Will Coke’s New 100-Flavor Fountain Dispense Pure Liquid Evil?

Finally, banana-strawberry-ginger-açaí Coke at the touch of a button!

Black Iron Burger’s Griddle Isn’t Actually Made of Black Iron

Check out all that shiny chrome.

Buddakan’s Pump and Oven Keep the Peking Duck Coming

Pump it up, until you can feel it...

Matsugen’s Mill Is Constantly Grinding

An ancient technology modernized for today's soba kitchen.

Under the Ultraviolet Light, the Crab Cartilage Can't Hide

Better crab picking through technology.

Tailor's Liquid-Nitrogen Dispenser Is Very, Very Cold

So cold that it freezes before the food knows what's happening.

Fabio Trabocchi Plays a Mean Chitarra

Fabio Trabocchi has been making handmade pasta on his chitarra for over twenty years.

Commerce’s Athanor Oven Is a Chef Magnet

A $100,000 oven does more than just cook chickens at Commerce.

Country's Infernal Machine Turns and Turns Again

The $35,000 La Besse Giraudon rotisserie at Country is among the mightiest of the city’s engines of gastronomy.

Savoy's Branding Iron Is Not Cruel to Crème Brûlée

Savoy's crème brûlée branding iron applies the brown without the butane.

Seymour Burton’s Old Beast of an Ice-Cream Maker Churns Away in the Basement

Joe Ng’s Rice Dough Steamer Takes Chung Fun to the Next Level

The Ferrari of Slicers Is Parked at San Domenico

At Insieme, Marco Canora Makes Pasta Like It’s 1875

Jean Georges’ CVap Oven Is ‘Better Than the Bag’

Mr. Recipe Is the Spice Guru to the Chefs

Dévi's Hemant Mathur Keeps It Real With His Tandoor

Tadashi Ono’s Sashimi Knife Isn’t As Big As It Used to Be

If It's a Frozen Dessert at P*ong, Blame the Pacojet