Raw Materials

Ceviche, tartare, and other no-cook foods.

California Roll, Dragon Roll, Nematode Roll?

Fish, both wild and farmed, contain parasites. They’re gross but easy to get rid of. (By Jasmine Pahl)

They Eat Horses, Don't They?

Much of the world sees horse as a delicacy. Much of the world gets its horsemeat from America. Yet Americans won’t touch it. (By Nicholas Day)

Salty, Dark, Distinctive

All soy sauces are not created equal. (By Tara Shioya)

Drinking and Eating at Vancouver Izakayas

A raucous crawl through Japanese small-plates-and-beer joints. (By Lessley Anderson)

The CHOW Guide to Eating and Drinking in Austin, SXSW edition

From Tex-Mex to high-end, CHOW brings you the best eating and drinking locations in Austin. (By CHOW staff)

From tank to table: The full sashimi experience at Fisherman’s House. (By C. Thi Nguyen)

It doesn’t look promising. The place is empty, the selection is limited, and the display cooler is so old that the glass is opaque–but don’t let that scare you off: you can get truly superior fish here. ... (By C. Thi Nguyen)

Pristine coastal cuisine from Mariscos Chente. (By C. Thi Nguyen)

When it’s man vs. lobster at Ushiwaka Maru, bet on the man. Sushi chef Hideo-san is undefeated, having ripped apart countless live crustaceans with his bare hands. (By Mark Hokoda)

Tapeworm Sushi

The next time you dig into some sashimi, beware: It may come with more than just pickled ginger and wasabi. (By James Norton)

The lunch menu at Yuzando, which replaced Sushi Tenn, definitely does it better. (By Cicely Wedgeworth)

The roe is usually missing from scallops sold in the United States. (By Sarah Perry)

Why aren’t more people talking about Yatai, wonders Dave and Stuff after two knockout meals there. The “Asian tapas bar” certainly has an eclectic menu, with gado gado, “monsoon ceviche,” sushi... (By C. Thi Nguyen)

While Hounds have already made much ado about the sushi at the elegant new K-Zo, it’s worth checking out the small plate selection, too. ... (By C. Thi Nguyen)