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.

Our Maine Man

Sam Hayward of Fore Street on unpretentious, unctuous eats.

"By the Way, I'm Vegan"

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

Overlooked and Misunderstood

The building blocks of the kitchen should get a little more attention.

10 Super Bowl Party Shortcuts

Less time cooking means more time for beer and TV.

Return of the Oysters

Oyster aquaculture may help save the Chesapeake Bay ecosystem.

Strained and Drained

Tools for getting the most out of your food.

10 Ways to Eat More Bacon

Elvis, Metallica—everybody loves it!

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.

10 Party Preparation Tips

How to entertain the easy way.

Way Beyond Salad Dressing

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

His Knife Has Got Your Back

Butchers can do all kinds of things for you— just ask.

The New Stealth Vegetarian Restaurant

Meatless eateries strive to be crossover hits, catering to people who no longer see vegetarianism as a hippie lifestyle choice.

Kitchen Confessional

Reading Nigel Slater’s diaries.

The CHOW 13

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