The Yogurt of Beers

Cask ale, a naturally carbonated, handcrafted beer, finally catches on.

How to Bottle

You can get the pop in the bottles, but make sure the bottles don’t pop

Blackberry and Cabernet Caipirinha

Brazil’s national drink meets Spain’s sangría for one outstanding tail.

Scallops Crudo with Vanilla Salt

Vanilla salt, ginger, and mint make for an unexpected combination.

Make Your Own Soda Pop

How to brew homemade ginger beer and root beer.

Mexican 75

A French 75 changes nationality by using tequila instead of gin.

Gigi

Channel your inner Frenchy with this tail of elderflower liqueur and sparkling wine.

Charred Eggplant Salad

Grilled eggplant teams up with red onions and sweet tomatoes.

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.

Slow Food Nation's Victory Garden

Fight bad food policy by growing your own.

Sycophant on Rye

When is it appropriate to say thank you to your server?

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...

Nectar of the Tequila Gods

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