Roasted Rack of Lamb

Marinated with rosemary and thyme.

Hot Spring in Paris

An interview with Daniel Rose, the American chef of the most buzzed-about restaurant in Paris.

Farewell to Hydrocolloids

Chef Alex Stupak’s Mexican food dreams.

Batali, High and Low

Mario Batali’s new cookbook, “Mario Tailgates NASCAR Style,” targets a different audience altogether.

Mario Batali Panini Grill

Have a hot, melty sandwich.

What's the Difference Between Stock and Broth?

It’s a soup stumper.

Behind the Scenes at Alinea

A step-by-step journey into Alinea, one of the most talked-about kitchens in America.

Celebrities and Portable Microwaves

Products we loved at the International Home & Housewares Show.

Will I Get Trichinosis from Eating Undercooked Pork?

Relax, it’s a rare condition.

They Eat Horses, Don't They?

Much of the world sees horse as a delicacy. Much of the world gets its horsemeat from America. Yet Americans won’t touch it.

Not Just for Taco Seasoning Anymore

Cumin gets white tablecloth treatment.

French-Fried Nirvana

CHOW reviews two great pieces of deep-frying equipment for the home chef.

Fork on the Left, Knife on the Floor

Designers reinvent the table setting.

Hold Your Wineglass the Right Way

Get your grubby fingers off.

Bacon at the Beach

Ben Barker of Magnolia Grill relaxes with CHOW.