Tinker, Tailor

An interview with Chef Sam Mason of Tailor.

The Rise of the Salt Tooth

The craze for salted sweets.

The CHOW 13

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

Down-Home Prosciutto

The country ham is our native prosciutto or serrano, though most Southerners wouldn’t dream of throwing an uncooked leg on a deli slicer and shaving some to go with the asparagus. Most Northerners, meanwhile, have never heard of...

The Year in Food 2007

Vegansexuals, tainted dog food, greenwashing, and more.

Flying Pizza @ McCabe Center (across from Sam's Club – VERY informal) Johnny Chan’s @ Harper’s Pointe Tandoor India @ Marketplace in Montgomery on Rt 22 (across from Kroger’s) Hot Doggin' It (Chicago style...

, and to a Cajun restaurant here in Denver. He was also responsible for the Crawfish Boil Parties amongst the Houston Oil and Gas folks, starting back in the 1960s. I’ll never forget how he would pull a mason jar of...

New York magazine is up to its usual mischief: tempting already harried New York gastronomes and tantalizing the rest of us. This time, it previews dessert-centric lounges that put the sweet course first.

Hungry for a buzz? Bartender Eben Freeman of New York’s Tailor presents booze you can eat.

Tony whips up some turkey for Queens of the Stone Age.

Gourmandism has made its way into the Pabst-drinkin’ indie-rock scene.

Another online treat for all the food- and music-lovers out there.

Time Out New York dives into the world of chef groupies.

Try Tailor, which is run by ex-pastry chef of WD-50 Sam Mason.

I was a huge fan of Sam Mason's dessert tasting at WD-50 and look forward to his new place on Broome. I’m thinking about returning to WD-50 soon, and I’m intigued by the new pastry chef. Bruni interviews him on his...