How to Prepare for the Meal of Your Life

Six months ago you nabbed a reservation at the hottest restaurant in town. Now the meal of your life is two days away. You have to be prepared. You have to be psyched. You have to make the most of it. But how?

Tinker, Tailor

An interview with Chef Sam Mason of Tailor.

Sweet, Sour, Salty, What?

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.

Tie One On

Our product columnist finds the best aprons.

10 Beginner Cookbooks

Helpful titles for the novice cook.

A West Sonoma Road Trip

Tasting rooms and dining rooms in our favorite slice of Northern California wine country.

Make Your Own Pancetta

Skin it, tie it up, let it hang: step-by-step instructions to make your own.

Playing with Fire

CHOW tests the best kitchen torches on crème brûlée and beyond.

The Business of Fun

Marco Pierre White is sometimes a slave, sometimes a devil.

Bad Food, Great Review

"In a world where there’s so much bad food even at the high level, I’d much rather eat at a restaurant that at least is taking care."

What Is Ceviche?

How does citrus “cook” raw things, like fish in ceviche?

Flash-Frozen Hot Chocolate

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

Well-Preserved

New canning jars from Ball.

Hot Holders

Burn-protection gear for home chefs.

Local Fizz

Go locavore with soda pop.