Vegans Aren't Misanthropes

Chef Isa Chandra Moskowitz talks about her latest cookbook.

The Devil Next to Me

A day and night with Marco Pierre White.

Audible Edibles

Ten radio food shows that will leave you salivating.

Snack Time for Lazarus

This week’s mission: superfood bars and stovetop comfort-food kits.

Foams: Not Dead Yet

Uncool in restaurants, foams at home are fun.

Waiters Refilling Wineglasses

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

Too Poor for Drinks

Staying home is the new going out.

10 Reasons Why Whole Foods Is Annoying

For example: carob-glazed doughnut holes.

The Crema of the Crop

Our barista continues on the path to top honors.

Grit and Grub in San Francisco's Tenderloin

From down-and-out to up-and-coming— the city’s next Mission District.

Wine in Time

A light, summery wine can be perfect in winter.

The Hamburger Through Time

A short history of the greatest American food icon.

"By the Way, I'm Vegan"

When diners drop the dietary bomb, chefs must work magic.

That Heady Molecular Mixology

When a tail should really just be a tail.

French-Fried Nirvana

CHOW reviews two great pieces of deep-frying equipment for the home chef.