French-Fried Nirvana

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

You're Supposed to Burn It

Tools for creating aromatic smoke, à la the molecular gastronomists

Toss Your Measuring Cups

A scale is a must-have tool for precise, consistent cooking. CHOW reviews the best.

Space Grain

Rice Cookers Go High-Tech.

Fresh Out of the Oven

Outfit yourself with these nouveau baking supplies.

Trash Talk

Your garbage deserves a nice package.

Viva Sous-Vide!

The controversial French practice of cooking vacuum-sealed food at low temperatures yields stellar results.

Surgery in the Kitchen

Tiny tools help with obsessive details.

The Finest Grind

CHOW scouts the three best pepper mills.

Magnetic Fields

Induction cooktops cook hot, stay cool.

Celebrities and Portable Microwaves

Products we loved at the International Home & Housewares Show.

“Ten absinthes in two hours—on a Sunday morning with only a croissant for breakfast.” That’s what chef Louisa Chu signed up for when she judged a recent absinthe festival.

The $11,000 Clover heralds a new age of coffee terroir, says Slate.

So sad to learn that Snelgrove’s closed this past weekend. One of the last of the great American ice cream parlors. So sad. Link: http://deseretnews.com/dn/view/0,1249,405010072,00.html

My husband and I are accustomed to sharing an appetizer and a dessert. Is this frowned upon in France?