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Jeffrey Steingarten

PHOTO: Probably The Best Chef Tattoos We've Ever Seen

Posted 07.11.2012 | Home

If profiles of Sean Brock in the New Yorker and the New York Times -- and on Charlie Rose -- weren't enough, Jeffrey Steingarten has now penned a feat...

The Sweet Side of StarChefs.com International Chefs Congress

Regina Varolli | Posted 12.26.2011 | Home
Regina Varolli

Pierre Hermé performed to a packed house, creating two desserts that showcased his creativity and his unique sense of flavor and texture combinations.

'If MSG Is So Bad For You, Why Doesn't Everyone In Asia Have A Headache?'

The Observer | Alex Renton | Posted 05.25.2011 | Home

What does chiefly animate Japanese soups and broths is an amino acid called glutamate. In the best ramen shops it's made naturally from boiling dried ...

Judgment, Innovation, and Albert Adria on Day 3 of the International Chefs Congress in NYC

Regina Varolli | Posted 05.25.2011 | Home
Regina Varolli

Day three of StarChefs.com's International Chefs Congress kicked off with the finalists of the International Pastry Competition battling it out on the...

Snorting Cocoa at the International Chefs Congress in NYC

Regina Varolli | Posted 05.25.2011 | Home
Regina Varolli

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.

The Man Who Ate Everything: What Jeffrey Steingarten Eats In A Week

Grub Street New York | Posted 05.25.2011 | Home

"I ingest, and then they pay me to write about it," explains Vogue food writer Jeffrey Steingarten. "I'm not doing an article for the November issue, ...

Who Will Succeed Ferran Adrià As World's Greatest Chef?

Barry Yourgrau | Posted 05.25.2011 | Style
Barry Yourgrau

Will it be Aduriz? Or the long-esteemed Catalan Roca brothers, with Spain's latest three stars? Or maybe U.K. visionary Heston Blumenthal?

The Food Lab: Is Good Pizza Really All About the Water?

Slice Pizza Blog | Posted by J. Kenji Lopez | Posted 05.25.2011 | New York

The idea is simple: minerals dissolved in water can help proteins in the flour bond together more tightly, forming a stronger gluten structure, the ne...