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• The Pros and Cons of Induction Cooking

  With its energy efficiency, kitchen geek appeal and growing reputation for power and precision, induction cooking may be the iPad of the kitchen. Read More... Posted Apr 06 2010, 04:33 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Kitchens, Ovens and Stoves, Energy Efficiency, Home Appliances, Cookware

• Kitchen Gadgets Take the Fast-Food Mentality Into the Home

  Forget sous vide and braising and the farm-to-table ethos. We are a nation that cooks with an index finger. Read More... Posted Mar 16 2010, 02:46 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Kitchens, Cuisinart, Home Appliances, Cookware, ConAgra Foods Incorporated|CAG|NYSE, Trade Shows and Fairs, LG Electronics, New Models, Design and Products, Electrolux AB

• Cooking With Dexter: New Year’s Toast

  Let’s hear it for substituting the broiler for the toaster oven! Read More... Posted Jan 07 2010, 01:00 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Kitchens, Home Appliances

• Sous Vide Moves From Avant-Garde to the Countertop

  Thanks to a new machine, home cooks can now try sous vide, a method that combines the steady heat of poaching and an airtight seal, without having to improvise. Read More... Posted Dec 08 2009, 05:15 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Kitchens, Temperature, Chefs

• Food Stuff: And Now, Brooklyn Gets a Kitchen Lab

  The 7,000-square-foot Brooklyn Kitchen Labs is to open on Nov. 16. Read More... Posted Nov 10 2009, 05:01 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Brooklyn (NYC), Kitchens

• Note to Myself: Take the Kitchen

  When cooking in a vacation rental, the author has been known to travel with supplies, but this June she had a revelation: one needs only a cast-iron skillet to survive. Read More... Posted Aug 04 2009, 05:45 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Travel and Vacations, Kitchens

• Food Stuff: A Sharp Choice in Many Ways

  The serrated nonstick Japanese steel knife from Kuhn Rikon, a Swiss company, is high on the versatility charts. Read More... Posted Aug 04 2009, 05:07 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Kitchens, Knives, Shopping and Retail

• The House, the Food and Issues in Between

  Sharing a kitchen with friends, family or total strangers is one of August’s annual culinary hazards. Read More... Posted Aug 04 2009, 04:47 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Travel and Vacations, Kitchens

• Rooms: In the Gilded World of Per Se’s Kitchen

  In an Aladdin’s cave of exotic provisions and rarefied cooking techniques, the recession seems a long way off. Read More... Posted May 27 2009, 11:34 PM by NYT > Dining & Wine Filed under: Restaurants, Recession and Depression, Kitchens, Columbus Circle (NYC), Per Se

• Food Stuff: Extra Help Serving Dessert; An Extra Helping Is Another Matter

  Two generous spatulas help to transfer pie pastry to pan or a finished cake from rack to plate. Read More... Posted Apr 14 2009, 05:22 PM by NYT > Dining & Wine Filed under: Cakes, Kitchens, King Arthur Flour

• Making Kosher a Little More Convenient

  As more companies introduce Sabbath-compliant appliances, an interest in kosher kitchen renovations is increasing. Read More... Posted Apr 08 2009, 10:05 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Kosher Foods, Kitchens, Home Appliances, Restoration and Renovation, Jews and Judaism

• Food Stuff: No Fooling: They’re Not Hot

  New trivets look like stove grates but are actually made of nonskid nylon reinforced with a fiberglass and rubber underside. Read More... Posted Mar 31 2009, 04:44 PM by NYT > Dining & Wine Filed under: Kitchens, Ovens and Stoves, Home Furnishings

• With Fewer Pots to Stir, Competition Rises Among Cooks

  Some in the restaurant business say they’re seeing the results of a decade of exuberant, possibly unsustainable expansion. Read More... Posted Mar 17 2009, 03:59 PM by NYT > Dining & Wine Filed under: Restaurants, Economic Conditions and Trends, Layoffs and Job Reductions, Kitchens, Labor, Chefs

• Food Stuff: Sandclean: Japanese ‘Noodles’ for the Clean-Up Crew

  Sandclean kitchen helpers from Japan are cotton strands coated with a gritty material for scrubbing dishes and pots. Read More... Posted Mar 03 2009, 03:05 PM by NYT > Dining & Wine Filed under: Kitchens, Cleansers, Detergents and Soaps

• Cooking With Dexter: Fry Daddy

  A father puts the stove off limits — and himself on the line. Read More... Posted Feb 05 2009, 02:58 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Children and Youth, Kitchens, Kale (Vegetable)