Will Goldfarb's Room 4 Dessert is open in the old Bar Veloce space on Cleveland Place. I didn’t make it to Cru in time to catch him there, so I’m glad he’s back. I went after work tonight, and it’s a solid...

Gear columnist Louisa Chu experiments with two new lines of chemical additives used for molecular gastronomy dishes.

The craze for salted sweets.

An interview with Chef Sam Mason of Tailor.

Where to shop for food gifts online.

CHOW interviews bad-boy chef Paul Liebrandt, recently let go from NYC’s Gilt restaurant, now striking out on his own.

Vegansexuals, tainted dog food, greenwashing, and more.

At Rosa’s, ask for the white pie with spinach.

Anthony Bourdain won’t hire Grateful Dead or Billy Joel fans, and other facts gleaned from the new book Chefs to Know.

Hi Everyone, I have been trying to fiqure out how to flour a dutch oven. This is a great stove but it is hard to fiqure out certian things. Baking is my favorite and so if anyone have any suggestions on flouring a dutch oven...

I keep thinking about a vacation I took to the Dominican Republic and how I had fresh passion fruit at every meal. Does anyone know where to get fresh passion fruit in Queens? Jackson Heights maybe? It’s supposed to be in...

My wife, who is Filipina, remembers her grandmother making this desert, and while everyone in her family remembers it, no one seems to know how to make it. Her mother recalls that it involved grinding pili nuts in a bowl, adding...

There’s been a number of posts from pro-life activists in the table manners column, describing abortion procedures IN DETAIL, which is not even tangentially part of the original question (alcohol consumption during...

I live in a developing country, and the hottest my oven will get is 375 F. I have made bagels in the past when I lived in the US, but the recipe I used calls for a 500 F oven. Does anyone know if my bagels would turn out okay if...

Making a strawberry pavlova for dessert tonight using only egg whites. What can I do with the 4 leftover yolks?