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  • +4

    Devilishly Good: Q&A with Gordon Ramsay

    Devilishly Good: Q&A with Gordon Ramsay
    With his feverish pace and feisty personality, chef/entrepreneur Gordon Ramsay is one of a kind. The first Scot to earn a Michelin star, he now has more of those stars than anyone in the world except Joel Robuchon and Alain Ducasse. An outstanding businessman, Ramsay owns the new Gordon Ramsay at the London West Hollywood plus a collection of well-received restaurants ...
    Rated: +4
  • +7

    Dippin' Dots Does Coffee Dots

    Dippin' Dots Does Coffee Dots
    The guy who reinvented ice cream is desperately trying to reinvent his company — before it melts. More than two decades ago, microbiologist Curt Jones devised a way to flash-freeze ice cream into colorful pellets about the size of BB's. Now in a tough economy, the outside-the-box company he founded, Dippin' Dots, is searching for a new concoction to take it ...
    Rated: +7
  • +9

    Greg Grossman: Celebrity Chef is Just 13

     Greg Grossman: Celebrity Chef is Just 13
    You know your star is rising when your publicist follows you around a busy convention hall lugging your nitrous oxide tank, and it has nothing to do with your health. Indeed, Greg Grossman is healthy, as he should be: He is 13, with thick wavy hair and long dark eyelashes that would make a Jonas brother jealous. He wears sneakers, and ...
    Rated: +9
  • +6

    You Are What You Eat: Inside America's Refrigerators

    From Photographer Mark Menjivar's latest series: You Are What You Eat. Carpenter/Photographer San Antonio, TX, 3-Person Household, 12-Point Buck, 2008 Photos © Mark Menjivar. He can be found at markmenjivar.com and 20×200.com Next Fridge→ [photo:15762] Featured Author: DivineCaroline DivineCaroline is a place where chefs like you can connect, share and discover new recipes, and be entertained. It’s a place for ...
    Rated: +6
  • +7

    Molecular Gastronomy 101: Chocolate Mayo

    Molecular Gastronomy 101: Chocolate Mayo
    There are a few books I would like to finish: A Romance of Many Dimensions by Edwin A. Abbott, The Science and Lore of the Kitchen by Harold McGee, Molecular Gastronomy by Herve This, and A Confederacy of Dunces by John Kennedy Toole. One of them is about the exploration of spatial dimensions — including a very sexist and fascist portrayal ...
    Rated: +7
  • +4

    For Your Next Vacation, Work the Harvest!

    For Your Next Vacation, Work the Harvest!
    Exotic work vacations and leisurely cultural stays in foreign countries may seem like a concept from another time these days, but there are still a select few countries which offer just such an escape from troubled times. For as little as the cost of a plane ticket you could be in harvesting grapes in Bordeaux, France or chillin in the cellar ...
    Rated: +4
  • +3

    Home Brew Hobbyists Toast Imminent Change in Utah Liquor Laws

    Home Brew Hobbyists Toast Imminent Change in Utah Liquor Laws
    Doug Wawarzynski, a second-year law student at the University of Utah, could see that his future career and his beer-brewing hobby would come to a head one day. The Utah State Bar asks applicants if they have ever violated the law. But making beer or wine in the basement without a license is illegal in Utah. "I knew I'd be ...
    Rated: +3
  • +4

    Victory Gardens vs. The Cheeto Tree

    Victory Gardens vs. The Cheeto Tree
    Do you remember eating Cheetos when you were a kid and thinking they grew on Cheeto trees? You might not, but I do; admittedly, I was a particularly imaginative kid. There were apple trees, orange trees, and money trees; why not Cheeto trees? Now in my mid-twenties, I have thankfully learned that Cheetos not only DON’T grow on trees, but they ...
    Rated: +4
  • +3

    Cooks Embrace Eco-Friendly, Healthful Species

    Cooks Embrace Eco-Friendly, Healthful Species
    Sardines, herrings and anchovies are very much "in season" for chefs across the country looking to make a savory and sustainable statement with fish. These species were long ignored or scorned because they were: 1. small; 2. oily and thus assertively flavored; 3. were usually sold packed in yucky cans or bottles. Today, chefs love that small fish come with equally ...
    Rated: +3
  • +7

    Andrew Bell: Connecting Sommeliers

    Andrew Bell: Connecting Sommeliers
    Spring is time for growth in the wine industry, not only in the vineyards but also in the city. Wine buyers flock to open convention spaces filled with rows of wide-eyed wine makers, sales people, and distributors pouring tastes of new vintages of wine. This is the season for making new friends and connecting with important people in the wine industry. ...
    Rated: +7
  • +3

