French-Fried Nirvana

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

"By the Way, I'm Vegan"

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

Way Beyond Salad Dressing

Or, how to use vinegar and citrus in your cooking to punch up flavors.

The Taste of an Oyster

Plus a dozen oysters you should know.

Bark If You Like It

What to cook for the dog that eats everything.

The Basics: How to Make Veggie Fried Rice

Using leftovers from Chinese takeout.

Fewer than 1100

1080 Recipes offers a view into Spanish home cooking.

The Basics: How to Make Breaded Peppercorn Pork Medallions

A comforting winter dinner.

The Basics: How to Make French Toast

Breakfast with flair.

Know Your Peppers

CHOW’s visual guide to chile peppers.

To See a World in a Grain of Dry Ice

Does Chef Heston Blumenthal really find perfection?

Pomegranates, Dried Limes, Rose Water

A primer on Persian, a.k.a. Iranian, food.

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.

Cooking with Spring Ingredients

Eating and drinking with the best of this season’s produce.

The Year in Food 2008

What we ate, what the candidates ate, what the Olympians ate.