Farewell to Hydrocolloids

Chef Alex Stupak’s Mexican food dreams. (By Louisa Chu)

Tinker, Tailor

An interview with Chef Sam Mason of Tailor. (By Ya-Roo Yang)

The Rise of the Salt Tooth

The craze for salted sweets. (By Jessica Su)

What's the White Stuff on Chocolate?

Is my chocolate OK to eat if the color looks wrong? (By Jasmine Pahl)

Bacon at the Beach

Ben Barker of Magnolia Grill relaxes with CHOW. (By Emily Matchar)

How Long Can Butter Be Kept Out Before Going Rancid?

It depends on heat and light. (By Tara Shioya)

Sweet, Sour, Salty, What?

Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it. (By Lessley Anderson)

The Spice That Binds

A vanilla primer. (By Christy Harrison)

What the Pros Use

Pro kitchen tools for the home chef, all under $10. (By Nick Czap)

Fresh Out of the Oven

Outfit yourself with these nouveau baking supplies. (By Louisa Chu)

The Myth of the Pie Crust

A conversation with cookbook author Dorie Greenspan. (By Sara Dickerman)

Candy's Black Sheep

Salty, medicinal black licorice won’t satisfy your sweet tooth, but you might like it anyway. (By Regan Burns)

Please Bring an Elaborate Dessert

What’s the right answer to "Can I bring anything?" (By Helena Echlin)

Try Mezcal Again

It used to be that mezcal was thought of as a poor man’s tequila. No more. Great mezcal is now being imported into the United States. (By Elaine Glusac)

The Savvy Wedding

Lessons learned and secrets revealed: An insiders' guide to food, booze, gifts, and more. (By Lessley Anderson and Roxanne Webber)