Burst in Your Mouth

Gear columnist Louisa Chu experiments with two new lines of chemical additives used for molecular gastronomy dishes.

Holiday Central

Recipes, menus, gifts, and entertaining tips for all your celebratory needs.

Stéphane Reynaud Says: Make a Terrine

He explains his love for the ultimate sharable meal.

Hot Spring in Paris

An interview with Daniel Rose, the American chef of the most buzzed-about restaurant in Paris.

Return of the Salmon Mousse

The Silver Palate duo makes nice and makes dinner.

Freeze-Dried Guanciale and Squid Ink Bar Codes

What we learned at Madrid Fusión.

Of Jamón and Birch Wine

A week’s worth of eating in Spain, at Madrid Fusión 2008.

The CHOW 13

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

Mistakes Were Made

And lessons learned—25 tips from new cooks.

The Spice That Binds

A vanilla primer.

Modern Florence

Beyond David and the duomo.

Grit and Grub in San Francisco's Tenderloin

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

The Year in Food 2007

Vegansexuals, tainted dog food, greenwashing, and more.

The Strategic Wedding Registry

CHOW’s guide to creating a wedding gift registry you’ll love.

Summer 2009 Gift Guide

All your warm-weather gifting needs met.