That Heady Molecular Mixology

When a tail should really just be a tail. (By Jordan Mackay)

The Sight and Sound of Taste

A conversation with Heston Blumenthal. (By Sara Dickerman)

To See a World in a Grain of Dry Ice

Does Chef Heston Blumenthal really find perfection? (By Sara Dickerman)

The Year in Food 2006

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

Clay Potatoes and Olive Pit Fuel

Observations from Madrid Fusión 2008. (By Aida Mollenkamp)

Viva Sous-Vide!

The controversial French practice of cooking vacuum-sealed food at low temperatures yields stellar results. (By Louisa Chu)

When Can Chefs Sue Other Chefs?

Defining legitimate legal claims in the restaurant world. (By Jason Krause)

Chronicles from a Pig Party

Our associate food editor goes to the Southern Foodways Alliance conference to celebrate the year of the pig and other Southern delights. (By Kate Ramos)

Freeze-Dried Guanciale and Squid Ink Bar Codes

What we learned at Madrid Fusión. (By Aida Mollenkamp and Regan Burns)

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. (By Carol Dixon)

The Business of Fun

Marco Pierre White is sometimes a slave, sometimes a devil. (By Sara Dickerman)

The term “artificially flavored” has long drawn scorn from food lovers. Products besmirched with the term are deemed cheap, vapid, and vaguely evil. Such foods declare themselves to have been produced via methods... (By Jim Leff)

Chef Stewart Woodman suggests that adding a bunch of crazy chemicals to restaurant food could potentially have health effects. (By James Norton)

Heston Blumenthal’s cheeseburger takes 30 hours to make. (By Miriam Wolf)

Mission Food tries it the Fat Duck way. (By Cicely Wedgeworth)