That Heady Molecular Mixology

When a tail should really just be a tail.

The Sight and Sound of Taste

A conversation with Heston Blumenthal.

To See a World in a Grain of Dry Ice

Does Chef Heston Blumenthal really find perfection?

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.

Viva Sous-Vide!

The controversial French practice of cooking vacuum-sealed food at low temperatures yields stellar results.

When Can Chefs Sue Other Chefs?

Defining legitimate legal claims in the restaurant world.

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.

Freeze-Dried Guanciale and Squid Ink Bar Codes

What we learned at Madrid Fusión.

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 Business of Fun

Marco Pierre White is sometimes a slave, sometimes a devil.

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...

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

I have a 12 year old on my gift list who is into food and cooking and science and thought he might enjoy experimenting with molecular gastronomy, making fruit “caviar” and liquid nitrogen ice cream. Does anyone know...

I disagree. Heston Blumenthal isn’t Alton Brown upped with 30 IQ points. I figure comaring the two is like the proverbial apples to oranges comparison. Perhaps I’ll give on the foodie quotient points for being creative...