"By the Way, I'm Vegan"

When diners drop the dietary bomb, chefs must work magic. (By Lessley Anderson)

A Navel-Gazing Moment

CHOW’s favorite CHOW recipes.

Zero-Gravity Gourmet

Is outer space the next frontier for haute cuisine? (By Kathryn Hawkins)

Save These Books

Classic cookbooks from America’s food icons. (By Kate Ramos)

His Knife Has Got Your Back

Butchers can do all kinds of things for you— just ask. (By Melissa Wagenberg Lasher)

Burst in Your Mouth

Gear columnist Louisa Chu experiments with two new lines of chemical additives used for molecular gastronomy dishes. (By Louisa Chu)

Fake Accent

Some foods you think are “ethnic” actually aren’t. (By Margot Kaminski)

Chronicles from a Pig Party

Our associate food editor goes to the Southern Foodways Alliance conference to celebrate the year of the pig and other Southern delights. (By Kate Ramos)

My Bubbe, Your Bubbe

One Jewish grandmother dispenses Hanukkah recipes and wisdom. (By Jane Goldman)

Eat Your Lawn

A new wave of gardeners replants front yards with food. (By Roxanne Webber)

The Other Napa

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

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)

Buenos Aires: Faded Elegance, High Design

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

Get to Know Bison

Your questions answered. (By Roxanne Webber)

Drinking and Eating at Vancouver Izakayas

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