Decoding Diner Lingo

I’ll have a shingle with a shimmy and a shake in the alley.

Killer Apps

Cheese, yes. Olives, sure. But what else do you offer guests at a tail party? Here are the crowd-pleasing hors d’oeuvres, the ones that are never left over at the end of the party.

The Year in Food 2006

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

Fresh Out of the Oven

Outfit yourself with these nouveau baking supplies.

Celebrities and Portable Microwaves

Products we loved at the International Home & Housewares Show.

Batali, High and Low

Mario Batali’s new cookbook, “Mario Tailgates NASCAR Style,” targets a different audience altogether.

The Conference You Wish You Went To

A report from Tales of the tail.

It's Not Fat, It's Big-Boned

In honor of its 50th year, Bon Appétit muscles in with a heavy tome.

James and the Giant Niche

Beard on Food proves that we still need James Beard.

Mushrooms Will Save the World

And other findings from Taste^3^ 2007.

Vegans Aren't Misanthropes

Chef Isa Chandra Moskowitz talks about her latest cookbook.

The CHOW 13

Our first annual awards, presenting a baker’s dozen of provocateurs, trendsetters, and rabble-rousers.

Death by Dinner

Ten ways people died from food.

To See a World in a Grain of Dry Ice

Does Chef Heston Blumenthal really find perfection?

Our Favorite Butchers

We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it.