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.

Zero-Gravity Gourmet

Is outer space the next frontier for haute cuisine?

You're Supposed to Burn It

Tools for creating aromatic smoke, à la the molecular gastronomists

The Hamburger Through Time

A short history of the greatest American food icon.

My Bubbe, Your Bubbe

One Jewish grandmother dispenses Hanukkah recipes and wisdom.

To See a World in a Grain of Dry Ice

Does Chef Heston Blumenthal really find perfection?

Jiffy Roast

Roasting coffee is as easy as popping popcorn.

Modern Potluck

Feed a crowd with recipes from some of CHOW’s favorite chefs.

You Can't Afford This Coffee Maker

The high-tech Clover, and two affordable alternatives.

Mushrooms Will Save the World

And other findings from Taste^3^ 2007.

Mole in the Mountains

A gastronomic adventure in Xalapa, Mexico.

Dispatch from Terra Madre

Our food editor reports from Slow Food’s global get-together.

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.

Drinking and Eating at Vancouver Izakayas

A raucous crawl through Japanese small-plates-and-beer joints.

The Other Napa

What’s worth doing in the Napa Valley: a travel guide to the wine country.