Sex and the Single Chef Lots of women think chefs are hot. And that's just where the trouble starts.
Standard Pours An oenophile rates the signature wines sold by the glass at top American restaurants
A Cook's Eden At the Herbfarm restaurant in Washington State, two innovators have transformed over 600 edible plants into a brilliant herb cuisine. These eight recipes show how it's done.
A Critic Reviews Herself

A lot of restaurant reviewers don't know much about wine. One critic tells her own tale of shame and redemption.

1999 Restaurant Poll What hundreds of food-world insiders told us about the restaurant scene in 15 major North American cities
Kevin on Earth At the sky-high Windows on the World, Kevin Zraly made it cool to be a sommelier. Now his acolytes are hitting the ground and fanning out across the country.
Hot on the Trail When F&W editors hit the road in search of the year's Best New Chefs, they found more than brilliant cooks. A dispatch from America's food frontier.
Mountain Time When the Rockies beckon, no one wants to spend all day cooking. A local chef shares his quickest recipes.
Hill-Country Cookout Mississippi chef John Currence celebrates Independence Day by setting up the horseshoe toss, firing up the grill and mixing up a batch of...mojitos?
The King and I

Charlie Trotter, reigning monarch of Chicago's dining scene, is summoned to Stockholm by a real king--Carl Gustaf XVI--and scopes out the city's best food and tableware

Going with the Grain

Mediterranean grains and legumes are hot imports that are adding new flavors to summer salads

The High-Tech Kitchen Soon you may find yourself installing a restaurant-style setup. But do you really want to cook like a pro?
Getting Personal How to make a dinner party at a restaurant feel as intimate as one at home
The Birth of a Classic

Five modern recipes that wowed the world--and the stories behind them.