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The article discusses ways to use the microwave oven to cook meals using various cooking techniques to create recipes from the book "Modernist Cuisine at Home," by Nathan Myhrvold. Topics include a cooking recipe for black cod with scallions and ginger, ways to adjust the wattage of a microwave, and frying techniques adapted to the microwave. INSET: MICROWAVED BLACK COD WITH SCALLIONS AND GINGER.

The article offers information on the all-natural protein energy bars from Exo LLC.

Photographs of several picnic options are presented including the one offered at The Nook at Red Rooster, another from Telepan, and one from Blue Ribbon Bakery Market.

The article discusses the author's experience of making family meal as a line cook at Gramercy Tavern in New York City and offers several suggestions on cooking.

The article discusses on decision making on selecting Thanksgiving centerpiece.

The article focuses on the test conducted by the dining section of Long Island City, New York City-based delivery service FreshDirect Inc. on the reliability of its delivery systems. It notes that the company has been receiving grocery orders either by phone or computer where each boxes purchased requires the collecting, shipping and sorting of food from around the country. Also presented is a list of order for the conducted test.

To anyone who has ever complained about a closet-size New York City galley kitchen, consider the 60-square-foot space at Battersby, the restaurant of the moment on Smith Street in Cobble Hill, Brooklyn. Joe Ogrodnek and Walker Stern, the chefs and owners, turn out up to 200 covers a busy night from this tiny kitchen. At Alain Ducasse at Essex House, where the two worked together, ''the garde-manger station alone was almost the size of this entire restaurant,'' Mr. Ogrodnek said. ''It was luxurious. But, it turns out you really don't need much space to do what you want to do.'' Here, see how three chefs navigate their cozy professional home. SOPHIE BRICKMAN [ABSTRACT FROM PUBLISHER]