Italian Ice Cream Trance State

This week’s mission: fake fancy mac ’n' cheese, and real fancy gelato.

Don't Hide the Ring in the Flan

How to propose in a restaurant.

How to Prepare for the Meal of Your Life

Six months ago you nabbed a reservation at the hottest restaurant in town. Now the meal of your life is two days away. You have to be prepared. You have to be psyched. You have to make the most of it. But how?

Put Away the Darn Camera

How to politely photograph restaurant food.

Drunk at Yoga Class

Is it bad form to go to happy hour first?

Stop Broadcasting Your Social Life

Twittering on your digital device.

Bistronomics 101

French chef Iñaki Aizpitarte proves that you don’t need a trust fund to afford haute cuisine.

Surgery in the Kitchen

Tiny tools help with obsessive details.

Stack Your Salad (And Other Plating Tips)

An interview with chef Christopher Styler, author of "Working the Plate."

Tips for Pan Handlers

Get the best pans for the job.

I'll Pay You to Kill My Steer

Free-range and grass-fed animals are big with consumers. So why won’t most American slaughterhouses kill them?

The Raw Deal

As raw food goes commercial, purists cry foul.

The CHOW 13

Our first annual awards, presenting a baker’s dozen of provocateurs, trendsetters, and rabble-rousers.

Summer 2009 Gift Guide

All your warm-weather gifting needs met.

The Taste of an Oyster

Plus a dozen oysters you should know.