You can’t get reservations, but you can buy this book.

Gear columnist Louisa Chu experiments with two new lines of chemical additives used for molecular gastronomy dishes.

A scale is a must-have tool for precise, consistent cooking. CHOW reviews the best.

Tiny tools help with obsessive details.

When a tail should really just be a tail.

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

From bad spinach to exploding lattes: The tastiest moments of 2006.

An interview with Chef Sam Mason of Tailor.

Uncool in restaurants, foams at home are fun.

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

Tools for getting the most out of your food.

CHOW interviews bad-boy chef Paul Liebrandt, recently let go from NYC’s Gilt restaurant, now striking out on his own.

Chef Alex Stupak’s Mexican food dreams.

An interview with Daniel Rose, the American chef of the most buzzed-about restaurant in Paris.

The No Reservations star shares his plans, real and imagined.