Competitive food shows strip cooking of its best parts.
Most people know Tom Colicchio as the chef and owner of Craft restaurants or as the tough but lovable judge on Top Chef.
Who's going to hold your hand through yet another burnt batch of crepes and tell you to keep at it until you get 'em right?
I'm no professional foodie, but I've been struck by the current "bro" culture of elite cooking, the intense fraternity of it all. Where are the women in white?
Back in 2005 when the producers of Top Chef came calling, Tom Colicchio turned them down, three times.
There's a graveyard in my basement. The lower level of my house is the final resting place for dead and discarded kitchen appliances: those innovative, time-saving, cunning devices you buy in a flurry of anticipation and eagerness, convinced they'll transform you into a domestic goddess.
Fried rice has become a staple for ordering in.
Bone marrow has grown in popularity at restaurants across the country.
Chef Terhune isn't from Chicago and I wondered how she felt about being in one of the most culinary cities in the world.
When did bartending become a spectator sport? And how? And for heaven's sake, why?
What makes a good pairing?
Cooking in front of an audience is like putting yourself in a pressure cooker. Master Chef on FOX is gearing up for is fifth season with open-call auditions for contestants.
Mark Bittman published a famous blog hit piece on this book in which Jennifer Mascia accused Gwyneth Paltrow of pushing "quack science" with her elimination diet approach and questioned her use of high-end ingredients too expensive for the average family.
George Bernard Shaw once said "There is no sincerer love than the love of food," and certainly Chef Govind Armstrong would wholeheartedly agree.
Le Bernardin's master chef on kitchen-design lessons home cooks can take from a professional one.
Pack your knives and go... look at how brutal the restaurant business can be!