The Year in Food 2007

Vegansexuals, tainted dog food, greenwashing, and more.

A collection of recipes from more than 30 countries. (By Kate Ramos)

A Candy Upgrade

This week’s mission: high-end nut brittle. (By James Norton)

Don't Call It a Deli

An interview with the young heirs of Lower East Side institution Russ & Daughters. (By Amy Keyishian)

Hold the Cream of Mushroom Soup

From Bismarck to St. Paul to Madison, new high-end restaurants are embracing such local cuisine as fried walleye and wild-rice porridge. Call it the birth of northwoods chic. (By James Norton)

Make Your Own Corned Beef and Cabbage

We’re all Irish once a year.

Candy's Black Sheep

Salty, medicinal black licorice won’t satisfy your sweet tooth, but you might like it anyway. (By Regan Burns)

Sweet, Sour, Salty, What?

Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it. (By Lessley Anderson)

Times Are Changing for Languedoc

Next-generation quality wines. (By Jordan Mackay)

Super Tuesday Eat Sheet

What the candidates eat says a lot about how they position themselves.

The Secret's in the Spice Mix

National heritages hinge on these exact blends. (By Jason Horn)

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.

Squanto Never Ate Popcorn

Did the Pilgrims really eat popcorn? CHOW investigates Thanksgiving dinner. (By Amy Keyishian)

You Can't Afford This Coffee Maker

The high-tech Clover, and two affordable alternatives. (By Louisa Chu)

Buenos Aires: Faded Elegance, High Design

Buenos Aires’s up-and-coming San Telmo neighborhood. (By Ella Lawrence)