When Can Chefs Sue Other Chefs?

Defining legitimate legal claims in the restaurant world.

The Perfect Drink for Summer Nights

Hot ’n' sweaty? Try a Dark ’n' Stormy.

Automatic Hand Washers

High-tech gear from the 2007 National Restaurant Association Show.

Commanders in Chef

With presidents in mind, remember our leaders who liked good food.

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.

Future on Ice

Defrosting the history of the fridge.

I just found out about "patent flour". The Washington Post had some of the recipes for the inauguration festivities, and one used patent flour. Supposed to be very high quality. Never heard of it before, never seen it until now...

I just picked up Baking in America by Greg Patent ($1.99!) and was hoping to get some CH feedback—has anyone tried any of his recipes? TIA :)

how interesting.... but patenting recipes just seems absurd, although i would agree that the chef-inventor should get the credit for their time and effort.

I seem to recall hearing that Homaru Cantu of Moto had taken out some patents on some of the techniques that he uses in his restaurant. If he has a patent on the technique which is essentially his recipe, then I would guess that...

I love baguettes. They are food-of-the-gods bread. Does anyone have good recipes for these luscious loaves? I got a french bread pan for Christmas and would love some good recipes to use it for!! thanks.

A collection of recipes from more than 30 countries.

the recipe with the knowledge and approval of the “originator.” Sam was right about copyrighting the prep information ... but all you can copyright is the way it is written up. You cannot copyright the technique...

tangerine peel. I decided to make a salsa/hot sauce with them that I could use over the next couple weeks, dialing up or down the dose depending on how masochistic I’m feeling. I just made the following recipe up, basing it...

the recipe do not double or triple the amounts of oil or water. Alix’s patented trick: use a needle and thread to string the pods together. This makes it easy to remove them before serving, preventing any unpleasant surprises.