Hot Spring in Paris

An interview with Daniel Rose, the American chef of the most buzzed-about restaurant in Paris.

Clay Potatoes and Olive Pit Fuel

Observations from Madrid Fusión 2008.

Farewell to Hydrocolloids

Chef Alex Stupak’s Mexican food dreams.

What's the Difference Between Stock and Broth?

It’s a soup stumper.

The Rise of the Salt Tooth

The craze for salted sweets.

Tie One On

Our product columnist finds the best aprons.

The Scoop

Unusual tools for scooping and presenting ice cream.

I Ordered Wrong

Is it OK to send restaurant dishes back to the kitchen when you simply don’t like the taste?

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.

Fungus Amongus

Coming soon: American-grown truffles.

The Business of Fun

Marco Pierre White is sometimes a slave, sometimes a devil.

Zero-Gravity Gourmet

Is outer space the next frontier for haute cuisine?

Hold the Cream of Mushroom Soup

From Bismarck to St. Paul to Madison, new high-end restaurants are embracing such local cuisine as fried walleye and wild-rice porridge. Call it the birth of northwoods chic.

Viva Sous-Vide!

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

Short Ribs with Frisée-Parsley Salad

Rich, tender ribs complemented by a fresh, slightly bitter salad.