The Perfect

Who makes the perfect Jucy Lucy (also sometimes spelled Juicy Lucy), an iconic Minnesota burger stuffed with cheese? CHOW.com contributing editor and host of Supertaster Daily James Norton is convince more » Who makes the perfect Jucy Lucy (also sometimes spelled Juicy Lucy), an iconic Minnesota burger stuffed with cheese? CHOW.com contributing editor and host of Supertaster Daily James Norton is convinced it's the Blue Door Pub in St. Paul.« less

It's high drama at OXO headquarters when the perfect slicing tool is the goal, and cheap blades with nonadjustable heights are the norm. Here, Dean DiPietro, who spearheaded the design of OXO's v-blad more » It's high drama at OXO headquarters when the perfect slicing tool is the goal, and cheap blades with nonadjustable heights are the norm. Here, Dean DiPietro, who spearheaded the design of OXO's v-blade mandoline, explains the process.« less

The salted caramel ice cream at San Francisco’s Bi-Rite Creamery has charm. It has personality. It is delicious. The co-owners get us a few steps closer to understanding perfection, in the form of ice more » The salted caramel ice cream at San Francisco’s Bi-Rite Creamery has charm. It has personality. It is delicious. The co-owners get us a few steps closer to understanding perfection, in the form of ice cream.« less

CHOW wades into shark’s waters of perfection: the burger. Josh Ozersky, author of The Hamburger: A History and editor of New York magazine’s Grub Street, confers with Gail Simmons of Top Chef and Food more » CHOW wades into shark’s waters of perfection: the burger. Josh Ozersky, author of The Hamburger: A History and editor of New York magazine’s Grub Street, confers with Gail Simmons of Top Chef and Food & Wine magazine.« less

Tia Harrison, owner of the Lucky Cooky Company, takes simple ingredients and creates a soft, sweet, crisp-crusted cookie, full of melty Guittard milk chocolate drops. It is, indeed, the superior-est c more » Tia Harrison, owner of the Lucky Cooky Company, takes simple ingredients and creates a soft, sweet, crisp-crusted cookie, full of melty Guittard milk chocolate drops. It is, indeed, the superior-est chocolate chip cookie.« less

Round Pond makes a variety of oils from olives grown at its Rutherford, CA, estate. From the picking to the pressing and bottling, every step is carefully calibrated. Ryan MacDonnell explains the proc more » Round Pond makes a variety of oils from olives grown at its Rutherford, CA, estate. From the picking to the pressing and bottling, every step is carefully calibrated. Ryan MacDonnell explains the process.« less

Esquire drinks correspondent (and Beard Award–winning author) David Wondrich profiles his perfect martini, the Pegu Club’s Fitty Fitty, which features equal parts vermouth and gin. Pegu Club co-owner ... more » Esquire drinks correspondent (and Beard Award–winning author) David Wondrich profiles his perfect martini, the Pegu Club’s Fitty Fitty, which features equal parts vermouth and gin. Pegu Club co-owner Audrey Saunders adds her thoughts as she pours.« less

When asked for his perfect dish, LA Times food writer Russ Parsons knew his answer immediately: the salt-roasted spot prawns at Providence restaurant. Here he describes what makes this dish so sublime more » When asked for his perfect dish, LA Times food writer Russ Parsons knew his answer immediately: the salt-roasted spot prawns at Providence restaurant. Here he describes what makes this dish so sublime.« less