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Real cooks don't eat power food. It makes them cranky. I've just chewed, sipped and sucked my way through a fair sampling of the new cornucopia of power bars, power [...]

SALT A World History. By Mark Kurlansky. Illustrated. 484 pp. New York: Walker & Company. $28. PICK a product, any product: Clorox, Tabasco sauce, Parmigiano-Reggiano. Name a person: Gandhi, Marco [...]

The article provides information on the Old World bread offerings at several restaurants/bakeries in the U.S. These include the khachapuri flatbread being served by sous chef Gigi Saldalsze of Oda House in New York City, the black Russian rye bread by Natasha and Matt Littrell of Crazy Russian Girls Bakery in Vermont, and the Hungarian bread at the Bakehouse in Ann Arbor, Michigan.

A client wanted a dreary kitchen transformed--fast. Here's how designer Peter Segalla met the deadline A favorite client called at the end of September asking the seemingly impossible: renovate the […]

The act of braising food is a time honored tradition that brings out robust odors and flavors from food. Braising involves using moist heat in the cooking process, and can make unsavory meats and vegetables flavorful and edible.

My mom was a better than decent cook, but every Tuesday she inevitably undid a weeks worth of good tastes by stewing all the leftovers from her New England bean [...]

The article offers information on the reuse of yoghurt and cheese's by-product whey as food additives to prevent food waste by chefs including Edward Forster, David Levi, and Iliana Regan.

The article profiles the Italian Chef Sara Jenkins and her menus.

An interview with interior designer Stephanie Stokes is presented. When asked about his techniques in designing a kitchen with a remarkable small size in New York City, she explains that her experience designing for other people helps her develop the kind of kitchen that she really want. She added that a kitchen should be in an arrangement that will assess the priority needs in preparing the meal whereby the things are placed in a proper order and location.

The article features kitchen furnishings and appliances including TurboChef's Speedcook oven, Karbon articulating spigot from Kohler, and storage containers from OXO Good Grips.

Presents several recipes using pasta including Sicilian-Style Cauliflower-and-Pappardelle Soup, Ravioli with Piquillo-Pine Nut Dip and Penne Gratin with Leeks, Spinach and Asiago.

Provides information on the holiday dinners offered at the Chanterelle restaurant in New York City, owned by David and Karen Waltuck.

Presents several ways of cooking beans.

Evaluates various global trends in the food industry and trade for the year 2003. List of top ingredients; Details of the developments in restaurants; Recommendation of various products for the industry.

Features Peter Hoffman, chef and owner of Savoy restaurant in New York City.

Presents information on fish species used as seafood alternatives for cooking.

Discusses potential health risks posed by fast food fare in the United States to consumers. Lack of safety standards that exposes Americans to the risk of serious illnesses from contaminated food; Fast food industry executives' reaction to the book 'Fast Food Nation,' by Eric Schlosser; Food poisoning in fast food restaurants that has led to deaths and serious illnesses. INSETS: Burger Shame;How Bad Is It?.

LEAD: MY CULINARY CHAUVINISM DISAPPEARED WHEN I got my first chance to eat in England. Along with a whole bag of heavy sweaters for that mid-June jaunt, I had secretly [...]

LEAD: FOR A REFUGEE FROM A small town, Manhattan always feels like the luckiest place to be on New Year's Eve. It's the one night when my consort and I [...]

LEAD: THE SMELL OF a wood fire on a crisp fall day has a certain allure to a certain set of people, those susceptible to the imagined romance of snuggling [...]

LEAD: FALL IS THE SEASON WHEN MOST people's thoughts turn to the harvest. FALL IS THE SEASON WHEN MOST people's thoughts turn to the harvest. But for someone brought up [...]

LEAD: As soon as the temperature edges above 80, New Yorkers start clamoring for ice cream. Out in the Southwest, and other parts of the world where hot has a [...]

LEAD: Growing up on the destitute side of a tiny town in Arizona spoiled me. All the neighbors were Mexican, and they knew a million ways to get the richest [...]

LEAD: Eating Italian used to mean a bottle of red wine, a loaf of garlic bread and a thousand tomatoes over spaghetti and veal alike. Then came the revolution. Eating [...]

Comments on the assortment of food products available in supermarkets, ranging from fresh chiles to take-out Chinese. Author's assertion that Americans take a schizophrenic approach to cooking and eating; Dramatic changes in supermarkets; Supermarket innovations; Concept of speed-scratch cooking; Topselling food items; Easy-to-prepare meals.