After I posted my top five restaurant service pet peeves, readers quickly chimed in with their own dining out dislikes. Many took issue with one of m...
If a restaurant, no matter how starchy the table linens, decides to carry a food traditionally eaten with your hands, then by all means use your hands.
Dear BA Foodist, I like to order a restaurant's daily specials with the obvious assumption that the ingredients in those dishes are the freshest. Bu...
In this year's version of farm-to-table eating, restaurants in big cities are literally raising their roofs, harvesting everything from herbs and chiles to tomatoes and beans. Here are our favorites in extreme locavore dining.
Dear BA Foodist: Isn't it time for restaurants to step in and ask diners to cool it with the mid-meal photography? I know everyone loves playing foo...
No culture can top the gut-busting pleasure of the American donut. It's the latest iconic food to undergo a renaissance; here are our picks for the best classic and newfangled donut purveyors across the country.
Dear BA Foodist, I've officially got the winter cooking blues. I'm so sick of cooking potatoes and Brussels sprouts. Any vegetable suggestions to ti...
There's a whole world of unsung winter vegetables that are increasingly available in supermarkets across America. Here's a recipe for celeriac soup.
Bottom line: If you love your partner, cook for them.
Just because it's on the menu at a famous chef's restaurant does not mean it's okay to eat.
