Submerged cooking - usually under vacuum, called sous vide - yields more precise results than the typical steakhouse chef can provide in 1,800-degree broilers
By W. Wayt Gibbs and Nathan Myhrvold
Scientific American 2011-01-17
Himalayan salt, long popular in Europe as New Age wellness therapy product, moves to kitchens as cookware, grilling and baking surface and meat/fish curing aid - at David Burke's Primehouse in Chicago, meats are dry-aged in room lined with Himalayan salt tiles. Hand-mined from foothills of Himalayans, cut into smooth blocks or molded into reusable salt bowls, primordial ocean salt shimmers like pink marble (click 'See also' for source).
By Nancy Stohs
Journal Sentinel (Milwaukee, WI) 2009-06-23
For gadget needs, skip the kitchen boutique and head to the hardware store, where the selection is more varied, the prices are lower and imagination might be needed. A rasp will grate cheese, a flowerpot makes a fine clay pot roaster and a dowel is a French-style rolling pin.
By Leah A. Zeldes
Chicago Sun-Times 2007-11-07
In the turkey-carving category, it's the electric Cuisinart knife that most reliably produces gorgeous wide slices of white meat trimmed with crispy golden skin.
By Sharon Franke
Good Housekeeping magazine 2007-10-01