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The new restaurant that Thomas Keller will be opening in NYC will be called: "Per Se"

Does anyone know when his NY restaurant is opening and how much time he plans to spend at French Laundry once it opens?

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

Marinated with rosemary and thyme.

A crunchy baguette stuffed with smoked duck, arugula, blue cheese, and cherries.

A timeless dish from the legendary Polo Lounge.

The fancy dessert classic goes for a spin in the microwave.

A French 75 changes nationality by using tequila instead of gin.

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

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.

Tiny tools help with obsessive details.

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.

It’s not just for jousting tournaments anymore.

Gadgets for perfect julienne and curls.