Freeze-Dried Guanciale and Squid Ink Bar Codes

What we learned at Madrid Fusión.

The CHOW 13

Our first annual awards, presenting a baker’s dozen of provocateurs, trendsetters, and rabble-rousers.

Make Your Own Preserves

How to hold on to summer’s best produce: canning.

Greens Goddess

Cookbook author Deborah Madison spills the beans with CHOW.

It's Not Fat, It's Big-Boned

In honor of its 50th year, Bon Appétit muscles in with a heavy tome.

Masters of the Bean

Today’s coffee connoisseurs want to be on a first-name basis with their roaster. They want to know not only which country the beans came from but which region, or even which “estate.” They obsess over freshness and brew time and...

The New Stealth Vegetarian Restaurant

Meatless eateries strive to be crossover hits, catering to people who no longer see vegetarianism as a hippie lifestyle choice.

The Year in Food 2008

What we ate, what the candidates ate, what the Olympians ate.

The CHOW Guide to Eating and Drinking in Austin, SXSW edition

From Tex-Mex to high-end, CHOW brings you the best eating and drinking locations in Austin.

Summer 2007 Gift Guide

Everyone loves a giver.

Pretty up your table with three different ideas for centerpiece designs.

Fast and lazy pumpkin

Chicken ZestNSweet

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The J. Peterman of Beer

Dogfish Head Travels to NYC.