant floor to vineyard.

Cocktail Hour

We’ll tell you our favorites as long as you don’t hold us to them.

Toss Your Measuring Cups

A scale is a must-have tool for precise, consistent cooking. CHOW reviews the best.

Life Lessons in Gardening

Brent Ridge of Beekman 1802 discusses leaving Martha behind for dirty feet and early morning pig feedings.

Our Maine Man

Sam Hayward of Fore Street on unpretentious, unctuous eats.

Return of the Oysters

Oyster aquaculture may help save the Chesapeake Bay ecosystem.

Big-Time Barbecue

Ray Lampe, a.k.a. Dr. BBQ, offers up doctor’s orders for perfect summer grilling.

Raiding Harrison Ford's Liquor Cabinet

Table 8’s Govind Armstrong still makes time for friends (and mischief).

The Hamburger Through Time

A short history of the greatest American food icon.

Grit and Grub in San Francisco's Tenderloin

From down-and-out to up-and-coming— the city’s next Mission District.

Please ask him to check out the Coast Guard, they have the best Food service training of all the branches.

I’ve had it! I need a new career . Been toying with the idea of cooking school for 15 years or more and finally after been fired from just about every job I have ever had. It’s time. I have a appointment next Tuesday...