For two days, many of the world's most famous chefs gathered in Copenhagen for the second edition of the MAD Symposium.
Photographing the creations of the world's best chefs is Thomas Schauer's deepest passion. "The food I photograph doesn't have to look perfect, it should look like -- it should be -- exactly what the chef created."
They say it's not easy being green. It's gotten easier lately, especially with so many great restaurants making efforts to operate sustainably. But these days it's more than just serving foods sourced from local, organic farms.
All seven billion people of us sit at the table together, not only this Thanksgiving, but also every day of the year. I think we can all do something to help feed them.
The "G9 of chefs," a group of famous chefs from around the world, recently converged in Lima, Peru to, among other things, write a letter to the chefs...
Last month Dan Barber took the stage at the Beth-El Zedeck synagogue in Indianapolis for over an hour of back-and-forth with Krista Tippett. The conve...
Associated Press: CAMBRIDGE, Mass. — Dan Barber's culinary skills have earned him a James Beard "Outstanding Chef" award. The food at his New Yo...
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Day Two of StarChefs International Chefs Congress had a high-energy buzz. Maybe it took everyone a whole day to get into the swing of things, but the...
The small plastic contraption is spring-loaded, and two little tabs with powder cocoa on them are at the catapult end, spaced roughly as far apart as a person's nostrils.
From Europe, Albert Adria of elBulli fame is making the trek to NYC, as is Tom Aikens of Tom Aikens Restaurant in London.
Joan Dye Gussow - the matriarch of the modern-day food movement; the educator and activist who transformed the discussion about nutrition and health f...
Access and experience is key. Not only to understand what a sustainable farm actually looks like but also to get to the bottom of some of the burning questions we face in our society today,
Come this fall, Harvard students will be able to study with some of the world's most acclaimed chefs. But they won't be perfecting the art of cookin...
Chef Dan Barber squares off with a dilemma facing many chefs today: how to keep fish on the menu.
"You can't delve into this issue without being invested in the political consequences of what we're encouraging our farmers to grow, what kind of policies are being written."
"I think the thing that you can count on -- this is the silver lining in this recession that we seem to be going in to -- is that I think people are going to start eating more vegetables"
Of course, farmers aren't the only ones affected. If you love eating flavorful organic field tomatoes, good luck -- they'll be as rare this summer as ...
A working farm and educational center, Stone Barns is perhaps the most lauded archetype for sustainable agriculture in the Northeast, and popular destination for eco-conscious foodies
