I think it was Michael Pollan who once said, "Drink liquor. Far too much. Mostly absinthe."
These days, we're all amateur food pornographers. But we thought the phone photos of a professional chef and consummate foodie like Mario Batali would be even yummier than those of us layfolk.
Get a taste of chef David Burke's everyday culinary encounters in his iPhone photos of food, from savory peanut brittle to watermelon-and-asparagus salad at David Burke Kitchen.
You may know Dale Talde as the lovable two-time cheftestant who didn't quite make it to the finish line on Bravo's Top Chef. But the ambitious Asian-fusion connoisseur is now making a local name for himself in Park Slope, Brooklyn.
Did you know September is Hunger Action Month? Here are a few options for you to consider if you're asking, "Where is there hunger and how can I help?"
Alice Waters, a founder of America's farm-to-table movement, gives us a peek into her daily culinary life, sharing shots of fresh fish from her trip to Morocco, colorful Indigo Rose tomatoes, and a Bastille Day display at Chez Panisse that looks entirely like a Renaissance-era painting.
So much hype about chefs and who's the most influential on social media, etc. It's all a distraction from who makes the best food. Isn't that what chefs are supposed to do?
When Curtis Stone, host of Bravo's Around the World in 80 Plates and Top Chef Masters, realized he wanted to be a chef, he left Australia and headed for Europe. After traveling around a few months, he landed in London at the doorstep of Marco Pierre White.
For those trying to eat healthfully or lose weight, dining with children can be a challenge -- even for top food pros. In the best-case scenario, however, having a child helps you eat better than you did before.
The city of Philadelphia has gotten a bad rap in recent history; it's a city associated with a high crime rate, a city left in the shadows of nearby N...
I recently spent some time with Guy Fieri at the Better Homes and Gardens Chill and Grill Festival to learn more about his foundation, Cooking with Kids.
This week we share Part Three of our interview with Thomas Keller, the chef and owner of The French Laundry and Per Se.
Chefs have an enormous power to make a difference, and they can do so without sacrificing flavor. If chefs ignore climate change, those oysters Thomas Keller and I both love will disappear from our warming oceans.
Sercarz's custom blends are his form of loving attention -- not just to a client's culinary tastes, but to her cravings and curiosity; her past, present and future; her off-the-cuff associations; her mundane routines and dreams.
You could be so cruel. Let's not even go into the winters, when the "lake effect" winds would have pissed off a penguin.