Recipes from a man with six Michelin stars.

A foray into frozen food raises concerns amongst fans of the French Laundry luminary. (By Traci Vogel)

Would it be possible to share his last meal? (By Daniel Duane)

Down-home cooking with the French Laundry chef. (By Lessley Anderson)

How much of Thomas Keller is in Ratatouille’s Remy? (By Traci Vogel)

Wires and spikes make up modern serviceware from Crucial Detail. (By Louisa Chu)

An interview with chef Christopher Styler, author of "Working the Plate." (By Lessley Anderson)

Blenders that do the job. (By Louisa Chu)

High-tech gear from the 2007 National Restaurant Association Show. (By Louisa Chu)

Meatless eateries strive to be crossover hits, catering to people who no longer see vegetarianism as a hippie lifestyle choice. (By Lessley Anderson)

What we ate, what the candidates ate, what the Olympians ate.

What’s worth doing in the Napa Valley: a travel guide to the wine country. (By Ella Lawrence)

From bad spinach to exploding lattes: The tastiest moments of 2006.

Thomas Keller’s food solution. (By Aida Mollenkamp)

Food writer Ryan Tate, on his blog Covers, catches Chicago Tribune restaurant critic Phil Vettel in a big boo-boo. (By Tea Austen Weaver)