Farewell to Hydrocolloids

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

Give My Table Away

The etiquette of canceling dinner reservations. (By Helena Echlin)

That Heady Molecular Mixology

When a tail should really just be a tail. (By Jordan Mackay)

Sweet, Sour, Salty, What?

Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it. (By Lessley Anderson)

Tinker, Tailor

An interview with Chef Sam Mason of Tailor. (By Ya-Roo Yang)

When Can Chefs Sue Other Chefs?

Defining legitimate legal claims in the restaurant world. (By Jason Krause)

The CHOW 13

Our first annual awards, presenting a baker’s dozen of provocateurs, trendsetters, and rabble-rousers. (By Lessley Anderson)

New York magazine is up to its usual mischief: tempting already harried New York gastronomes and tantalizing the rest of us. This time, it previews dessert-centric lounges that put the sweet course first. (By James Norton)

Remember that online exclusive in Wired on molecular gastronomy dishes from Top Chef finalist Marcel Vigneron? Turns out one of the recipes is a blatant wd-50 ripoff. (By Christy Harrison)

Gourmandism has made its way into the Pabst-drinkin’ indie-rock scene. (By Christy Harrison)

PBJ, the knockout dessert. (By Mark Hokoda)

Eat, drink, and be merry, for tomorrow we die(t). (By Miriam Wolf)

New York magazine unpacks a gum taste test starring wd-50’s Wylie Dufresne. (By Traci Vogel)

Sources at eGullet say the brainy creations whipped by under-30, post-postmodern chef Paul Liebrandt are no longer on the menu at Gilt, the breathlessly expensive restaurant cooling down in the old Le Cirque 2000 space. (By Stephanie Rosenbaum)

Which celebrity chefs still actually cook? (By Joyce Slaton)