    David Hall: Life after MasterChef

    David Hall: Life after MasterChef
    "Whoever wins, it'll change their life. Cooking doesn't get tougher than this." I love MasterChef. I love the format, the food, failures, successes and over the top banter of the John Torode-Greg Wallace partnership. I believe and admire the fact that the contestants genuinely throw in perfectly good-paying jobs to chase a dream and champion good food. I also believe that ...
    Rated: +3
  • -1

    In Defense of Fancy Water

    In Defense of Fancy Water
    Jesus impressed his disciples by turning water into wine. Water sommelier Michael Mascha thinks water is miraculous enough. Supermarket shelves are stacked floor to ceiling with bottles of water, most of which comes from a tap, just like the one you have at your kitchen sink. So why are we paying for it? Because, at least according to Michael Mascha, the ...
    Rated: -1
  • +5

    Eat the Yucky Stuff

    Eat the Yucky Stuff
    As a child, Kristine Hinrichs of Milwaukee routinely choked down boiled cabbage so she would be allowed to leave the dinner table. It wasn't until Hinrichs grew up and left home that she made a startling discovery: Cabbage was nutritious - and could be delicious. It's not easy giving certain foods a second chance. But if you're looking to add some ...
    Rated: +5
  • +1

    From Nose to Tail or How to Butcher a Pig

    From Nose to Tail or How to Butcher a Pig
    From Nose to Tail was the title of the seminar here at the Sante Restaurant Symposium 2009 in Lake George, NY. Chef Jamie Bissonnette of Toro and the soon to open Copa in Boston, MA was on hand to demonstrate not only the butchering of a pig but also the unique ways to use the whole hog. With the popularity of ...
    Rated: +1
  • +1

    Steer + Buffalo=Beefalo

    Steer + Buffalo=Beefalo
    To the Native Americans of yesterday, the Buffalo (American Bison) was so much more than just food. They were a way of life. No animal has ever had such an impact on the lives of so many than that of the American Bison (Buffalo). To the Lakota, Cheyenne, Sioux, Cherokee and many other Indian Nations of our Great Plains Region, and ...
    Rated: +1
  • +3

    Barber Grows into a Farm-to-Table Darling

    Barber Grows into a Farm-to-Table Darling
    NEW YORK - Dan Barber emerges one recent afternoon from the Union Square Greenmarket with a spring bounty: asparagus, purple kohlrabi, ramps, fiddlehead ferns and dandelion greens. They're luscious, fresher-than-fresh and Barber can't wait to get them into the kitchen. When he does, what will he do with them? The answer is pure Dan Barber. "Not a lot," he says with ...
    Rated: +3
  • +2

    Sweet Success: Cake Queen Edda Martinez Expands Her Domain

    Sweet Success: Cake Queen Edda Martinez Expands Her Domain
    When the cakes at the neighborhood dulceria wouldn't do, Edda Martinez decided to bake her own for family celebrations. For a son's autumn birthday, she whipped up a pumpkin cake. For the holidays, she created Christmas trees. Relatives and friends loved them so much that she began taking cake decorating classes "wherever they were offered" (including one she was later recruited ...
    Rated: +2
  • +2

    Celebrating Citrus

    Delicious Winter Citrus! (photo by T.M.) Citrus season brings a necessary and amazing wallop of pizazz to these bleak winter days. It's like a burst of fresh air, with a hint of zest. I love going into my local grocery store and seeing the absolute abundance of all these different types of citrus: a true feast for the eyes! I ...
    Rated: +2
  • +4

    North Korea Plans to Open More Fast Food Restaurants

    North Korea Plans to Open More Fast Food Restaurants
    SEOUL, South Korea - North Korea's first fast-food restaurant has quickly become popular among local residents and foreigners and plans to open branches in the future, a restaurant manager said Thursday. North Korea opened the Samtaesong restaurant in its capital, Pyongyang, last month. It is the isolated communist nation's first fast-food restaurant and offers hamburgers, french fries, waffles and draft beer. ...
    Rated: +4
  • +7

    How to Turn a Vacant Lot Into a Pizza Parlor

    How to Turn a Vacant Lot Into a Pizza Parlor
    How many parties have you walked into only to find the living room empty and a crowded kitchen, everyone huddled near the stove or around the table? Maybe it’s the smell of food. Maybe it’s the warmth of the stove. Maybe it’s our ancestral heritage. Kitchens are the hearts of our homes, so why not for the whole neighborhood? “Community ovens ...
    Rated: +7