Burst in Your Mouth

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

That Heady Molecular Mixology

When a tail should really just be a tail. (By Jordan Mackay)

Fewer than 1100

1080 Recipes offers a view into Spanish home cooking. (By Sara Dickerman)

Freeze-Dried Guanciale and Squid Ink Bar Codes

What we learned at Madrid Fusión. (By Aida Mollenkamp and Regan Burns)

Foams: Not Dead Yet

Uncool in restaurants, foams at home are fun. (By Louisa Chu)

Stir It Up

CHOW tests mixing bowls that won’t slip, chip, or break. (By Louisa Chu)

Viva Sous-Vide!

The controversial French practice of cooking vacuum-sealed food at low temperatures yields stellar results. (By Louisa Chu)

Clay Potatoes and Olive Pit Fuel

Observations from Madrid Fusión 2008. (By Aida Mollenkamp)

Crush Ice Without Burnout

Blenders that do the job. (By Louisa Chu)

The Business of Fun

Marco Pierre White is sometimes a slave, sometimes a devil. (By Sara Dickerman)

Dispatch from Terra Madre

Our food editor reports from Slow Food’s global get-together. (By Aida Mollenkamp)

Winter 2008 Gift Guide

There’s never been a better time to give.

The Chicago Sun-Times reported today that the mad alchemist of the culinary world, Ferran Adria, has made an, um, improvement on the traditional espresso, rendering it more like a custard than a cuppa. (By Joyce Slaton)

BeerAdvocate members are unimpressed. (By Lessley Anderson)

You can’t get reservations, but you can buy this book.