Frying Feast

Celebrate Hanukkah with lots of fat. (By Sara Dickerman)

Looks Count

CHOW’s dos and don’ts of plating. (By Kate Ramos)

Bite the Antenna

Wires and spikes make up modern serviceware from Crucial Detail. (By Louisa Chu)

California Roll, Dragon Roll, Nematode Roll?

Fish, both wild and farmed, contain parasites. They’re gross but easy to get rid of. (By Jasmine Pahl)

Freeze-Dried Guanciale and Squid Ink Bar Codes

What we learned at Madrid Fusión. (By Aida Mollenkamp and Regan Burns)

Sour Grapes

A vinegar primer. (By Jason Horn)

Know Your Peppers

CHOW’s visual guide to chile peppers. (By Roxanne Webber)

Drinking and Eating at Vancouver Izakayas

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

The Other Napa

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

Superb at Komatsu. (By C. Thi Nguyen)

The New Yorker gets funny with food. (By Miriam Wolf)

Eat your way through Tokyo with a chef looking for inspiration. (By Tea Austen Weaver)

Appealing, expanded lineup. (By Mark Hokoda)

If you make your own maki sushi at home, but are looking for ways to change it up, here are some goodies chowhounds love tucked into their rolls. ... (By C. Thi Nguyen)

Cav Wine Bar has stunningly good okra ($7), served split down the middle and fried tempura-style, says larochelle. It comes with aioli, but the okra is amazingly fantastic without it. The seeds pop. ... (By C. Thi Nguyen)