Welcome to Chow Bella’s Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you’d like to ask? E-mail ...

Great cooks don't leave temperature to chance. Cooking is, at its core, the transfer of energy from heat to food. However, anyone who cooks knows that it's much more complex. One fundamental ...

Behind every successful cook is an organized prep list. When I worked as a prep cook, I followed one to a tee every morning. Most days, I wasn't even at the stove. I was prepping: unloading groceries, ...

Jack Bishop. Credit: America’s Test Kitchen, Daniel J. van Ackere What’s the secret to making a fluffy omelet or the perfect pie dough? In this interview from 2012, Jack Bishop, now senior content ...

In the kitchen, a few minutes can mean the difference between crisp, golden potatoes and burnt rubble. Several hours can transform dense dough into an airy, bubbly, pillow-like loaf of bread. A few ...