Commanders in Chef

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

French-Fried Nirvana

CHOW reviews two great pieces of deep-frying equipment for the home chef. (By Louisa Chu)

Bistronomics 101

French chef Iñaki Aizpitarte proves that you don’t need a trust fund to afford haute cuisine. (By Aida Mollenkamp)

Pressure Cooker

Note to Top Chefs: Gail doesn’t like her chicken raw.

Before There Was EVOO ...

TV food personalities we miss. (By Stephanie V.W. Lucianovic)

The Myth of the Pie Crust

A conversation with cookbook author Dorie Greenspan. (By Sara Dickerman)

Bad Food, Great Review

"In a world where there’s so much bad food even at the high level, I’d much rather eat at a restaurant that at least is taking care." (By Jane Goldman)

Gilt-Free Cooking

CHOW interviews bad-boy chef Paul Liebrandt, recently let go from NYC’s Gilt restaurant, now striking out on his own. (By Ya-Roo Yang)

Hot Spring in Paris

An interview with Daniel Rose, the American chef of the most buzzed-about restaurant in Paris. (By Louisa Chu)

Clay Potatoes and Olive Pit Fuel

Observations from Madrid Fusión 2008. (By Aida Mollenkamp)

Farewell to Hydrocolloids

Chef Alex Stupak’s Mexican food dreams. (By Louisa Chu)

What's the Difference Between Stock and Broth?

It’s a soup stumper. (By Nicole Solis and Lessley Anderson)

The Rise of the Salt Tooth

The craze for salted sweets. (By Jessica Su)

Tie One On

Our product columnist finds the best aprons. (By Louisa Chu)

The Scoop

Unusual tools for scooping and presenting ice cream. (By Louisa Chu)