Zero-Gravity Gourmet

Is outer space the next frontier for haute cuisine? (By Kathryn Hawkins)

Black Fades to Black

Hipper-than-thou waiter attire is replaced by humble aprons. (By Brian Abrams)

Surgery in the Kitchen

Tiny tools help with obsessive details. (By Louisa Chu)

Magnetic Fields

Induction cooktops cook hot, stay cool. (By Louisa Chu)

Sharpen Up

How to care for your knives. (By Louisa Chu)

Hot Holders

Burn-protection gear for home chefs. (By Louisa Chu)

Winter 2007 Gift Guide

Give while the giving’s good.

A portable hook that keeps purses really safe. (By Louisa Chu)

The space race is on! Again! Rather than worrying about who will be the first in space, it’s now all about who will be the first to replace freeze-dried ice cream with celebrity-cheffed food. (By Stephanie V.W. Lucianovic)

Gertel’s Bake Shop is closing. They’re a piece of Lower East Side history, beloved for challah, hamentaschen, and especially dense, moist rugelach. Its Hester Street quarters, which it has occupied since 1914, will... (By C. Thi Nguyen)

White truffles are here, and A Voce is making the most of the all-too-brief season. Phil E spotted three truffle specials on the menu early this month, including an egg dish and a delicious pasta, which arrived covered in truffle... (By C. Thi Nguyen)

So, if the astronauts get Alain Ducasse and Emeril Lagasse, what do we pathetic earthlings get? (By Stephanie V.W. Lucianovic)