Is Saving Tables Wrong?

On throwing down a jacket while you wait in line.

Return of the Salmon Mousse

The Silver Palate duo makes nice and makes dinner.

Gilt-Free Cooking

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

Leftovers: The Career Killer

Does bringing your lunch to work hurt your chances for success?

What’s the Best Drink to Order in a Dive Bar?

Some safe bets when the liquor is sketchy.

Mixto Is for Losers

With flavors that vary widely from bright and citrusy to aged and smoky, tequila is fun to taste-test, to discover which you like best. But there are a few things you should know before you get started.

Injectable Marinades and 100-Calorie Snacks

This week’s mission: marinade you squirt into meat with a syringe, and tinier snack cakes.

Have a Nice Flight

Vino Volo gets air travelers one step closer to a pleasant experience.

How to Start Your Own Dive Bar

Be the boss, bouncer, and favorite bartender.

James and the Giant Niche

Beard on Food proves that we still need James Beard.

Zero-Gravity Gourmet

Is outer space the next frontier for haute cuisine?

Well-Preserved

New canning jars from Ball.

What a Little Oxygen Can Do

Vin jaune from the Jura is weird and wonderful.

Hosting Your First Passover

Because your ancestors had it harder than you, so honor them.

10 Food Feuds

Is there nothing original in food anymore?