As a food writer you're occasionally asked to pass your theoretically professional judgment on all manner of foods/restaurants/chefs/drinks. Probably the most bizarre thing I've ever been asked to judge is....wait for it....water. Which sounds nuts, but believe it or not there is a whole industry dedicated to dissecting the nuances...

Most of us don't have the tenacity -- or even the desire -- to cook through Julia Child's "Mastering the Art of French Cooking, Vol. I" in 365 days -- or at all.

But of course, the publishing industry has anticipated the latent need-to-feed that's likely to surface in...

Yeah. You heard it right. Jean-Georges Vongerichten is the latest celebrity chef to join the Capital City's meat fest, opening earlier this month in the new W Hotel. Unfortunately, the cow (meaning the steaks, not the chef) hasn't been getting such good reviews - the Post's Tom Sietsema was underwhelmed....

The culinary world will award its Oscars tonight and who wins -- or doesn't -- will tell us whether America's food establishment is ready to elevate the Melting Pot to soufflé status.

As in other years, the 2009 James Beard Award nominees include an impressive showing of chefs doing...

While I peeled carrots, my husband flopped down in our kitchen's big red chair and we started making a will. For our embryos.

It was the night before our first IVF treatment -- that's in vitro fertilization for the uninitiated -- and we were answering questions that people who conceive...