Hot Spring in Paris

An interview with Daniel Rose, the American chef of the most buzzed-about restaurant in Paris. (By Louisa Chu)

Hot Chocolate Indulgence

Variations on the classic that will keep you warm until spring. (By Aida Mollenkamp)

Hot Grilling Action

Tools for grilling that won’t get you burned. (By Louisa Chu)

Should You Put Hot Food in the Fridge?

We reveal the coolest way to let leftovers chill out. (By Alexander Lane)

Cheesy Beefy Melt and Simple Harvest Hot Cereal

This week’s mission: a new comforting burrito and wholesome, flavored oatmeal for adults. (By James Norton)

Spring Greening

Ecofriendly cleaning products to whip your kitchen into shape. (By Michele Foley and Roxanne Webber)

Hot Holders

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

Hot in Here

A good thermometer can save your turkey. (By Louisa Chu)

Cooking with Spring Ingredients

Eating and drinking with the best of this season’s produce.

Hot for Korean Barbecue

Ungringo your grill.

Healthy Hot Pockets

This week’s mission: real natural chicken and microwavable savory turnovers. (By James Norton)

Hot Cocoa Hotties

We like our chocolate rich and a little bitter. Hold the marshmallows. (By Sharron Wood)

The Other Napa

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

Flash-Frozen Hot Chocolate

The Anti-Griddle allows you to instantly freeze almost anything, while keeping the center still gooey. (By Louisa Chu)

Cheesy Italian-esque Hot Pocket

This week’s mission: doughy calzone-type treats and a desperate cranberry move. (By James Norton)