I still haven't decided who I'll be pulling for this weekend. No one deserves a Super Bowl winning team more than New Orleans, but as a lifelong Atlanta Falcons fan, it's tough to root for a division rival. Indianapolis, on the other hand, is...
Posted February 5, 2011 | 02/05/11 01:01 PM ET
I dig wings as much as the next person, but I'm not the kind of guy that plans a dinner around a plate of butter-and-hot-sauce-bathed, deep-fried chicken parts. Or at least I didn't think I was until I visited the
Posted April 13, 2010 | 04/13/10 04:47 PM ET
After I posted my top five restaurant service pet peeves, readers quickly chimed in with their own dining out dislikes. Many took issue with one of my grievances in particular--Waiters who say, "Hello, my name is X, and I'll be your...
Posted April 11, 2010 | 04/11/10 09:23 PM ET
Dear BA Foodist,...
A foodie friend of mine is reluctant to use his hands when dining out. He says it's rude and unhygienic. Is he correct? He won't even use his hands when we go out for pizza.Jen Costanzo, Waterville, Maine
Posted March 29, 2010 | 03/29/10 02:37 PM ET
Dear BA Foodist,
I love going out to eat, but I'm puzzled by the odd practices that even some of the best restaurants seem to follow. No salt on the table is one of my biggest pet peeves. What are yours?
Floyd Partinson,...
Posted March 26, 2010 | 03/26/10 02:55 PM ET
Dear BA Foodist,
I like to order a restaurant's daily specials with the obvious assumption that the ingredients in those dishes are the freshest. But it occurs to me that the kitchen may just be trying to move old product. Which is true?
...Posted March 22, 2010 | 03/22/10 05:01 PM ET
In this year's version of farm-to-table eating, restaurants in big cities are literally raising their roofs, harvesting everything from herbs and chiles to tomatoes and beans. Here are our favorites in extreme locavore dining.
Photograph by Misty Keasler
Oliverio
Beverly...
Posted March 15, 2010 | 03/15/10 10:27 AM ET
Dear BA Foodist:
Isn't it time for restaurants to step in and ask diners to cool it with the mid-meal photography? I know everyone loves playing foodie photog for their blogs and Twitter accounts, but at some point, isn't enough enough?
Sarah Rayer,...
Posted March 12, 2010 | 03/12/10 04:14 PM ET
Barring a breaking news story, I'll be a guest on NBC's Weekend Today this Sunday and I'm bringing donuts. Flavors from both Portland, Oregon's Voodoo Doughnut (known for their bacon ones) and Doughnut Plant in New York (think artisanal) will be part...
Posted March 10, 2010 | 03/10/10 11:16 AM ET
America is experiencing a rye renaissance, with new and classic brands of the less sweet and spicier cousin to bourbon now de rigueur at better bars and liquor stores across the country. We blind-tasted 16 different bottles of rye with help from star...
Posted March 1, 2010 | 03/01/10 03:47 PM ET
Dear Bon Appétit Foodist,
I often hear chefs on cooking shows and reality shows talking about a person's palate. "So-and-so has an exquisite palate," they say. What exactly does that mean, and can I train my own palate?
Kathy Byrom, Homewood, Alabama
Dear Kathy,
When it comes to professional chefs,...
Posted February 26, 2010 | 02/26/10 02:20 PM ET
Every culture has fried dough--German Berliners, Italian zeppole, French beignets, and Indian balushahi--but none can top the gut-busting pleasure of the American donut. It's the latest iconic food to undergo a renaissance; here are our picks for the best classic and newfangled donut...
Posted February 24, 2010 | 02/24/10 11:59 AM ET
Dear BA Foodist,
I've officially got the winter cooking blues. I'm so sick of cooking potatoes and brussels sprouts. Any vegetable suggestions to tide me over until asparagus season?
Sally Degage, Princeton, New Jersey
Dear Sally,
Because of ingredient availability, cooking in winter...
Posted February 22, 2010 | 02/22/10 03:41 PM ET
Dear BA Foodist,
I've officially got the winter cooking blues. I'm so sick of cooking potatoes and Brussels sprouts. Any vegetable suggestions to tide me over until asparagus season?
Sally Degage, Princeton, New Jersey
Dear Sally,
Because of ingredient availability, cooking in winter...
Posted February 19, 2010 | 02/19/10 11:59 AM ET
Dear BA Foodist,
I've officially got the winter cooking blues. I'm so sick of cooking potatoes and Brussels sprouts. Any vegetable suggestions to tide me over until asparagus season?
Sally Degage, Princeton, New Jersey
Dear Sally,
Because of ingredient availability, cooking in winter...
Posted February 18, 2010 | 02/18/10 02:33 PM ET
Dear BA Foodist,
I've officially got the winter cooking blues. I'm so sick of cooking potatoes and brussels sprouts. Any vegetable suggestions to tide me over until asparagus season?
Sally Degage, Princeton, New Jersey
Dear Sally,
Because of ingredient availability, cooking in winter can be more challenging than in spring...
Posted February 17, 2010 | 02/17/10 03:11 PM ET
Dear BA Foodist,
I've officially got the winter cooking blues. I'm so sick of cooking potatoes and brussels sprouts. Any vegetable suggestions to tide me over until asparagus season?
Sally Degage, Princeton, New Jersey
Dear Sally,
Because of ingredient availability, cooking in winter...
Posted February 12, 2010 | 02/12/10 10:25 AM ET
Valentine's Day (aka Black Sunday) is just three days away, and if you haven't made a restaurant reservation yet, well, it's time to think about cooking at home (or perhaps visiting a White Castle near you). But don't feel left...
Posted January 28, 2010 | 01/28/10 04:57 PM ET
Michael Ruhlman--cookbook author, blogger, and Cleveland cheerleader extraordinaire--once made me promise I'd never, under any circumstances, use canned or boxed chicken stock again. He claimed water was just as good a substitute, if not better. Why? He blogged all about it here. Basically, he thinks canned...
Posted January 25, 2010 | 01/25/10 02:39 PM ET
Liven up your winter with a quick trip to these spots that have stellar food, a warm welcome, and a certain off-the-beaten-path appeal.
Cabane à Sucre au Pied de Cochon
Saint-Benoît de Mirabel, Québec
29 miles from Montréal
Martin...
Posted February 5, 2011 | 02/05/11 01:04 PM ET