10 Ways to Reinvent Breakfast

Go beyond bagels and bacon.

"By the Way, I'm Vegan"

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

The Basics: How to Make Berry Cobbler

Easy and fast with a store-bought crust.

Kitchen Confessional

Reading Nigel Slater’s diaries.

The Basics: How to Make Roast Pork Loin

With a chile-coffee glaze.

The Basics: How to Make French Toast

Breakfast with flair.

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.

Jiffy Roast

Roasting coffee is as easy as popping popcorn.

The Taste of an Oyster

Plus a dozen oysters you should know.

Pomegranates, Dried Limes, Rose Water

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

Grit and Grub in San Francisco's Tenderloin

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

The CHOW 13

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

Belgian Beer Primer

Decoding the world’s most acclaimed (and confusing) brews.

Truck-Side Dining

The how, why, and where of high-end food trucks.

The Year in Food 2008

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