Flash-Frozen Hot Chocolate

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

Mario Batali Panini Grill

Have a hot, melty sandwich.

Hold the Cream of Mushroom Soup

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.

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.

Clay Potatoes and Olive Pit Fuel

Observations from Madrid Fusión 2008.

Playing with Fire

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

What's the Difference Between Stock and Broth?

It’s a soup stumper.

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."

Roast Turkey with Mushroom Sauce

A classic from Chef Charlie Palmer.

Bistronomics 101

French chef Iñaki Aizpitarte proves that you don’t need a trust fund to afford haute cuisine.

Behind the Scenes at Alinea

A step-by-step journey into Alinea, one of the most talked-about kitchens in America.

An Unforgiving Ending

Episode 14: Writer’s block quashes the Top Chef meal of a lifetime.

Vile, Terrible, Nasty, and Ugly

CHOW talks to A. A. Gill about the business of reviewing restaurants, organics as a style statement, and the dark evil of Starbucks.

We All Scream

Some of the best and worst ice cream makers.

Fake Accent

Some foods you think are “ethnic” actually aren’t.