Sometimes inspiration comes in the form of a machine.

Three eggs. Two lemons. Five extraordinarily different desserts. A couple of very modest ingredients add up to a brilliant moment at the end of a meal.

What you get when you combine a top Portland restaurateur with a keen local cook.

A lesson in the making of Greek vegetable pies.

At The Agrarian Kitchen, a paddock-to-plate cooking school, you really learn everything there is to know about pork preparation.

Not all stock needs to be a time-consuming or even deliberate process. Just remember not to throw out your baby with the dishwater.

Jim Meehan, manager and mixologist at PDT in New York, demonstrates how to make an absinthe drip cocktail.

Tom Colicchio and Sisha Ortuzar share sandwich-making tips from their book, ’wichcraft: craft a sandwich into a meal and a meal into a sandwich. (registration required)...

Tom Colicchio and Sisha Ortuzar share their recipe for a roasted sweet potato with goat cheese sandwich, inspired by their book, ’wichcraft: craft a sandwich into a meal and a meal into a sandwich. (registration required)...

A trip to a factory in France, where this writer sees his new handmade stove for the first time.