Get a Room

When couples touch too much. (By Helena Echlin)

Another Bad Attempt at a Diet Dessert

This week’s mission: a prefab, low-cal sundae, and pear-apple juice. (By James Norton)

Oreo Dessert Pizza and Cereal Straws

This week’s mission: dessert pizza topped with Oreos and cereal straws for drinking milk. (By James Norton)

The Rise of the Salt Tooth

The craze for salted sweets. (By Jessica Su)

Gilt-Free Cooking

CHOW interviews bad-boy chef Paul Liebrandt, recently let go from NYC’s Gilt restaurant, now striking out on his own. (By Ya-Roo Yang)

Burst in Your Mouth

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

The Year in Food 2007

Vegansexuals, tainted dog food, greenwashing, and more.

Death Warmed Over

Casseroles are old-fashioned. So what do you bring to a funeral? (By Helena Echlin)

Injectable Marinades and 100-Calorie Snacks

This week’s mission: marinade you squirt into meat with a syringe, and tinier snack cakes. (By James Norton)

St. Patrick's Day Menu

On a day when drinking takes center stage, fortify with hearty dishes. (By Aida Mollenkamp and Regan Burns)

It's Not Fat, It's Big-Boned

In honor of its 50th year, Bon Appétit muscles in with a heavy tome. (By Sara Dickerman)

Destination: Twin Cities Crawl

Well fed and hung over at the 2008 Republican National Convention. (By James Norton)

Return of the Salmon Mousse

The Silver Palate duo makes nice and makes dinner. (By Sara Dickerman)

You Won't Miss the Meat

With this veg menu, go herbivore for a night. (By Aida Mollenkamp and Regan Burns)

How to Keep Guests Out of the Kitchen

And understand why they’re in there to begin with. (By Lessley Anderson)