How the Other Half Cooks

What’s in the best families' kitchens.

Waiters Refilling Wineglasses

Should they or shouldn’t they? The controversy continues.

How to Start Your Own Dive Bar

Be the boss, bouncer, and favorite bartender.

What a Little Oxygen Can Do

Vin jaune from the Jura is weird and wonderful.

Leaving a Massive Tip

When should you leave more than 20 percent?

Bring On the Bubbles

A primer on champagne.

What Happens to Wine as It Ages?

Older isn’t always better.

Whiskey Primer

Watch out for the revenuers.

A West Sonoma Road Trip

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

Gilt-Free Cooking

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

Have a Nice Flight

Vino Volo gets air travelers one step closer to a pleasant experience.

The Year in Food 2007

Vegansexuals, tainted dog food, greenwashing, and more.

Chocolate Croissants and Peppermint Mocha Frap

This week’s mission: frozen pastry with magic rising power, and seasonal Frappuccino in a bottle.

Buenos Aires: Faded Elegance, High Design

Buenos Aires’s up-and-coming San Telmo neighborhood.

What to Eat at the Ballpark

Chowhound picks for the best food and drink at games across the country.