Secrets of the Perfect Salsa

They wouldn’t give us the recipe, but that didn’t stop us.

Viva Sous-Vide!

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

Shockingly Tasty Fruitcakes

Start now, finish aging by Christmas.

Automatic Hand Washers

High-tech gear from the 2007 National Restaurant Association Show.

Fishing with Rick Moonen

The chef and author talks about sustainable seafood.

Freeze-Dried Guanciale and Squid Ink Bar Codes

What we learned at Madrid Fusión.

Clay Potatoes and Olive Pit Fuel

Observations from Madrid Fusión 2008.

To See a World in a Grain of Dry Ice

Does Chef Heston Blumenthal really find perfection?

Winter 2008 Gift Guide

There’s never been a better time to give.

The term “artificially flavored” has long drawn scorn from food lovers. Products besmirched with the term are deemed cheap, vapid, and vaguely evil. Such foods declare themselves to have been produced via methods...

The November, 2007 issue of Popular Science Magazine has a fascinating section (complete with recipes) devoted to the future of food. Here’s the synopsis from the website: THE FUTURE OF FOOD In kitchens full of lab gear, top...

Video

You're Mispronouncing "Achatz"

A cheat sheet on the topic of molecular gastronomy.

What is your “can't live without” bit of kitchen technology? I don’t know what I’d do without my programmable oven and slow-cooker. Both of them can make it so I can take care of other needs while getting a...

Maybe there’s a better way to do it than farming carnivores for food - we don’t do that on land. We can’t turn our back on technology, we just have to get a lot better at how we use it.

An interesting idea...I know that Whole Foods Market in their Whole Body department has essential oils and you can buy little containers for them. I don’t know if you shop there, but if you do it would be very convenient to...