Persian Baked Egg Dish (Kuku)

This combination of eggs, spinach, herbs, and spices is a delicious introduction to Persian food.

Please Do Not Eat the Displays

Kitschy food museums cater to discriminating tastes.

What's Killing Australian Wine?

Jam overdose poisons a national industry.

Dispatch from Terra Madre

Our food editor reports from Slow Food’s global get-together.

They Eat Horses, Don't They?

Much of the world sees horse as a delicacy. Much of the world gets its horsemeat from America. Yet Americans won’t touch it.

Your Order Is Politically Incorrect

How to address ethically challenged eaters.

Between Two Worlds

South African Sauvignon Blanc is part new and part old, but all good.

Ham on Rye, Extra Sadism

Is it OK for a restaurant to abuse its customers?

Country Breakfast Burrito and Hot Tamales Ice

This week’s mission: a burrito containing everything but pancakes, and a mint revamp of an old-school candy.

James and the Giant Niche

Beard on Food proves that we still need James Beard.

White-Collar Moonshine

Urbanites flout federal law with their new favorite hobby: home distilling.

From Scarface to Key Lime Pie

A culinary tour of seedy-but-cool Red Hook, Brooklyn

Cut It Out

Gadgets for perfect julienne and curls.

I'll Pay You to Kill My Steer

Free-range and grass-fed animals are big with consumers. So why won’t most American slaughterhouses kill them?

The CHOW 13

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