Behind the Scenes at Alinea

A step-by-step journey into Alinea, one of the most talked-about kitchens in America. (By Heather Shouse)

"By the Way, I'm Vegan"

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

Meals, Ready to Eat

Today there are 24 different MRE menus, such as Cheese Tortellini, Jamaican Pork Chop, and Jambalaya. Most are actually quite tasty. (By Matt Palmquist)

Sweet, Sour, Salty, What?

Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it. (By Lessley Anderson)

Commanders in Chef

With presidents in mind, remember our leaders who liked good food. (By Sarah Inez Levy)

Brains, Intestines, Pizzle

It’s what’s for dinner. (By Eric Slatkin)

What You Should Know About German Beer

Expand your beer horizon with these crisp, fresh quaffs with funny names. (By Lessley Anderson)

Raiding Harrison Ford's Liquor Cabinet

Table 8’s Govind Armstrong still makes time for friends (and mischief). (By Michele Foley)

Please Do Not Eat the Displays

Kitschy food museums cater to discriminating tastes. (By Michele Foley)

Not So Much for Cooking

The cookbooks that didn’t quite make the cut. (By Kate Ramos)

The Other Napa

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

Vile, Terrible, Nasty, and Ugly

CHOW talks to A. A. Gill about the business of reviewing restaurants, organics as a style statement, and the dark evil of Starbucks. (By Carol Dixon)

Candy's Black Sheep

Salty, medicinal black licorice won’t satisfy your sweet tooth, but you might like it anyway. (By Regan Burns)

Get to Know Bison

Your questions answered. (By Roxanne Webber)

The Year in Food 2006

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