When Can Chefs Sue Other Chefs?

Defining legitimate legal claims in the restaurant world.

Oven-Fried Buttermilk Chicken

Heavenly either hot from the oven or cold, buttermilk fried chicken is a staple at any self-respecting summer picnic.

The Business of Fun

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

Grilled Rib-Eyes with Chile-Lime-Tequila Butter

A dish that defines summertime grilling.

Will Rice and Dry Beans Last Forever?

It’s all about proper storage.

Will I Get Trichinosis from Eating Undercooked Pork?

Relax, it’s a rare condition.

Hoisin-Marinated Tri-Tip Roast

Hoisin marinade and ginger give a subtle sweetness.

Harold McGee Speaks

Harold McGee is the king of kitchen science, the man who solves food mysteries ranging from how much oil you can emulsify into a mayonnaise with one egg yolk to why frying spatter ends up on the inside surface of the cook's...

Bistronomics 101

French chef Iñaki Aizpitarte proves that you don’t need a trust fund to afford haute cuisine.

Building the Ultimate Green Kitchen

CHOW’s ecoconscious remodel guide.

Slow Spirits

If booze is to be slow, it has to be right.

Chicken in a Burger Suit

This week’s mission: preseasoned, grillable chicken patties and fancified crackers.

Viva Sous-Vide!

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

The Basics: How to Pan-Fry Pork Chops

Dinner that really hits the spot.

How Long Can Dried Pasta Be Stored?

It doesn’t get moldy, so surely it lasts forever.