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The Blog
The proliferation of farm-to-table restaurants, farmers' markets and small food businesses, and the increased visibility of food policy issues in the media all speak to a sea change under way.
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.
Our weekly series At the Chef's Table examines how the giants of food got to where they are today. This week we share Part 2 of our interview with T...
The man who today is known for precision and perfectionism originally found these qualities in his first job dishwashing for his brother's restaurant.
When you talk to chefs about food, you're going to hear about family. Culinary school may be where they learned to cook for us, but at home is where they learned to eat.
A very good friend -- a force in the food world -- was watching television in the early evening hours of Monday, May 7th when she saw Beyoncé, on the red carpet in front of a bevy of paparazzi, being interviewed.
I'm pushing 50 now and Mother Nature is about done with me. It's Father Time's turn and he is determined to make a man out of me.
Cooking has become an all-consuming lover and I can't separate from it now -- no matter how exhausted I'm beginning to feel.
Without a doubt there are good knives for modest money. New knife technology's taken knives no serious cook would touch years ago into the pro's class.
When the salesperson arrives, Lisa promptly asks if the dress comes in the size "women who eat." Horrified, I lead the way out the door.
I realize it's not my age that leaves me feeling uninspired; It's my attitude. At what point did the fear of failure, overwhelm the prospect of success?
The only thing that would make 40 palatable was a new challenge. My best friend, Lisa, opted for a young boyfriend, but my husband would never approve.
Some Bay Area organizations are transforming lives by putting food on the table in a meaningful way, creating professional food training programs for low-income people so they can earn a living in the food service industry.
Billions of bees have disappeared in the last decade and scientists have no idea why. As executive chef at the Four Seasons Atlanta, Robert Gerstenecker has launched an awareness campaign by setting up two beehives on the hotel's terrace.
Now that most of us have broken our resolutions it's time to check out Flex Donuts, which is located in the dining level of Grand Central Station. Besides running Flex Donuts, Zac Young is the pastry chef at both locations of Flex Mussels.
I mouthed "Yes, Chef" and went off into the freezer so I could have this conversation with myself: "He said bacon and he said cake, he said bacon cake. What the hell is he thinking! Whoever heard of a bacon cake?"
Pretending that food doesn't matter to health is at best denial, at worst a serious delusion. We should not mortgage health to pay for culinary delight, any more than we should give up culinary pleasure to purchase health. We can love food that loves us back.
