You Want Fries on That?

Hold the ketchup and try one of these twists on the old familiar french fry. (By Kathryn Hawkins)

Make Your Own Preserves

How to hold on to summer’s best produce: canning.

Key to the Liquor Cabinet

How to create the ultimate home bar. (By CHOW staff)

On the West Coast, theft of used cooking oil is on the rise. (By Kara Zuaro)

Greasy, spicy izakaya fare at Hamakaze. (By C. Thi Nguyen)

Deep-fried fish tacos and more at Tropisueño. (By Cicely Wedgeworth)

Exemplary pies with a thin, crisp crust. (By Mark Hokoda)

Thomas Keller and Grant Achatz are teaming up for a $1,500 dinner. (By Kara Zuaro)

Sushi is a hot topic right now for long, reporterly investigations. The best of the bunch is a must-read Vanity Fair article. (By Christy Harrison)

Hay for the reindeer, a tall cold one for Santa? Maine protects its youth from a lifetime of beer geekitude by banning Santa’s Butt Porter. (By Stephanie Rosenbaum)

Sooner or later, whether you’re a local or visitor, highbrow or lowbrow, native or transplant, you’ll need to eat at Fisherman’s Wharf. Fear not: it can be done. (By C. Thi Nguyen)

The cafeteria at the Smithsonian’s National Museum of the American Indian, a.k.a. Mitsitam Café, seems enticing. (By Jim Leff)