A Navel-Gazing Moment

CHOW’s favorite CHOW recipes.

Stack Your Salad (And Other Plating Tips)

An interview with chef Christopher Styler, author of "Working the Plate."

The New Stealth Vegetarian Restaurant

Meatless eateries strive to be crossover hits, catering to people who no longer see vegetarianism as a hippie lifestyle choice.

10 Exotic Sweeteners

Go beyond white sugar.

Pimp My Dive

CHOW’s ultimate product guide for furnishing your dive bar.

Why Aren't Dogs Allowed in U.S. Restaurants?

Poor bow wow, no chow for you.

10 Meads You Should Try

It’s not just for jousting tournaments anymore.

Opening Night at the Eat-O-Plex

Can pizza and beer save the movies?

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.

The Raw Deal

As raw food goes commercial, purists cry foul.

Make Your Own Soda Pop

How to brew homemade ginger beer and root beer.

That Coffee's Rotten

And other fermentation facts.

Drunk on George Washington

An interview with the director of preservation for Mount Vernon about George Washington’s whiskey-distilling career.

How to Eat More

Make room for the good stuff.

A West Sonoma Road Trip

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