An Domino's skeptic confronts the potato starch and rice flour based Domino's gluten-free crust pizza.
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Drinking Ale-8-One with Andy Sturdevant
Minneapolis artist and writer Andy Sturdevant drops by to walk Supertaster through Ale-8-One, a beverage from his Kentucky youth.
NY CHOW Report: Seafood Soondooboo at Natural Tofu Restaurant
Natural Tofu Restaurant in Queens uses 20 pounds of beef bones everyday to make homemade broth for their Soondooboo, a boiling mini-cauldron of spicy, silky soft tofu stew. CHOW.com Contributing Editor, Liza deGuia, filed this report.
30-Minute-or-Less Breakfast Recipes
28 fast breakfast recipes to start the day with, from scrambles, omelets, and hash to tacos, grilled sandwiches, and smoothies. BROWSE RECIPE SLIDESHOW
How to Clear Your Drain (Without Breaking It)
CHOW.com Copy Chief Deborah Lewis learned this ecofriendly CHOW Tip the hard way. This CHOW Tip was originally published in October 2010. CHOW Tips are the shared wisdom of our community. If ... WATCH THE VIDEO
“Mob Wives” Star Renee Graziano Makes Meatballs
In the premiere episode of My Food Thing, CHOW.com’s new video series showcasing fun culinary encounters with celebrities, Mob Wives star Renee Graziano takes a break from filming the hit ... WATCH THE VIDEO
How to Make Marshmallow Crème
Devotees of sweet, spreadable Marshmallow Fluff can rejoice. Shauna Sever, author of Marshmallow Madness!: Dozens of Puffalicious Recipes, demonstrates how to make your own marshmallow crème for Fluffernutters, cookie sandwiches, ... WATCH THE VIDEO
Farewell, Foie Gras: I’m Not Sorry to See You Go

On July 1, California becomes a zero–foie gras state. Senate Bill 1520, which Arnold Schwarzenegger signed in 2004, outlawed the force-feeding of birds to enlarge their livers, and what’s more, prohibited the selling of those livers—in short, a total ban on foie gras in the state that gave the world Stars (Jeremiah Tower's now-defunct restaurant) and the French Laundry. But the law came with a grace period expiring at the end of June 2012, to allow producers time to engineer alternatives to the feeding tube. They didn’t. And late last month, a star brigade of California chefs—putting faces to the recently formed Coalition for Humane and Ethical Farming Standards—fired off a Hail Mary pass to lawmakers in Sacramento, trying to score a stay after proposing a list of new ethical standards for foie production. So far, it looks like a fumble.
Meanwhile, whether defiant or resigned, chefs have mounted protest dinners, mournful farewells, $150-a-plate denials—Californians with the means to afford it have probably eaten more foie gras this year than at any time since the days of San Francisco’s robber barons. But now, fans of fatty livers are being forced to swallow what had seemed unthinkable even after SB 1520 became law: the French Laundry without foie. READ MORE


