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The Ten
10 Exotic Salts
Fun, fancy versions of the kitchen staple. (By Roxanne Webber)
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Feature
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... (By Harold McGee)
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Supertaster
Make Your Own Chinese Takeout
This week’s mission: Chinese chicken kits, and a breakfast croissant with apples and hash browns. (By James Norton)
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The Ten
What the Pros Use
Pro kitchen tools for the home chef, all under $10. (By Nick Czap)
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Q&A
Experiments with Ham Powder
Lark’s Johnathan Sundstrom wins James Beard and gets edgy. (By Nicole Davis)
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Shelf Life
A World of Sours
Memories of Philippine Kitchens explores the many flavors of the Philippines. (By Sara Dickerman)
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Shelf Life
Vietnamese Building Blocks
Stepping "Into the Vietnamese Kitchen." (By Sara Dickerman)
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Feature
The CHOW 13
Our first annual awards, presenting a baker’s dozen of provocateurs, trendsetters, and rabble-rousers. (By Lessley Anderson)
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Feature
Summer 2008 Gift Guide
Please dads, grads, brides, and more. (By Michele Foley)
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Feature
Summer 2007 Gift Guide
Everyone loves a giver. (By Michele Foley)
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Feature
Winter 2008 Gift Guide
There’s never been a better time to give.
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Travel
Drinking and Eating at Vancouver Izakayas
A raucous crawl through Japanese small-plates-and-beer joints. (By Lessley Anderson)
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Travel
Grit and Grub in San Francisco's Tenderloin
From down-and-out to up-and-coming— the city’s next Mission District. (By Lessley Anderson)
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New Finds
Bamboo Bread Bag
In defense of bread. (By Aida Mollenkamp)
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General Topics Digest
Making Your Own Smoked Salt
Smoked sea salt is a delicious condiment, and it’s super-easy to make your own if you have a smoker. ... (By C. Thi Nguyen)
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