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The Pickle Guys

Marilinda Hodgdon | Posted 04.28.2012 | Food
Marilinda Hodgdon

If you like pickles you will really enjoy the fantastic assortment of hand made pickles from The Pickle Guys.

The Ramifications Of Giving A Burger Joint One Star

Andrew_Friedman | Posted 04.25.2012 | Food
Andrew_Friedman

A great many chefs have long been troubled and angered, by the star system. It's a square-peg-round-hole situation. Yet nationwide, newspapers continue to insist that their critics employ the star system as though nothing's changed the past few generations.

Time to Make the Donuts

Jordana Zizmor | Posted 04.09.2012 | Food
Jordana Zizmor

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.

On Food and Memory

Charlotte Safavi | Posted 03.28.2012 | Food
Charlotte Safavi

In addition to being a serious cookbook with more than 50 Polish recipes (from pierogi to poppy-seed cake) taken from Beata's grandmother's handwritten notes, Rose Petal Jam is also part memoir and part travelogue.

The Vodka Table

Rozanne Gold | Posted 03.20.2012 | Food
Rozanne Gold

For me, the most interesting thing about vodka is the food that it accompanies: Ergo, the history of the smorgasbord.

Eating And The Law In France: In The News

Jamie Schler | Posted 03.18.2012 | Food
Jamie Schler

Anyone who has paid attention to the news here in France during the past year has seen the articles and the investigative features on television exposing the shocking practice of restaurants all over the country.

Tastes of the Week

Rozanne Gold | Posted 03.10.2012 | Food
Rozanne Gold

What better way to welcome the tastes of a new year than at a Chinese banquet? Not in a restaurant, mind you, but in the comfort of someone's home.

What We'll be Eating in 2012

Rozanne Gold | Posted 03.04.2012 | Food
Rozanne Gold

For decades I have tracked trends, and created many of them. Some have lingered longer than most marriages, yet others still hover around or are merely a reflection of personal wishes. Some were so ahead of their time as to be forgotten or "invented" by someone else.

Lidia's Italy in America

Rozanne Gold | Posted 02.20.2012 | Food
Rozanne Gold

While you'd think there's nothing left to say about Italian-American food, nugget after nugget of good food and delectable ideas pop out of the recipes and stories lovingly told by Lidia and her daughter.

Food Fights: The Biggest Culinary Scandals Of 2011

Posted 12.16.2011 | Food

It's hard to say whether or not 2011 was any more tumultuous a year in food than any other. But if not, it's a testament to the volatility and drama i...

The Top 5 Healthy Food Stories Of 2011

EatingWell | Posted 02.14.2012 | Food
EatingWell

It's been a big year in food news. Here's a look, in no particular order, at five of the food trends of 2011, the stories that propelled them to the top and what you can learn from them.

Two Great Cooks, Two Great Cookbooks

Rozanne Gold | Posted 02.13.2012 | Food
Rozanne Gold

'Tis the season to give and receive... and if you're lucky, this year's best cookbooks will be part of the exchange. I recently was given a gift of Ellie Krieger's new book Comfort Food Fix and later that week bought for myself Melissa Clark's Cook This Now.

The Vetri Foundation for Children: A Vision for Healthy Eating and Healthy Living

Charles Howard | Posted 02.11.2012 | Impact
Charles Howard

Chef Marc Vetri's vision of having every school cafeteria serving family style lunches may be some years away, but at least he has a vision. That vision is slowly coming to fruition, one family meal and one school at a time.

The Weekend Baker: A Holiday Gift Suggestion

Jamie Schler | Posted 08.31.2012 | Taste
Jamie Schler

As an avid reader as well as baker, cookbooks are a constant envie and the truly obvious gift for the person who spends so many hours of each day in the kitchen.

The World's Best Ham: It May Be $150/lb But It May Be Worth It

Rozanne Gold | Posted 02.08.2012 | Food
Rozanne Gold

More than 20 years ago, I had one of those taste epiphanies, the Proustian kind, where, embedded in your brain is a memory, an aroma, a texture and a story.

Sicilian Pistachio Chocolate Chunk Cookies

Marilinda Hodgdon | Posted 02.06.2012 | Food
Marilinda Hodgdon

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Food Lover's Guide to Wine

Rozanne Gold | Posted 01.29.2012 | Food
Rozanne Gold

In a frenzied and scholarly approach, the team scoured the country for the best sommeliers from coast to coast, where they gleaned insights and secrets from dozens of cellar zealots who cumulatively represent decades of training and experience.

A Gluten-Free Recipe For Brownies

Jamie Schler | Posted 08.31.2012 | Taste
Jamie Schler

My own biggest critics, my sons, couldn't eat these fast enough and I found them the most delicious pan of brownies I have ever made -- and I have certainly made my fare share!

If You Want to Gobble Your Turkey

Rozanne Gold | Posted 01.21.2012 | Food
Rozanne Gold

Today I offer several gifts for your Thanksgiving table. It is, after all, the one holiday that begs for you to be at the table -- not in the kitchen -- and so some stealth planning and creativity are required.

Tastes Of The Week

Rozanne Gold | Posted 01.16.2012 | Food
Rozanne Gold

This pumpkin soup has an air of the West Indies about it, with its earthy flavors of ginger, scotch bonnet, pepper, celery, thyme and sage (often found in "jerk" recipes.)

Fast Track: Cars and Food

Rozanne Gold | Posted 01.11.2012 | Food
Rozanne Gold

In my 35 years as a professional chef, I have come to know a lot about food. But I know nothing about cars and so was especially interested in the riveting juxtaposition of great chefs and great cars at a dinner celebrating the 125th anniversary of the automobile.

Tastes of the Week: Notes From Napa Valley

Rozanne Gold | Posted 01.07.2012 | Food
Rozanne Gold

The take-away from three days and nights at the Culinary Institute of America's food conference -- "World Casual: The Future of American Menus" -- comes the notion that the food of tomorrow will be a big mash-up of tastes and flavors all on one plate.

Chopra and Vongerichten Talk Food

Rozanne Gold | Posted 01.04.2012 | Food
Rozanne Gold

The other night, there was an unorthodox kind of culinary happening. Deepak and Jean-Georges, two men famous enough that we're all on a first-name basis with them, created a four-star recipe for the launch of Vongerichten's newest book.

WATCH: Snail Farming Goldrush?

Posted 12.31.2011 | Small Business

There's gold in them thar...snails? There's a booming new business in Bulgaria; heliciculture, or snail farming the BBC reports. In a country cons...

Tastes of the Week

Rozanne Gold | Posted 12.31.2011 | Food
Rozanne Gold

While I really like eating at home best, there is nothing quite like sharing an excellent meal with a friend. At lunch, three hours seems to be the golden rule for maximum pleasure. Dinner is nothing short of four.