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Gear columnist Louisa Chu experiments with two new lines of chemical additives used for molecular gastronomy dishes.

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I have just returned from two wonderful weeks in Barcelona and the only well-known Chef Ferran is indeed Ferran Adria from El Bulli outside of BCN. Although we dined wonderfully in this amazing city, we did not make it to El...

When a tail should really just be a tail.

1080 Recipes offers a view into Spanish home cooking.

What we learned at Madrid Fusión.

Uncool in restaurants, foams at home are fun.

CHOW tests mixing bowls that won’t slip, chip, or break.

The controversial French practice of cooking vacuum-sealed food at low temperatures yields stellar results.