Amuse Bouche Bowls

You can never have enough.

Palate Tease

A photographic tour of amuse-bouches from top chefs.

First Chef Down

Top Chef 3 kicks off with alligator steak, frog legs, and fried Padma toe.

Egg Magic

Tools for de-yolking, poaching, and beheading eggs. (By Louisa Chu)

Dinner with Mr. and Mrs. McPerfect

How to deal with tense dinner party hosts. (By Helena Echlin)

10 Perfect Tequila Cocktails

Margaritas? Of course. But try something new. (By Michele Foley)

Maps and Mash

Google maps plus food equals a cartographic cornucopia. (By Nicholas Day)

The Friendliest Utensil

Our photographic ode to spoons (By Jessica Su)

A West Sonoma Road Trip

Tasting rooms and dining rooms in our favorite slice of Northern California wine country. (By Lessley Anderson)

Fewer than 1100

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

The Other Napa

What’s worth doing in the Napa Valley: a travel guide to the wine country. (By Ella Lawrence)

Follow the Tweets to yummy things. (By Roxanne Webber)

In Los Angeles, gastronomes are gorging on glorious pig fat, while on New York’s Lower East Side, they’re dining on dainty amuse-bouches. Has some kind of coastal culinary transplant taken place? (By Josh Friedland)

Good wine, good cheese, good prices. (By Joyce Slaton)

Notable quotes from this week. (By Joyce Slaton)