Before I started experimenting with indoor smoking, I had a question: Was smoking foods indoors basically the same as smoking it outdoors, except with a ceiling instead of a sky?

Ready to get cooking? We hope you find that this year's listings are more user-friendly than in the past; the 16 categories are searchable by key word (using a brower search) and can be accessed easily below. After this week, the listings link will appear in the Editor's Choice section of the Food homepage.

Philippine giant scales up presence in the region

What's cooking for 2012? Here's a look at some of the top trends North American food experts are predicting we'll see in our grocery stores, cookeries, restaurants and kitchens this year.

I love meat but, mainly for economic reasons, I find myself cooking more meals with vegetables at their heart. Eating ethically-reared meat is more and more of a luxury, so almost by default I find myself getting closer to Professor Tim Lang's latest advisory which suggests we eat meat just once a week. More chefs and cookery writers are edging away from meat so there are lots of books around to spice up vegetarian meals.

Because of their high oil content, nuts can go bad quickly and easily. There's nothing worse than biting into a nut gone bad -- rancid nuts tend to have a sharp, bitter flavor, and can ruin a recipe.

The city of light is home to the fourth annual Paris des Chefs festival, an event that seeks to blend cooking and art by having chefs prepare food with a creative partner. For the event, at Maison de la Mutualité through Tuesday, chefs use the creative partners, many of them artists, as catalysts that inspire a conversation about cooking and the art of creation.

Getting a meal on the table can be a challenge, but having some tools that make it easier is a real plus. While there are plenty of flashy new kitchen gadgets on the market, many of the standbys are also worth a second look. Every cook should consider the following.

He has already won over American viewers with his hit TV show. Now Jamie Oliver is aiming to repeat the success of his Food Revolution by launching a ­restaurant chain across the Atlantic.

This talented person draws pretty much anything he or she has eaten, be it a burger, a granola bar, some rice, or even a single Apple Jack!