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The article reports on the latest restaurant cooking technique called sous vide cooking that has made its entry to home cooking. Sous vide, which is French for "under vacuum", involves vacuum packing food and heating it for long periods. Sous vide cooking appliances for home use are available from appliance makers like Sur La Table and Fresh Meals Solutions. Sous vide, requires less fat as its "slow and low" cooking technique preserves the juiciness of meat and fish, although figuring out the cooking time proves to be troublesome.

The article focuses on the popular South American vegetable, heart of palm. The plant grows in Costa Rica, Ecuador and Brazil. It is described as pale, odorless and bland. The emergence of Latin American food as depicted in the Brazilian all-you-can-eat restaurants called churrascarias has introduced this neutral food to the Americans. An overview of its history is presented.

Recipes for Grits & Bits Waffles and Oyster Hash are presented.

A recipe for Texas Beef Chili is presented.

The article evaluates cooking tools recommended as gifts including the sieve, digital scale and the granite mortar and pestle.

The article reports on nutritional research that has found that apple juice has greater health benefits than previously believed. Apple juice, especially the unfiltered type, has a collection of phytochemicals that have been found to be antioxidants and can help fend off some chronic diseases. Studies at Cornell University and University of Massachusetts Lowell have uncovered a myriad of health benefits from eating whole apples, and apple juice.

The article profiles chef Daniel Humm. Humm was born in Zurich, Switzerland, and he received training at Michelin-starred restaurants in Europe. Restaurateur Danny Meyer switched haute comfort food for Humm's visually artful and challenging food, saying that the chef's food appealed to his palate, eyes and heart. One of his techniques is garnishing his cuisine with flavorful oils.

The article evaluates vintage wines, collected by former French President Jacques Chirac, to be auctioned on the Internet including Domaine de la Romanée-Conti, Chãteau Pétrus Bordeaux and Krug Champagne.

The article presents several recipes for fish, including Baked Striped Bass, Fish Burger With Aioli, and Oven-Roasted Tomatoes.

The article features chef Douglas Keane, owner of the Cyrus restaurant in Healdsburg, California. Cyrus and Keane have received several awards, including two Michelin stars. He offers a tip for making garlic cloves into a paste. Recipes for Pan-Roasted Asparagus With Shaved Fennel, Feta and Wilted Arugula and Truffled Red-Wine Risotto are included.

The article features chef Thomas Keller of French Laundry and Bouchon Bakery.

The article features celebrity chef Todd English.

The article features chef Daniel Boulud and his method for brasing.

The article provides information on Loretta Keller, a chef at the COCO 500 restaurant in San Francisco, California.

The article offers information on chef Gary Danko.

The article presents several recipes for Indian food including Indian Chopped Salad and Grilled Jumbo Shrimp Masala.

The article presents a recipe for Patricia's Gazpacho.

Provides information on several sweeter varieties of fruits available at supermarkets in the U.S.

Features chef Waldy Moulof and presents the recipes of his specialties Chili-Rubbed Grilled Duck Skewers With Grilled Scallions and Brandied Honey, Grilled Red-Potato Salad With Grilled Avocados and Grilled Pineapple With Gin, Juniper and Lime.

Deals with the efforts of U.S. states to make restaurant gift-cards more consumer friendly such as a bill introduced in New York that would make it illegal for vendors to apply expiration dates to gift cards.

Talks about the quest of restaurants for novel ingredients to make their side dishes more compelling.

Features Michael Schulson, executive chef at the Buddakan restaurant in New York City, and his cooking style.

Reports on the popularity of food from Brazil in the U.S., such as guaraná soft drinks.

Presents a list of favorite Asian restaurants of chef Jean-Georges Vongerichten., including Shui Hu Ju in Hongkong, China, which specializes in Northern Chinese food.

Discusses efforts to resolve the problem of picky eaters in the U.S.

The article offers hotel, restaurant and sightseeing suggestions at the beach resort area of Uruguay.

The article focuses on the popularity of the herbal drink yerba mate.

This article provides an update on Japanese cooking which include the emergence of okonomiyaki or Japanese pancakes or Japanese pizza as of January 2005.

A recipe for pizza is presented.

The article features the products from SteamCuisine, FreshDirect and Birds Eye that consumers can steam-cook in the microwave.

This article offers ideas to keep kitchens spick and span in the New Year as of December 2005.

The article discusses strategies used by dairy farms to promote their products.

The article reports on the decision of chef John Besh to reopen his Restaurant August in New Orleans, Louisiana after being damaged by a hurricane.

This section evaluates chef Daniel Boulud's favorite restaurants in New York, including Joe's Shanghai and Daisy May's Barbecue U.S.A.

Presents a list of unusual spices used by several cooks, including Achiote paste.

Considers the selling of grass-fed beef from Uruguay in restaurants and food distributors in the U.S.

Presents recipes Caribbean Spiced Pork Shoulder and Pork and Bean Cassoulet from chef Bradford Thompson of Mary Elaine's at the Phoenician in Scottsdale, Arizona.

Reports on the marketing strategy of the liquor industry designed to make consumers think of spirits less as hard stuff and more as a gourmet ingredient.

Reports on the results of a study on the reason behind the varying levels of perception regarding the androstenone in truffles.

Presents three recipes, including Portugese-Style Steamed Clams.

Focuses on the extra-course concept, which is aimed to encourage patrons to order three dishes before moving onto dessert.

Discusses a survey which revealed the increase in the number of customers at expensive restaurants in New York City in 2005.

Presents several recipes, including Chicken Roasted With Garlic and Limes.

Reports on the plans regarding a new image for German foods as of 2005.

Offers a guide to steakhouses in the U.S. INSET: Picking the Right Cut.

Presents two recipes, including for cheddar corn chowder.

Reports on the possible impact of the ban on beluga on the caviar industry.

Offers information on various fund-raising events held by restaurants in the U.S. for the victims of hurricane Katrina.

Presents cooking recipes prepared by Maria Helm Sinskey, chef at Robert Sinskey Vineyards in Napa, California.

Offers a guide to restaurants in the U.S. that will debut in the fall of 2005.