Our Maine Man

Sam Hayward of Fore Street on unpretentious, unctuous eats.

The CHOW 13

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

Curry by the Book

In search of a true spice education from a new Indian cookbook.

Bad Food, Great Review

"In a world where there’s so much bad food even at the high level, I’d much rather eat at a restaurant that at least is taking care."

Will It Save My Life?

CHOW reveals just how good for you superfoods really are.

Soylent Green Is People!

What sci-fi movies say about future food.

100 Pounds of Leftovers

A meat-and-potatoes guy tries to save money by buying an entire side of beef.

Mole in the Mountains

A gastronomic adventure in Xalapa, Mexico.

Buenos Aires: Faded Elegance, High Design

Buenos Aires’s up-and-coming San Telmo neighborhood.

Pomegranates, Dried Limes, Rose Water

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

To See a World in a Grain of Dry Ice

Does Chef Heston Blumenthal really find perfection?

Our Favorite Butchers

We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it.

The Taste of an Oyster

Plus a dozen oysters you should know.

The Year in Food 2008

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

The Hamburger Through Time

A short history of the greatest American food icon.