Two More Top Chefs Down

Marisa Churchill’s hard Knox and Josie Smith Malave’s unamused bouche

Fresh lychees are great eaten out of hand, but here are some other things to do with them. (By C. Thi Nguyen)

10 Canned Goods Worth Using

No need to wait for the apocalypse. (By Aida Mollenkamp)

From "Top" to Bottom

Talking to the second “Top Chef” contestant voted off the (kitchen) island.

Nectar of the Tequila Gods

Agave nectar, long used as a sweetener, is now being put to use in its most natural setting: tails. (By Erin Behan)

Time for School Lunch

Meals for making your mark on the blacktop.

10 Japanese Sweets

Venture beyond M&M’s. (By Aida Mollenkamp)

Drinks Around the World

Ring in the New Year 24 times over.

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. (By CHOW staff)

Lavish chocolates make great gifts. Here are our favorites, top to bottom.

New Finds: Germanic Fermented Soda

Tart soda, made like beer. (By Lessley Anderson)

Dave MP likes Creations Dessert House for the #52, sago with fresh mango juice and coconut, the perfect mochi dough, and the sweet balls with peanut and sesame paste, served warm. (By C. Thi Nguyen)

MILK’s coconut with crispy shreds is definitely not like a snow cone. (By C. Thi Nguyen)

The taste of frozen ginkgo nuts is far inferior to that of fresh nuts. (By Sarah Perry)

Summer snacks of Asian fruit and “soybean pudding.” (By Sarah Perry)