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

Making place for 'salt of the earth' on cookware shelves

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

See also 

Tooling around

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

Thanksgiving cutup

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