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  • +3

    Gordon Ramsay Faces His Biggest Crisis

    Gordon Ramsay Faces His Biggest Crisis
    GORDON RAMSAY has an identity crisis. The star of Fox's "Hell's Kitchen," now in its sixth season, is the best-known chef in the world, but his cooking empire, which includes 25 restaurants and two additional television series ("Kitchen Nightmares"; "The F Word"), has been under siege. Ramsay sold his Los Angeles restaurant, Gordon Ramsay at the London West Hollywood, to the ...
    Rated: +3
  • +2

    Moulard Duck, a Unique Specialty in French Region

    Moulard Duck, a Unique Specialty in French Region
    I recently had the pleasure of visiting the Aquitaine region in the southwestern part of France. It's a unique and beautiful place that oozes a rich and fierce history. There are 12th- and 13th- century castles that dot the banks of the Dordogne River and quaint villages and "bastides" (walled towns) that boast incredible outdoor markets brimming with local culinary specialties ...
    Rated: +2
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    Of Oyster Omelets and Fried Noodles

      Of Oyster Omelets and Fried Noodles
    Taiwanese cuisine grew out of poverty. Though Taipei is a metropolis now, where the visitor can command any pleasure, it wasn’t always so. And large swaths of the island continue today in a state that most Americans would consider “underdeveloped.” There are many reasons for Taiwan’s poverty, chief among them, perhaps, is the island’s uncertain status as a colonial possession. Since ...
    Rated: +2
  • +5

    Dubai's First Gourmet Food Market Opens at Oasis Centre

    Dubai's First Gourmet Food Market Opens at Oasis Centre
    The Hospitality Division of Landmark Group has launched a novel retail F&B concept, Gourmet Station - a venture designed to celebrate the spirit of traditional food markets and to offer a wide range of gourmet products catering to the contemporary shopper and chef alike. The first Gourmet Station store spanning 6,500 sq.ft. is now open on Level 3 of the new ...
    Rated: +5
  • +1

    Rick Bayless, Under Fire

    Rick Bayless, Under Fire
    Rick Bayless moves without a word from the kitchen of his new restaurant to the counter. He stands before a torta resting in a shallow pool of tomato broth. He leans in, grabs the two halves of the sandwich that has been placed standing on end, and presses on the thick pieces of bread, pushing the carnitas and black beans and ...
    Rated: +1
  • +3

    Fried Chicken Goes Upscale

    Fried Chicken Goes Upscale
    Fried chicken is a dish eaten in shame. Some nights when the urge arises, I rush to the neighborhood Kentucky-style chicken emporium in a hooded sweatshirt and tinted sunglasses, find the farthest table from the entrance and begin desecrating the contents of a bucket. Is this because there's no civilized way of eating fried chicken? Part of the appeal is its ...
    Rated: +3
  • +3

    My Big Fat Greek Wedding Meatball Soup

    My Big Fat Greek Wedding Meatball Soup
    Even though it's summer, I still like to turn my stove on. Here in San Francisco, we still have dewy mornings. We still have bodies of fog that hang low and settle in like hoods at night time. Even when it's summer, I rarely smell heat in the air; rather I smell cool spring rain. I am okay with turning on ...
    Rated: +3
  • +4

    The Ethical Chef?

    The Ethical Chef?
    What is a chef’s responsibility to their community and sustainability? When John Besh, chef of August, fed his city with rice and beans after Hurricane Katrina, he didn’t have to. He didn’t have to be the first to open after Katrina or rebuild other restaurants in his neighborhood. Judy Rodgers, executive chef and co-owner of Zuni Café, and Alice Waters, founder ...
    Rated: +4
  • +5

    Nasty Habits of Food Network Celebrities

    Nasty Habits of Food Network Celebrities
    This article was originally published in the Huffington Post on April 15, 2009. Put away your tin foil, Giada de Laurentiis enthusiasts; lay down your many meats, Guy Ferari fans; and please, Sandra Lee watchers, resist buying all of the pre-packaged ingredients you can easily make on your own. Food Network viewers be warned: your favorite celebrity chef is encouraging wasteful, ...
    Rated: +5
  • +4

    The Meatball Phanton Travels the New York City to Decide Best Meatball Contest

    The Meatball Phanton Travels the New York City to Decide Best Meatball Contest
    The Meatball Phantom chucks another empty marinara-stained plastic container in the back of his car. This particular container is from Lorimer Gourmet Market in Williamsburg, Brooklyn, the sixth of seven stealth tastings the Phantom will make today, and one of the stronger contenders so far, he confides. The Meatball Phantom is assigned the arduous task of tasting meatballs across the five ...
    Rated: +4
  • +1

