That Heady Molecular Mixology

When a tail should really just be a tail.

Here’s a link to an interesting article about "molecular gastronomy" or “kitchen science.” I understand these principles are influencing a growing number of restaurants, including a couple of notable places in...

When Can Chefs Sue Other Chefs?

Defining legitimate legal claims in the restaurant world.

Burst in Your Mouth

Gear columnist Louisa Chu experiments with two new lines of chemical additives used for molecular gastronomy dishes.

Death Warmed Over

Casseroles are old-fashioned. So what do you bring to a funeral?

The Sight and Sound of Taste

A conversation with Heston Blumenthal.

Chronicles from a Pig Party

Our associate food editor goes to the Southern Foodways Alliance conference to celebrate the year of the pig and other Southern delights.

Surgery in the Kitchen

Tiny tools help with obsessive details.

Tinker, Tailor

An interview with Chef Sam Mason of Tailor.

The Year in Food 2006

From bad spinach to exploding lattes: The tastiest moments of 2006.

Salt and Pepper Shakers

Season in style.

Raiding Harrison Ford's Liquor Cabinet

Table 8’s Govind Armstrong still makes time for friends (and mischief).

To See a World in a Grain of Dry Ice

Does Chef Heston Blumenthal really find perfection?

You're Supposed to Burn It

Tools for creating aromatic smoke, à la the molecular gastronomists

Clay Potatoes and Olive Pit Fuel

Observations from Madrid Fusión 2008.