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  • +25

    How To Make a Chef

    How To Make a Chef
    Combine equal parts ambition, food knowledge and passion; gently fold in an aesthetic eye and strong arms. Bake in the oven, no peaking, and watch the chef rise. Lightly sprinkle a little ego for garnish and your chef is complete. Serve and enjoy while hot. Now, if I can only follow my own recipe. I have ambition, food knowledge and a ...
    Rated: +25
  • +15

    Changing the World, One Tamale at a Time

    Changing the World, One Tamale at a Time
    In a quiet corner of San Francisco’s Mission District a social movement of sorts is carried out on a daily basis through the mixing of eggs, butter, flour and a healthy dose of philanthropy. Now in its third year, "La Cocina":http://www.lacocinasf.org is a small food business incubator focused on providing space and assistance to women who are considered low-income entrepreneurs. Funded ...
    Rated: +15
  • +18

    Q&A: The Makings of a Restaurateur

    Q&A: The Makings of a Restaurateur
    This is the first in a weekly series of Q&A's with George Majdalani. *Chef's Blade:* How long have you been in the restaurant industry and what brought you to it? *George Majdalani:* I started working 1986 as a Room Service server at The Crescent Court Hotel (Dallas, Tex.). I was in college and looking for a part time job. *CB:* Tell ...
    Rated: +18
  • +1

    Ready, Set ... Grill!

    Ready, Set ... Grill!
    The weather may be cooling but don't give up on autumn's final s'mores, as few dishes are more satisfying than those cooked in the great outdoors. Make sure to be prepared for gourmet grilling with a few key tools to keep everything sizzling. We made our list of must-haves, and asked a couple of experts to chime in on their favorite ...
    Rated: +1
  • +3

    The Healthy Skeptic: Debunking Myths

    The Healthy Skeptic: Debunking Myths
    For dark chocolate lovers, the medical study findings couldn't have been more delicious: Their guilty pleasure can ward off heart disease. But if it sounds too sweet to be true, it is. The logic doesn't just melt in your mouth: It melts under the skeptical eye of Robert Davis, author of the new book "The Healthy Skeptic." "The truth is that ...
    Rated: +3
  • +1

    The 45th Parallel: A World of Change in Winemaking

    The 45th Parallel: A World of Change in Winemaking
    Wine drinkers are thirsty. Whether it's an $8 glass of 2006 Brooks Riesling from Oregon raised in a toast at a wine bar in Chicago, a $15 bottle of French rosé named the "Pink Criquet" and tossed back on a Californian porch, or a $2,125 bottle of Gaja's 1978 Italian Barbaresco, sipped respectfully at one of New York City's prime tables, ...
    Rated: +1
  • +2

    High-end Restaurants on a Tightrope of Economic Uncertainty

    High-end Restaurants on a Tightrope of Economic Uncertainty
    People always have to eat, but do they have to dine out? That's the question some of the nation's top chefs are facing after the last few weeks of grim economic news. Most say that though the economic trickle-down is hurting business, so far it's been more of a hard rain than a tsunami. Still, you can expect to see more ...
    Rated: +2
  • +2

    Political Food for Thought

    Political Food for Thought
    "Food is our common ground, a universal experience," wrote James Beard, but with all the political posturing and finger-pointing these final weeks on the campaign trail, it's difficult to imagine the presidential hopefuls and their running mates agreeing even on something as bipartisan as a tub of popcorn. Still, the American dinner table is a powerful metaphor for the national electoral ...
    Rated: +2
  • +3

    Buckwheat flour in baking & cooking

    Buckwheat flour in baking & cooking
    Buckwheat may seem like an old familiar in savory Breton crepes or in earthy, nutty Japanese soba noodles, but it's also a uniquely versatile ingredient that can be baked into biscuits, rolled into Italian pasta and embraced in other ways that might surprise even, say, a veteran cookie baker. Cookies become crumblier, pancakes have a richer crumb, pasta remains firmer, and ...
    Rated: +3
  • +1

    Beer of the Month: Rogue Hazelnut Brown Nectar

    Beer of the Month: Rogue Hazelnut Brown Nectar
    When the weather cools down, malty brown ales really come into their own, and malt is mostly what this one is about. For the interest of beer geeks, the label lists all the ingredients, and they include eight varieties of malt and just two of hops. That proportion gives a pretty good picture of flavor - just enough hops to cut ...
    Rated: +1
  • +1

    Day of the Dead is a Spirited Affair

    Day of the Dead is a Spirited Affair
    A mug of warm champurrado, a soul-satisfying chocolate drink thickened with masa. Tamales like cornhusk offerings, wrapped gifts for the hungry guests. Sugar-dusted loaves of pan de muerto, the bread decorated with "bones" formed of dough. A plate of turkey smothered in a spicy black mole, as dense and dark and mysterious as the coming night. On the altars and dinner ...
    Rated: +1
  • +2

    The Name Game: Restaurant Puns

    The Name Game: Restaurant Puns
    In Lynn Westney's paper "Dew Drop Inn and Lettuce Entertain You: Onomastic Sobriquets in the Food and Beverage Industry," she collected more than 200 punning restaurant names, everything from Grill from Ipanema to Lawrence of Oregano. She says Chicago-area folks demonstrate the most creativity, as evidenced by their dominance of the hot dog category, with spots such as Franks for the ...
    Rated: +2
  • +37

    From Car Crash, To Wine Connoisseurship

    From Car Crash, To Wine Connoisseurship
    Where most wine lovers cite a particular taste or sip as having sparked their interest in the subject, mine truly began with an absence of sensation. At age twenty, after returning home from a hospital where I’d been treated for an auto-related concussion, I found I couldn’t taste the Chinese take-out my parents had bought to celebrate my recovery. Where once ...
    Rated: +37
  • +4

    Thoughts on Awful Wine Lists

    Thoughts on Awful Wine Lists
    The myth of wine, as it is sold in restaurants, is wedded to the myth of pairing. Any restaurant with an eye towards gastronomic quality asks us to believe that its wine list was carefully hand-selected to include wines that complement the restaurant’s unique cuisine, or at very least, its general concept. Such a list must be rigorously maintained, to ensure ...
    Rated: +4
  • +1

    Dummy's Guide to Ordering First Date Wine

    Dummy's Guide to Ordering First Date Wine
    First dates are very fragile affairs. They are about two individuals testing the waters to decide if they are compatible enough or if it is worthwhile spending your gunpowder in a relationship with the other person. On a first date you would probably have many things to worry about, but if I were you I would certainly make sure that ordering ...
    Rated: +1
  • +29

    Top Chefs on Opening Shop

    Top Chefs on Opening Shop
    So you want to open your own restaurant despite the bad economy? While it may be one of the most rewarding business ventures, it is also one of the riskiest. Conventional wisdom holds that nine out of 10 new restaurants fail during their first year of operation. Although that rate has been debunked, the fact is, opening a restaurant isn't always ...
    Rated: +29