Josh Ozersky is not a timid man when it comes to food. The meat enthusiast has surely eaten a lot of mammals in his time. But even Ozersky has an Achi...
Time.com | Posted 02.29.2012
Let me tell you about my cast-iron pan. I bought it when I was at a Waldbaum’s in Jersey City, on a rainy night, for the cost of what then amounted ...
Time | Posted 02.01.2012
The first thing you need to know about Slavoj Zizek, the world’s most influential philosopher who is still alive, is that he is crazy. You can’t u...
TIME | Posted 01.04.2012
Foodies active in the Twitterverse were amused, one recent night, to find myself and Andrew Knowlton, the restaurant editor of Bon Appetit, separately...
Time.com | Posted 01.02.2012
I love Top Chef. I will watch it every Wednesday. The 29 cheftestants in the new season, if they’re like the ones in every other season, will be div...
Posted 12.05.2011
In his weekly food column for TIME, Josh Ozersky writes about "The Gastronomic Case Against Eating Baby Animals." The self-professed meat lover and fo...
TIME | Posted 11.21.2011
The sudden, but not unexpected, and not unhoped-for news hit New York City last week that Sam Sifton, the unpredictable critic for the New York Times,...
Nate Pollak | Posted 11.15.2011
Bay Area restaurants are not trying to re-invent the grilled-cheese wheel. Rather, they seek to create a new-age sandwich; embarking on culinary endeavors that make our mouths water and our hearts, for lack of a better term, melt.
The Huffington Post | Joe Satran | Posted 09.24.2011
Saturday morning, it looked like Meatopia would be hellish. With the heat index in Manhattan soaring into the triple digits, the prospect of massive m...
Posted 08.29.2011
Meatopia, the self-proclaimed "Woodstock of Edible Animals" is coming to Pier 5 in Brooklyn Bridge Park on July 23 at 5:30PM (you can buy tickets here...
TIME | By JOSH OZERSKY | Posted 08.15.2011
I just learned the word carnist. It means me. Giving special names to nearly universal attributes is a tactic used by people seeking to undercut the "...
Josh Ozersky | Posted 08.15.2011
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Josh Ozersky | Posted 08.02.2011
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Josh Ozersky | Posted 07.09.2011
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Posted 07.02.2011
Last week was Burger Week at Eater.com and "hamburgerologist" Josh Ozersky penned a three-part series on "The Story of the Hamburger." Part I: The ...
TIME | Posted 06.21.2011
There have been a lot of weird things for sale on Craigslist over the years. But a $3,000 dinner reservation? Admittedly, the rezzie is actually a Won...
Josh Ozersky | Posted 06.21.2011
I like Michael Lomonaco, of Porterhouse New York, a lot. Who doesn't? But when he told me we were doing surf and turf, I hesitated. I never liked the ...
Josh Ozersky | Posted 06.19.2011
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Josh Ozersky | Posted 03.30.2012
We all know Angelo Sosa from Top Chef, but before he went down that perilous path I had eaten, and appreciated, his food at Yumcha. So when he started...
Posted 06.20.2011
UPDATE: The New York Times explores ramps fever, both among chefs and consumers, and questions if the green is getting overharvested. “I think we’...
Josh Ozersky | Posted 06.13.2011
Well, strictly speaking, it's not a pork pie. But I like it better than any pork pie I ever ate. Ron Silver came up with a sausage, bacon, and more sa...
Josh Ozersky | Posted 06.11.2011
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Time | Posted 06.11.2011
Fungus that grows on rot might not, at first, seem the perfect image of our culinary ideals. And yet, if there is one food that can most perfectly sym...
Josh Ozersky | Posted 06.07.2011
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Josh Ozersky | Posted 06.04.2011
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Posted 04.05.2012