It’s been a year of seesawing fortunes for the gluten-free movement. It’s endured rolled eyes and snark, but it’s also earned respect. Chefs, cookbook authors, and magazine editors are touting gluten-free, or GF, as an everyday option—not as a weirdly textured and tasteless diet of denial, but as food that’s absolutely fabulous, on its own terms. READ MORE
In 2009 I got an email, kind of tentative in tone, from a TV production company, asking if I knew a lot about taco trucks in Oakland. I did—I'd spent a month that year eating from 40 of them. Through all the reticence to say exactly what the show was, I could tell they were talking about No Reservations. They copped to it: Anthony Bourdain was coming to San Francisco to tape a show, and he’d make a detour across the bridge to Oakland. READ MORE
Scoping out single-vessel culture in Los Angeles, America's capital of laid-back food.
Next to Daikokuya, a ramen shop in Little Tokyo known for its boiled bone marrow tonkotsu broth, is Marugame Monzo, another Japanese soup shop specializing in handmade udon and, lo and behold, a negitoro bowl for only $5.50. READ MORE
There’s been a lot of buzz (nearly 400 comments over the past week) since we’ve posted our new moderation policy, which invites professional voices to contribute to CHOW Conversations, and though it may take a bit more time to find the right balance, we’re excited to welcome new voices to the Community, sharing the inside scoop on their corners of the industry. READ MORE
Two chefs in Los Angeles, Christian Page and Willy Barling, began tinkering with raw, lacto-fermented hot sauces until they came up with a small, hand-bottled line all their own. READ MORE
Get Jean-Christophe Henry talking about crêpes (this isn't difficult) and you'll learn a thing or two. He's a charming, chatty son of Brittany who'll tell you all about his homeland's signature pancakes: how good ones are rare in New York, what's in them, and how they're made. He's been making his own in the East Village for a year now. READ MORE