Freeze-Dried Guanciale and Squid Ink Bar Codes

What we learned at Madrid Fusión.

Flash-Frozen Hot Chocolate

The Anti-Griddle allows you to instantly freeze almost anything, while keeping the center still gooey.

I Ordered Wrong

Is it OK to send restaurant dishes back to the kitchen when you simply don’t like the taste?

Sweet, Sour, Salty, What?

Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it.

Well-Preserved

New canning jars from Ball.

What Is Ceviche?

How does citrus “cook” raw things, like fish in ceviche?

A-List Dropout

Henry Adaniya goes from haute fusion to haute hot dog.

Viva Sous-Vide!

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

That Heady Molecular Mixology

When a tail should really just be a tail.

Bringing Fatty Back

Fatty pork trumps lean. Has the other white meat chubbed up?

Fresh Out of the Oven

Outfit yourself with these nouveau baking supplies.

Crushing Bones with Alton Brown

The host of Good Eats divulges his next big career moves.

Meal Kits: From Good to Worse

This week’s mission: Just add chicken to two different premade dinners.

The Day After

What to do with the turkey leftovers?

Our Favorite Butchers

We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it.