What's Selling at New York's New Markets

Anarchy in a jar.

New Species of Cracker Discovered!

This week’s mission: ritzy granola and crunchy focaccia sticks. (By James Norton)

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. (By Lessley Anderson)

Talking CHOW: NYC Restaurants

Two feisty New York magazine food editors argue and whine about the city’s restaurant scene.

Chinese Restaurants Open on Christmas

Skip the holiday entirely, or celebrate without cooking, in Florida, New York, and Los Angeles.

Gilt-Free Cooking

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

Graveyard Picnic

Traditional Day of the Dead treats from Mexico. (By Ya-Roo Yang)

Public Transit Picnic

Is it rude to eat on the subway? (By Helena Echlin)

Enough with the Workplace Candy!

Is it OK to tell people to stop bringing in sweets? (By Helena Echlin)

Tasty Kosher Products

Kosherfest debuts chocolate liqueur and treats for doggies. (By Lynne Meredith Schreiber)

Glass Warfare

One bartender, one tail, and one fierce competition. (By Jordan Mackay)

That's Amaro

For some, it’s amore; for others, it’s just bitter. (By Jordan Mackay)

What Are Buffalo Wings?

Are they the clipped appendages of miniature flying bison? (By Melissa Wagenberg Lasher)

What's the Origin of the Phrase "Dive Bar"?

It’s much older than the hipsters who frequent them. (By Roxanne Webber)

How to Judge Ice Cream

Jon Snyder, founder of New York's acclaimed Il Laboratorio del Gelato (and creator of the original Ciao Bella gelato), explains how he eats a pint of ice cream.