    Hospital Food Service Executive Wins Award

    Hospital Food Service Executive Wins Award
    Premier healthcare alliance has announced Erick Neuharth, executive chef at St. Helena Hospital in St. Helena, Calif., has been named the winner of Premier's 2009 Culinary Creations Award. Neuharth was selected by more than 300 of his peers at Premier's annual Foodservice Forum, held in conjunction with its 2009 Annual Breakthroughs Conference and Exhibition, which drew more than 2,000 healthcare systems ...
    Rated: +1
  • +5

    The Favorite Series #1: Lacie Davis

    Tricia Martin | Eating is Art [widget:tricia_martin_articles_2] This is the first in a series of articles by Tricia Martin about her "Favorite Dinners" that Chef's Blade will be featuring. At Chef's Blade, we believe that Tricia's creative and holistic approach will be a useful examples for all our culinary audiences. [photo:7014] The Favorite is a series of meals I am doing ...
    Rated: +5
  • +3

    Beyond Bacon: Where Did Brunch Get Its Start?

    Beyond Bacon: Where Did Brunch Get Its Start?
    I lived in New York City for ten years, and I can safely say that it’s a city crazy about brunch. On weekend days, especially Sundays, people all over town go out for eggs, pancakes, and sandwiches. People who normally would never wait for a table at a restaurant shiver in the cold for an hour at the most happening spots. ...
    Rated: +3
  • +1

    Challenges Ahead for Global Hospitality Industry

    Challenges Ahead for Global Hospitality Industry
    Global hotel markets are expected to continue to feel pressure from contracting economies and reduced leisure and business travel across much of the world in 2009. However, despite declines across most major regions of the world in 2008, operating performance in the global hotel industry remained profitable as hoteliers focused on controlling costs and preserving the bottom line, according to a ...
    Rated: +1
  • +4

    The Four Seasons, The 'Power Lunch' Mecca, Turns 50

    The Four Seasons, The 'Power Lunch' Mecca, Turns 50
    The Four Seasons: 'Power Lunch' Mecca Turns 50 By VERENA DOBNIK Associated Press Writer NEW YORK-The Dalai Lama. Madonna. Bill Clinton. Mary J. Blige. And a 13-year-old celebrating his bar mitzvah, complete with scantily clad dancers his father hired to usher the teen into manhood. They all were recent guests at The Four Seasons restaurant, the storied dining room that practically ...
    Rated: +4
  • +4

    The Favorite Series #3: Lalena Dolby

    Tricia Martin | Eating is Art [widget:tricia_martin_articles_2] This is the third in a series of articles by Tricia Martin about her "Favorite Dinners" that Chef's Blade will be featuring. At Chef's Blade, we believe that Tricia's creative and holistic approach will be a useful examples for all our culinary audiences. "The Favorite" is a series of meals Tricia is doing with ...
    Rated: +4
  • +2

    Goat Meat: The New Beef?

    Goat Meat: The New Beef?
    Q. Is goat meat a healthier choice than other meats? A. Goat meat, long popular in the Caribbean and parts of Latin America and Asia, was named by Time magazine as one of the Top 10 Food Trends of 2008. It is lean meat, with saturated fat content comparable to that of skinless roast chicken. However, its composition classifies it as ...
    Rated: +2
  • +2

    Does Free Food Taste Better?

    Does Free Food Taste Better?
    A curious sight outside Tribune Tower: A line of office workers and tourists stretched from Illinois Avenue to Pioneer Court, a football field in length. The reason? A pizza company is launching a new line of flat-bread pies and offering free slices to passersby. It's a physiological function of humans: When food is free, logic is discarded like a Vienna sausageless ...
    Rated: +2
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    Sea Salt Adds Trendy Touch to Tradition

    Sea Salt Adds Trendy Touch to Tradition
    Lorena Urena cuts a shiny slab of caramel into squares with a rolling pin of knives at Burke Candy in Milwaukee's Riverwest neighborhood. The sheen is a testament to the high milk-solid content of the mouthwatering, soft caramel that, minutes before, resembled molten lava bubbling in a kettle. Urena will dip each cooled caramel into tempered dark chocolate, then sprinkle it ...
    Rated: +2
  • +2

    Best Meatloaf

    Best Meatloaf
    Experts Share the Steps for Making the Classic Meatloaf This is a tale of two mothers' meatloaves. One meatloaf was born on a chicken bone of an island 30 miles off the coast of Massachusetts, its recipe cobbled by Canadian expats. The origin of the other remains locked in the brain of an elderly woman in Toledo, Ohio. Both meatloaves, however, ...
    Rated: +2