“Eavesdropping Waiter” publishes a book about what it’s like behind the scenes at Thomas Keller’s Per Se.

Marc Jacobs launches a new line of fruit- and herb-inspired perfumes.

Is it ever OK to stiff the waitstaff?

Should you augment a bad tip, and how?

This week’s mission: low-cal craft beer and baked beans for barbecue.

Who drinks on the job these days?

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.

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...

Great eats in Louisville, Kentucky.

Get the most out of your wedding caterer.

The big tail in a bowl makes a comeback.

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

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

Buenos Aires’s up-and-coming San Telmo neighborhood.