more salt. It does have a higher butter-to-flour ratio though—will this be a problem with with Keller's recipe? Also, for those who have tried both the Roquefort & Leek and the Bacon & Onion Confit fillings, which do you...

Wires and spikes make up modern serviceware from Crucial Detail.

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

Blenders that do the job.

High-tech gear from the 2007 National Restaurant Association Show.

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

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.

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

in its entirety, I still think the other three chefs were waaaaay over matched going up against Keller. But I would love to see a Top Chef Masters that pits H. Keller, Thomas Keller, Eric Ripert, and Mario Batali. Well,...

I read a disturbing post that Thomas Keller is going to the Desert Inn, along with the chef from Daniel. Can this be true? If so, I would be shocked and horribly disappointed. But I must say that, to me, this all sounds very...

The flies were a problem for us at our Ad Hoc brunch. I wish Thomas Keller could design a really innovative, yet fully functional, fly trap. I don’t think the waiters looked down on you because of your dress. I’ve been...

Thomas Keller’s food solution.

Has anyone tried the Onion Soup recipe from Thomas Keller's Bouchon cookbook? I want to make this soup, but the idea of caramelizing the onions for FIVE HOURS seems excessive. As a budding home chef, I am frequently encountering...

Does anyone know how exactly Thomas Keller will be juggling the two restaurants? By this i mean when will he be doing the cooking at each of his two places?