Making Roux

A nutty-flavored thickener used in gumbo and several other New Orleans–style dishes.

Why Aren't Dogs Allowed in U.S. Restaurants?

Poor bow wow, no chow for you.

10 Tips for a Healthy Diet

Help along your New Year’s resolution.

10 Exotic Sweeteners

Go beyond white sugar.

Vinnie Cilurzo Gets Funky

The daring beers of Russian River Brewing Company.

Fishing with Rick Moonen

The chef and author talks about sustainable seafood.

Dean Karnazes's Extreme Meal Plan

Running 1,300 miles makes you very hungry.

Jazz Standard

Gumbo is the ultimate improvisational dish.

New Orleans King Cake for Mardi Gras

Try your hand at the ubiquitous pre-Lenten sweet.

How to Keep Guests Out of the Kitchen

And understand why they’re in there to begin with.

Conversation with a Cocktail Epicure

Alberta Straub, once described as “the Alice Waters of booze,” has been mixing up sublime adult beverages made with herbs, spices, and fresh fruits and vegetables for the past six years at San Francisco’s Orbit...

That Coffee's Rotten

And other fermentation facts.

Vegans Aren't Misanthropes

Chef Isa Chandra Moskowitz talks about her latest cookbook.

How to Eat More

Make room for the good stuff.

"By the Way, I'm Vegan"

When diners drop the dietary bomb, chefs must work magic.