I checked in on my favorite food blog and was happy to see that she was approached to make a demo for a TV show. The blog is French Laundry at Home and is my favorite all time food blog. Great project. Great writing. Great...

After reading your post I got the French Laundry cookbook out of my library. I am overwhelmed that you created that menu. Just reading most of the recipes exhausts me, and I’m a pretty accomplished home cook. It...

Baking supplies that won’t collect dust.

CHOW reviews two great pieces of deep-frying equipment for the home chef.

A French 75 changes nationality by using tequila instead of gin.

From Bismarck to St. Paul to Madison, new high-end restaurants are embracing such local cuisine as fried walleye and wild-rice porridge. Call it the birth of northwoods chic.

Tiny tools help with obsessive details.

It’s not just for jousting tournaments anymore.

Warming, filling, and comforting.

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.

Gadgets for perfect julienne and curls.

An interview with chef Christopher Styler, author of "Working the Plate."

How to be a good weekend guest.

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

Make fresh java in the wild.