Amuse Bouche

California-made chocolate bars with a French soul

"I make the chocolate I want to eat. Appealing but not too ordinary." So says Diane Beaty, chocolatier and owner of Maison Bouche. Beaty, formerly a pastry chef at Herbsaint...

Eat with Your Eyes

A new site for storing food photos

Cookbooks are often heavily weighted by images. But online recipes have taken the camera and run with it, turning our meal-planning first into a visual feast, then a series of...

Grade A

Go back to school with our March Monthly Edition

A soufflé that rises. A roux that yields a velvety sauce. A mayonnaise that doesn't break. These are just a few of the kitchen triumphs that can come with a bit of...

Stinky Fingers

A garlic peeler for olfactory bliss

Few things smell better to a cook than fresh garlic added to a pan of hot butter, but little smells worse than the raw allium's lingering smell on our fingers. Up until now, we've...

Recipe Recap: February Edition

Seven new things to make right now

If we were to dream up our ideal meal, it would probably look a lot like this: When our guests first arrived, we'd serve them gin cocktails, deviled eggs dusted with fiery...

Yeast of Eden

Measure your doughnut aptitude with our IQ test

Sugared and fresh from the fry oil, doughnuts are universally loved as few things are. The treats are always in fashion, to be sure, but the past year has suggested a moment: New...