Top Chef Top 10: Traci Des Jardins The Top Chef Masters Season 3 finalist has a restaurant empire anchored by San Francisco’s Jardinière. She tells F&W’s Kate Krader about 10 obsessions, including her backgammon board made from old flip-flops.
Best Kitchen Knives F&W recommends the newest kitchen knives, shares the tale of one cook's sharp and shiny inheritance and offers tips on how to cut with confidence.
Marja and Jean-Georges Vongerichten's Holiday Menu

Chef Jean-Georges Vongerichten was the food celebrity in his family until his wife, Marja, became a cookbook author and TV star with The Kimchi Chronicles. Together, they host a holiday dinner with his-and-hers courses and one magnificent pork shoulder.

Home Bartending Kit Jim Meehan, an F&W contributing editor and the author of the excellent new PDT Cocktail Book, assembles a home bartending kit sourced from his favorite online mixology shop, cocktailkingdom.com.
Floyd Cardoz: The Secret to Great Roasts Floyd Cardoz, a star chef and master home cook, reveals his trick: switching between Indian and Mediterranean flavors.
Spices by Lior Lev Sercarz Many of America's best chefs get their spices from one source: Lior Lev Sercarz of La Boîte à Epice. Writer Susan Choi asks him to create a custom blend just for her in a quest to understand where alchemy and craft intersect.
Directory Where to find the beautiful dishes, linens, glassware and more from the pages of Food & Wine.
A Slice of Family History After receiving a surprise package—a set of chef’s knives that had belonged to his wife’s grandfather—Daniel Duane struggles with what to do with the 50-year-old blades. Are they family heirlooms or useful tools?
Cookie Bakers: Living the Dream It's a passionate baker's fantasy: Quit your job and make cookies full-time. Here, holiday recipes from three people who followed their dreams into the sugar-dusted cookie business.
Top 10 Restaurant Dishes of 2011

F&W editors are united in our love for eating out, but when it comes to our favorite restaurant dishes of the year, our choices are extremely diverse. One of us adored a sea urchin-coconut risotto from a $185 tasting menu; another, $7 pig-ear wraps. And two editors swooned over two very different duck recipes.

Fatty Crab Goes to St. John

Chef Zakary Pelaccio of New York City’s Fatty Crab tells how he exported his bold Malaysian flavors to an unlikely new Caribbean outpost.

How to Chop: A Knife Skills Primer Sharp, sturdy knives are a must-have, whether you're a Luddite or a molecular maven. Plus: An overview of basic knife skills.
An A-List Party Menu At an A-list holiday party, Los Angeles tastemakers swap presents and stories over a fantastic meal.
Trendspotting: Nordic Food and Style After years of worshipping the Mediterranean, the food world is looking to Scandinavia and discovering everything from salted candies to micro-locavorism. Here, the best in new Nordic food and design, plus a cheat sheet to glögg and skyr.