Larry Vito creates a smoky sensation. (By Cicely Wedgeworth)

But is it enough to make him a Top Chef?

Meat slicers can create dramatic cuts at home for a little more than the cost of a good knife. (By Louisa Chu)

Emily Sprissler lets loose after being dropped from "Top Chef."

With these electric kettles, boiling water has never been so easy, quick, or precise. (By Louisa Chu)

Unusual tools for scooping and presenting ice cream. (By Louisa Chu)

Is it OK to send restaurant dishes back to the kitchen when you simply don’t like the taste? (By Helena Echlin)

An excerpt from Chef Heston Blumenthal’s "In Search of Perfection."

Is there nothing original in food anymore? (By Roxanne Webber)

Tools for getting the most out of your food. (By Louisa Chu)

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

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

What’s the right answer to "Can I bring anything?" (By Helena Echlin)

Just because it’s aged doesn’t mean it’s rotten. (By Jasmine Pahl and Jason Horn)

Here’s what we’re looking for: charm, authenticity, local ingredients, moderate prices. And while most Roman restaurants look perfect from the outside, watch out for these telltale signs. (By Sara Altshul)