“Eavesdropping Waiter” publishes a book about what it’s like behind the scenes at Thomas Keller’s Per Se. (By Tea Austen Weaver)

Marc Jacobs launches a new line of fruit- and herb-inspired perfumes. (By Kara Zuaro)

Is it ever OK to stiff the waitstaff? (By Helena Echlin)

Should you augment a bad tip, and how? (By Helena Echlin)

This week’s mission: low-cal craft beer and baked beans for barbecue. (By James Norton)

Who drinks on the job these days? (By Christy Harrison)

From bad spinach to exploding lattes: The tastiest moments of 2006.

What’s worth doing in the Napa Valley: a travel guide to the wine country. (By Ella Lawrence)

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... (By Sue Moore)

Great eats in Louisville, Kentucky. (By Jane Goldman)

The big tail in a bowl makes a comeback. (By Roxanne Webber)

Get the most out of your wedding caterer. (By Roxanne Webber)

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

Our first annual awards, presenting a baker’s dozen of provocateurs, trendsetters, and rabble-rousers. (By Lessley Anderson)

Buenos Aires’s up-and-coming San Telmo neighborhood. (By Ella Lawrence)