Fewer than 1100

1080 Recipes offers a view into Spanish home cooking.

Greens Goddess

Cookbook author Deborah Madison spills the beans with CHOW.

Vile, Terrible, Nasty, and Ugly

CHOW talks to A. A. Gill about the business of reviewing restaurants, organics as a style statement, and the dark evil of Starbucks.

Michael Ruhlman's So Rational

He’s got a new book and a message to Americans: Get a cooking scale and some sharp knives.

To See a World in a Grain of Dry Ice

Does Chef Heston Blumenthal really find perfection?

Mistakes Were Made

And lessons learned—25 tips from new cooks.

Mushrooms Will Save the World

And other findings from Taste^3^ 2007.

The Hamburger Through Time

A short history of the greatest American food icon.

Make Your Own Preserves

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

Video

Obsessives: You're Not Hallucinating

Lance Winters of St. George Spirits explains the magic behind his absinthe.

Video

Obsessives: Flour, Water, Yeast, Salt

Artisan Bakers founder Craig Ponsford gets yeasty.

I recently discovered the Obsessive video pieces. What wonderful work is being done there to highlight passion and joy in people. Never fails to bring a smile to my face when viewing one. Who would I contact to suggest a person...

I’m a journalist looking for people in Colorado who are obsessed with tails, to the point that they make their own bitters and liquers, buy obscure ingredients on eBay, and collect old tail recipe books. Ideally, I’d...

Must be pretty good. Looks like I’ll have to go. Should I do tasting menu, or leave it up to my own devices? How do I order smart there? Do I sit at the bar, or at a table?

Lately I have been obsessed with the Jerk and have been making it over and over to perfect the flavor. My goal is to find the most authentic version of the spice mix and of course the one I think tastes the best. Right now I...