Anyone read this tale of the author’s sojourn at Le Cordon Bleu cooking school in Paris? I’m finding it vastly entertaining.

I was wondering if anyone has read The Sharper Your Knife, the Less You Cry? I heard the author on NPR’s Talk of the Nation yesterday. The gist is that she had a corporate job, lost it and then cleared out her savings to...

Butchers can do all kinds of things for you— just ask.

Designers reinvent the table setting.

Essential tools to take you from dilettante mixer to pro mixologist.

For many kitchen items, cheaper is better.

Homemade jerky takes little more than patience.

A scale is a must-have tool for precise, consistent cooking. CHOW reviews the best.

We’re all Irish once a year.

An interview with chef Christopher Styler, author of "Working the Plate."

So good, it stands on its own.

If you can boil water, you can make baby food.

The sweetness of fresh corn and tomatoes gets tamed by lemon juice and thinly sliced basil.

Elevate your next vegetable tray with a simple, tangy dip packed with olives.

Kept extra-moist with a generous helping of grated carrot, and lightly spiced with cardamom and ginger.