Chile-infused condiments bring out the flavors in Japanese food.

CHOW’s dos and don’ts of plating.

Wires and spikes make up modern serviceware from Crucial Detail.

Fish, both wild and farmed, contain parasites. They’re gross but easy to get rid of.

What we learned at Madrid Fusión.

A vinegar primer.

CHOW’s visual guide to chile peppers.

A raucous crawl through Japanese small-plates-and-beer joints.

What’s worth doing in the Napa Valley: a travel guide to the wine country.

Hey guys, i am searching for GOOD tempura places also yakiniku. Ny good, i mean like you get in japan, tempura with not only ponzu, but plain salt, plain daikon to dip. For the yakiniku, i do know it is korean, but for all of you...

Used to love the Tempura Bar and the Garden Grill (teppan-yaki)at the New Otani Hotel. Recently had dinner in the Garden Grill and it was nowhere near the quality of what it had been before the hotel changed hands. The flavors of...

I just got back from a 16 day eating and wine touring binge in Australia and had the most incredible appetizer...shrimp tempura rolled in cracklin' served on top of pork belly....am hoping for one of two things...maybe someone...

Quite a few places served uni tempura - Soto, Inagiku, Hasaki, and even Nobu and Morimoto. Wrapping it in shiso is the most common way of doing it.

I’ll be in Tokyo this coming week and I would like to try some good tempura - the catch – I’m vegetarian. From what I have read online, Kondo in Ginza offers nice, creative vegetable tempura (i.e. asparagus,...

I have had pretty much no experience making tempura. I tried yams once but it turned out disastrous; they were still raw in the middle. My question is: since you only fry tempura a short while, if you’re doing vegetables...