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  • Table Manners

    The Art of Criticism

    Does your server really want to know what you thought of your meal? (By Helena Echlin)

  • The Juice

    California Terroir

    Wines that taste like they’re from somewhere. (By Jordan Mackay)

  • Products

    Chewy Cakey Fudgy

    We sample and rank mail-order brownies, then give you a recipe for the “perfect” brownie.

  • Q&A

    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)

  • Supertaster

    Slimy New KFC Menu Item

    This week’s mission: KFC’s healthy-eatin' fiasco, and Arby’s upscale burger alternative. (By James Norton)

  • Drink

    Bacon in a Glass

    CHOW’s guide to smoked beers: rich, toasty-tasting ales that are made with malt smoked prior to brewing. (By Stephanie V.W. Lucianovic)

  • Table Manners

    I Didn't Order Salmonella

    Restaurant food poisoning etiquette. (By Helena Echlin)

  • Table Manners

    How to Talk Politics Over Dinner

    The dos and don’ts of election conversations. (By Helena Echlin)

  • Q&A

    How to Stay Healthy During the Holidays

    Clean Food author Terry Walters weighs in. (By Lessley Anderson)

  • The Juice

    Not-So-Secret Blend

    Notes on the Brunello wine scandal. (By Jordan Mackay)

  • Supertaster

    Venial Vegetable Trickery

    This week’s mission: a snack mix with Cheerios, and frozen vegetables with health claims. (By James Norton)

  • Table Manners

    Camping Karma

    How to avoid forest faux pas. (By Helena Echlin)

  • The Juice

    More Champagne!

    Behind the expansion of the Champagne AOC. (By Jordan Mackay)

  • Q&A

    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. (By Carol Dixon)

  • Table Manners

    Foot Fetish

    What’s with the “shoes off” rule? (By Helena Echlin)

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