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Outfit yourself with these nouveau baking supplies.

Price goggles don’t get me anymore. Now it’s the familiarity with the producers and the region+vintage that tends to trick me. Recently tasted a few champagnes, and completely dismissed a NV Veuve Clicquot as just...

I haven’t tried those, but I do use swimming goggles when cutting onions, and they work great. They do leave red lines around my eyes for a few minutes, so aren’t great if you have company over, but they do keep the...

A $20 pair of onion goggles are profiled briefly in this month’s Cook’s Illustrated.

Our rub-and-fry keeps the turkey from getting dry.

It’s because they’re so irritating.

Ten steps to Thanksgiving satisfaction.

Does Chef Heston Blumenthal really find perfection?

I finally got around to trying the Bobby Orr (steak and cheese sub) at The Fours near North Station without the benefit of a preceding pitcher of draft Pilsner or two. It’s a good-sized sub for $9, with a lot of cubes of...

Video

From round, layered object to small, neat dice in a few easy steps

Gastronomica has run a thought-provoking essay on the plight and gift of the nontaster.

La Tomatina, the annual Spanish tomato fest, approaches.

A new Seattle noodle shop insists on the slurp.

Which of those nifty little kitchen helpers is worth the space it takes up?