Basic Pizza Sauce

A thick and intensely tomatoey sauce that freezes beautifully.

Sex, Drugs, and Béchamel

A new cookbook features recipes from indie rockers.

10 Food Tattoos

Food looks just as good in ink.

Make Your Own Tofu

A homemade version of the vegetarian centerpiece.

Soups, from Brothy to Creamy

Warming, filling, and comforting.

The CHOW 13

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

Why Do You Need a Nonreactive Bowl for Some Recipes?

It’s a matter of flavor and color.

10 Vegetarian Thanksgiving Dishes

Dishes that satisfy without the need for meat.

The Sight and Sound of Taste

A conversation with Heston Blumenthal.

Oven Ready Turkey and Tofurky Roast

This week’s mission: way-too-quick-cooking real turkey, and a gussied-up vegetarian protein.

Kids Making Drinks

Is it wrong to ask minors to mix martinis?

Ham on Rye, Extra Sadism

Is it OK for a restaurant to abuse its customers?

The CHOW Guide to Eating and Drinking in Austin, SXSW edition

From Tex-Mex to high-end, CHOW brings you the best eating and drinking locations in Austin.

Harold McGee Speaks

Harold McGee is the king of kitchen science, the man who solves food mysteries ranging from how much oil you can emulsify into a mayonnaise with one egg yolk to why frying spatter ends up on the inside surface of the cook's...

Tea Parties Must Make a Comeback

Economical, festive, and good for Sundays.