Kitchen Confessional

Reading Nigel Slater’s diaries.

Toss Your Measuring Cups

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

Secrets of the Perfect Salsa

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

Strip Club Eats

Ten gentlemen’s lounges with good food. Seriously.

My Bubbe, Your Bubbe

One Jewish grandmother dispenses Hanukkah recipes and wisdom.

Sort of Convenient

Nancy Silverton does quick her way.

The Colonel's Got Competition

Great eats in Louisville, Kentucky.

White-Collar Moonshine

Urbanites flout federal law with their new favorite hobby: home distilling.

Build Your Own Burrito Bar

Bring your local taqueria home, dress it up, and throw it a party.

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.

The Year in Food 2006

From bad spinach to exploding lattes: The tastiest moments of 2006.

To See a World in a Grain of Dry Ice

Does Chef Heston Blumenthal really find perfection?

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.

Fennel and Walnut Cranberry Sauce

Adding anise-flavored fennel to cranberry sauce brings a new dimension to the classic.

Drinking and Eating at Vancouver Izakayas

A raucous crawl through Japanese small-plates-and-beer joints.