Stir It Up

CHOW tests mixing bowls that won’t slip, chip, or break.

BYO Whiners

With corkage fees, it’s a battle between diners and restaurateurs.

Essentials for the Home Baker

Baking supplies that won’t collect dust.

Space Grain

Rice Cookers Go High-Tech.

Bye-Bye Cold Crab Dip

Chafing dishes for the modern age.

Batali, High and Low

Mario Batali’s new cookbook, “Mario Tailgates NASCAR Style,” targets a different audience altogether.

Buenos Aires: Faded Elegance, High Design

Buenos Aires’s up-and-coming San Telmo neighborhood.

The Fake Gatsby

A guide to New York City speakeasies.

Chocolate Almond Nut Jobs

Dark chocolate with shards of toasty almonds.

I am looking for chocolate buttons that are already tempered to make chocolate decoration for cakes without the tedious process. I went to St Lawerance market. The bulk stores have chocolate buttons and bars, but non of the...

Hi, Hounds, Last summer I had the most delicious mushroom burger of my life at Temperance Hall. Sadly, Temperance Hall closed and I am left without a source of vegetarian delight. Does anybody have a connection to Temperance Hall...

I’ve ventured into chocolate as of late and today i tried my hand at tempering...i was being really anal about the temperature yet i still don’t know if my chocolate was in fact, tempered. I smoothed a thin layer of...

I know how to temper chocolate and have done it many times in the past, but I always use it immediately. I’m in a situation now where I know the weather and life in general is going to seriously interfere with my tempering...

Sorry, but I’m a novice chocolatier, I’ve just been getting into more pastry type cooking. But I have a sort of stupid question, why temper chocolate? How is tempering different than just melting chocolate, and why is...

I heard that Temper Chocolates in Kenmore Square is going to be closing up shop soon. Anyone know more about it?