When Can Chefs Sue Other Chefs?

Defining legitimate legal claims in the restaurant world.

Secrets of the Perfect Salsa

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

Advice for Heathens

What do atheists say when asked to say grace?

Vile, Terrible, Nasty, and Ugly

CHOW talks to A. A. Gill about the business of reviewing restaurants, organics as a style statement, and the dark evil of Starbucks.

Way Beyond Salad Dressing

Or, how to use vinegar and citrus in your cooking to punch up flavors.

On the Hunt for Wild Yeast

Chatting with home fermentation expert Sandor Ellix Katz.

Hangover Helpers

You can fix the headache and wooziness, but you can’t take back what you said to your Aunt Mavis.

Fishing with Rick Moonen

The chef and author talks about sustainable seafood.

How to Make Sauerkraut

Crunchy, tangy, alive!

Freeze-Dried Guanciale and Squid Ink Bar Codes

What we learned at Madrid Fusión.

The Raw Deal

As raw food goes commercial, purists cry foul.

Automatic Hand Washers

High-tech gear from the 2007 National Restaurant Association Show.

Sour Grapes

A vinegar primer.

Mushrooms Will Save the World

And other findings from Taste^3^ 2007.

Return of the Oysters

Oyster aquaculture may help save the Chesapeake Bay ecosystem.