From: CHOW on Sun, Apr 17 2011 10:35 PM

From: CHOW on Fri, Apr 15 2011 5:20 PM

From: CHOW on Sat, Mar 26 2011 5:57 AM

From: CHOW on Wed, Mar 23 2011 11:34 PM

From: CHOW on Tue, Mar 22 2011 5:46 PM

From: CHOW on Fri, Mar 18 2011 1:50 PM

From: CHOW on Sat, Mar 12 2011 3:32 AM

From: CHOW on Thu, Mar 10 2011 6:36 PM

Hey, welcome to our new video series! CHOW.com Senior Food Editor Jill Santopietro is here to help you make dinner, and she’s enlisting the aid of the Bromberg Bros. Blue Ribbon Cookbook. On the menu: New York Strip Steak with Caramelized Shallots, with some tips from Jill about how the cookbook...

From: CHOW on Thu, Mar 10 2011 6:36 PM

Many people don’t realize that Oakland was a big brewing town all the way up until the late ’50s. Now, it's turning right back into one. At the heart of this revival is Adam Lamoreaux's Linden Street Brewery. While it may be tiny, it's the first production brewery to open in Oakla...

From: CHOW on Thu, Mar 10 2011 6:36 PM

Industrial West Oakland seems an unlikely spot to find a homey restaurant thriving, but on the Mandela Parkway Tanya Holland’s Brown Sugar Kitchen is doing just that—and it's serving the most amazing waffles. Next we met up with Nikki Henderson. She runs the food-justice nonprofit People�...

From: CHOW on Thu, Mar 10 2011 6:36 PM

Yesterday, we grabbed lunch at Starry Kitchen, the former underground restaurant sensation that started in owners Nguyen and Thi Tran’s apartment. The restaurant serves an ever-rotating mix of pan-Asian food, and they're all over the Twitter and th...

From: CHOW on Thu, Mar 10 2011 6:35 PM

In the last few years, Oakland has seen a boom in casual upscale places to eat, but even at these fancier restaurants the down-to-earth vibe of the city comes through. Chefs we spoke to told us a big part of the appeal of opening in the city is that it’s a relatively affordable place for real es...

From: CHOW on Thu, Mar 10 2011 6:35 PM

Animal chefs and co-owners Vinny Dotolo and Jon Shook discuss Los Angeles as a city of indulgence, getting people to order pig tails, and how Vinny plays with veal balls in the back kitchen.

From: CHOW on Thu, Mar 10 2011 6:35 PM

Way before people sold crème brûlée on the sidewalk, there was great street food thriving in Oakland that didn’t involve tweeting or "liking" on Facebook. One of the Bay Area's biggest experts on the scene is John Birdsall, editor of SF Weekly's food blog, SFoodie, and a longtime Oakla...

From: CHOW on Thu, Mar 10 2011 6:35 PM

We wrote about Mo-Chica earlier; here’s a quick look at all that food.

From: CHOW on Thu, Mar 10 2011 6:35 PM

Austin’s creative spirit is really evident when you meet chefs like Tyson Cole who are pushing the perception of the city's cuisine way beyond the barbecue and Tex-Mex stereotypes. Cole chats with us about how he ended up opening the upscale sushi restaurants Uchi and Uchiko in Texas. We als...

From: CHOW on Thu, Mar 10 2011 6:35 PM

Last night, we cruised over to Chego!, Roy Choi and the Kogi family’s newish restaurant just west of Culver City, in Los Angeles, to order some rice bowls. We tried three: the Sour Cream Hen House, which had sweet chile sauce, sambal sour cream, egg, wo...

From: CHOW on Thu, Mar 10 2011 6:35 PM

Last night, we cruised over to Chego!, Roy Choi and the Kogi family’s newish restaurant just west of Culver City, in Los Angeles, to order some rice bowls. We tried three: the Sour Cream Hen House, which had sweet chile sauce, sambal sour cream, egg, wo...

From: CHOW on Thu, Mar 10 2011 6:35 PM

Austin has a ton of great Mexican food, from old-school Tex-Mex to authentic interior Mexican cuisine. We wanted to see the range, so we consulted Austin Chowhounds for a little guidance. On scrumptiouschef’s urging, we learned some of the secrets behind family-recipe enchiladas, complete with c...

From: CHOW on Thu, Mar 10 2011 6:35 PM

When we spoke to chef Josh Skenes on the phone about his restaurant Saison, he told us that ultimately, the "thing everyone wants when they come to a restaurant is to be wrapped in a warm blanket." We thought he was speaking metaphorically. When we arri...