Of Noble Descent

Vinegars and syrups that have chefs smitten

It's a rather high honor that the one-month-old Noble Tonic has already cemented a place in such top kitchens across the country as Meadowood, Café Boulud, McCrady's, Uchiko...

Plate Night Telly

Watch what you eat on The Perennial Plate

A typical food-obsessed New Yorker might opt for a birthday barbecue at Pies 'n' Thighs or a Large Format Feast at Resto, but chef-filmmaker Daniel Klein celebrated his 26th...

Cocoa 2.0

Timothy Childs stops at nothing for better chocolate

Meet Timothy Childs, equal parts candy man and mad scientist. His four-year-old company, TCHO, was among the pioneers of the quality-seeking "bean-to-bar" movement (a label he...

Hines vs. Heinz

A homemade ketchup that bests store-bought brands

When Maria Hines (pictured) couldn't find a reliable organic ketchup to serve at her highly seasonal Seattle restaurant Tilth, she did what any artisanally minded chef would do:...