Making Gefilte Fish

The classic Jewish holiday dish, made from scratch at Firefly Restaurant in San Francisco.

Grit and Grub in San Francisco's Tenderloin

From down-and-out to up-and-coming— the city’s next Mission District. (By Lessley Anderson)

The Yogurt of Beers

Cask ale, a naturally carbonated, handcrafted beer, finally catches on. (By Steven Gartland and Lessley Anderson)

How to Bottle

You can get the pop in the bottles, but make sure the bottles don’t pop (By Aida Mollenkamp and Regan Burns)

Make Your Own Soda Pop

How to brew homemade ginger beer and root beer.

Sartoris Stripe Platter

This plate’s a keeper.

Where to Eat on Thanksgiving

Dine out and relax for the holiday in Boston, Chicago, and San Francisco.

Gone Crabbin'

CHOW spends a seasick day on a crab boat south of San Francisco. (By Jason Horn)

Slow Food Nation's Victory Garden

Fight bad food policy by growing your own. (By Roxanne Webber)

Sycophant on Rye

When is it appropriate to say thank you to your server? (By Helena Echlin)

Conversation with a Cocktail Epicure

Alberta Straub, once described as “the Alice Waters of booze,” has been mixing up sublime adult beverages made with herbs, spices, and fresh fruits and vegetables for the past six years at San Francisco's Orbit Room... (By Lessley Anderson)

Nectar of the Tequila Gods

Agave nectar, long used as a sweetener, is now being put to use in its most natural setting: tails. (By Erin Behan)

But I Only Have Plastic

How restaurants should handle "cash only." (By Helena Echlin)

Advice for Despised Laptop Users

How to avoid dirty looks in coffeehouses. (By Helena Echlin)

Añejo Tequila Is a Hoax

Why drink an agave liquor if you can’t taste the agave? (By Jordan Mackay)