The Taste of an Oyster

Plus a dozen oysters you should know.

Vegans Aren't Misanthropes

Chef Isa Chandra Moskowitz talks about her latest cookbook.

Hold Your Wineglass the Right Way

Get your grubby fingers off.

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.

Fork on the Left, Knife on the Floor

Designers reinvent the table setting.

The Colonel's Got Competition

Great eats in Louisville, Kentucky.

A West Sonoma Road Trip

Tasting rooms and dining rooms in our favorite slice of Northern California wine country.

How to Prepare for the Meal of Your Life

Six months ago you nabbed a reservation at the hottest restaurant in town. Now the meal of your life is two days away. You have to be prepared. You have to be psyched. You have to make the most of it. But how?

Summer Reading for the Food Obsessed

Books for the plane, the beach, or just curling up in bed.

Get Out of the Kitchen

A Top Chef ’cues her way right off the show.

Gilt-Free Cooking

CHOW interviews bad-boy chef Paul Liebrandt, recently let go from NYC’s Gilt restaurant, now striking out on his own.

Tinker, Tailor

An interview with Chef Sam Mason of Tailor.

Dispatch from Terra Madre

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