On November 11th, 2013 New York Magazine is having their annual New York Taste event, which highlights 40 of the best chefs in the city. Awesome savory will be here, but -- let's face it -- I'm here for dessert.
We don't often look at the outside influences of what goes on in a particular place, which inevitably seeps into the food on the plate. We don't think about the landscape, the people, the environment enough.
Charlie Trotter was the consummate chef. As a role model, mentor and great friend to so many of us chefs around the world, he will never be replaced. And for those of us lucky enough to eat at his tables, let's forever consider ourselves grateful.
Find. Eat. Drink takes you where the locals eat and drink by passing along ten recommendations from Charleston chefs and bartenders.
People are downright fascinated when I tell them I'm about to marry a chef. Celebrity chef culture is so pervasive in this country; chefs are today's new rock stars, wielding Japanese knives instead of electric guitars. It all looks so fun and glamorous. Right?
Our generation's ability to produce better food that is accessible, affordable, just and fair will determine our footprint and legacy more so than our ability to teach every child how to solve a quadratic equation. We shouldn't have to choose, but we may have to.
With over 25,000 restaurants and bars in New York City, it isn't easy to navigate the dining landscape in the city that never sleeps. We asked the industry pros where they go. Here are restaurants and bars that chefs, bartenders and sommeliers recommend visiting.
Cook It Raw comes to the U.S. for the first time. See why it landed in Charleston.
Chef Bobbie Lloyd is President, Operating Partner, and Chief Baking Officer of Magnolia Bakery, which has expanded by leaps and bounds in recent years...
We caught up with some of food's biggest stars on the red carpe at the New York Wine and Food Festival. Here's what they had to say.
For those curious about new directions in the culinary world, this weekend offered views that would titillate the taste buds of any gourmet.
Chefs are in a unique position to play an important role in improving the food system because we have a lot of consumer trust. Our agenda is to feed people delicious food and make them happy. What's not to trust in that?
Most of the chefs working at the restaurants we frequent don't particularly have a passion for what they are preparing on a regular basis. They love to cook and love throwing on the whites. But if you want to see a chef's passion, show up for a staff family meal.
Did you know that pastrami comes from only about a five-pound cut of an entire cow? It's time to think about where meat comes from. It's time to decrease waste. It's time that all of us, not just chefs, make those tough food choices everyday.
In a discussion with New York Times food writer Melissa Clark at the New York Wine and Food Festival this weekend, David Bouley talked about his philosophy and practice of slow cooking vegetables as method of "cooking for longevity."
With our vision firmly planted on what's next, are we losing sight of what's right around us? Will our memories be weaker, less pronounced and less invigorating if our connection with our present experience is distracted and detached?
Why everyone should know what it's like to work in a commercial kitchen.