Eat

Robb Report Vices

Articles in Eat Section

Pizza is, quite simply, one of the most ubiquitous foods on the planet, and it can be found just about everywhere—its popularity is even surging in China. The largest chains are constantly attempting...
Dessert is a reversion, a time machine back to the nutrition-free decision making of childhood, when sugar and joy were vitamins enough. Sure, cleaning your plate isn’t as much of a chore as it used...
No U.S. sport embraces tradition as much as baseball. Don’t believe us? Go to a ballpark anywhere in the country, make sure you’re in your seat (not up getting a beer) when the third out is recorded...
“I didn’t tell them anything,” says Kenneth Braddock, recalling the first time he served his American-style wagyu to a backyard full of friends, chefs, and ad hoc food critics. “I just put some pecan...
There’s no shortage of luxury chocolatiers in the city, but if you’re looking to be extra flirtatious this Valentine’s Day, you’ll want to pick up a few bars from MarieBelle on Broome Street in Lower...
On January 7, California became a highly contentious place to have dinner after a U.S. District Court judge overturned the state’s ban on foie gras. Some chefs took to social media in exultation and...
If you are a person molded by wanderlust, there’s a good chance that you have already been introduced to Zuma , New York’s latest contemporary Japanese restaurant. Rainer Becker, the restaurant’s...
Sitting down for a steak and a martini at Keens Steakhouse in Midtown is a rite of passage. The steak house has been serving up unctuous, meaty fare since 1885, and with a historic guest list of...
In France, the caves of Roquefort are a cheese lover’s holy land. It’s in these cold, damp, dark crevices that Roquefort cheese— a white-blue wheel of exultant, triumphant funk—develops its character...
Few foods are as comforting as carbonara. It is the flannel pajamas of Italian food. Its historical roots are a bit obscured at this point—most stories of food origins are one part fact, four parts...
Soufflés are complicated. If not executed properly, these lightly baked French cakes will deflate in a mood-killing fashion. When they’re done right, however, they rise spectacularly from their...
In New York, the restaurant industry is more than $30 billion strong and employs about three-quarters of a million people. More than 42,000 restaurants welcome diners through their doors every day,...
Meet poutine, the calorically endowed antithesis to a salad. This simple French-Canadian dish, whose name means “mess,” was reportedly created by chef Fernand Lachance in Warwick, Quebec, during the...
If you’ve watched enough episodes of Chopped on the Food Network, you’ll know that it’s a cardinal sin to use truffle oil. Some on the show’s rotating judging panel—which includes renowned chefs such...
When it comes to rich, unctuous foods, a prime cut of beef is as good as it gets; and nothing tops wagyu in texture, richness, or price. Simply translated, wagyu means “Japanese cow,” but considering...
I was invited to judge Iron Chef America once. The battle was Bobby Flay versus chef Hong Thaimee, chef and owner of the New York Thai restaurant Ngam . The Chairman did his dramatic thing to unveil...
Chicken soup is the tonic that soothes all wounds, from a light sniffle to an emaciated IPO. And yet ordering chicken soup at a great restaurant seems a bit like going to a cocktail haven and...
Salt should sometimes be shaken lightly, but it should never be taken lightly. To me, many dishes aren’t properly finished until they receive a sprinkling of salt—the element that creates a...
Forget the Cronut and all those cupcakes of various sizes and sweetness; the pastry du jour is the canelé (pronounced “KAH-nuh-lay”). Canelés are small, striated French pastries with a dark...
The following words may very well change your life: artisanal Kentucky-bourbon black-pepper caramel popcorn. Take a moment to let that sink in. Every now and then we discover something revolutionary...
Mark Lewis, the founder of Marco Paolo Chocolates , produces boxes of double-layered truffles with exotic flavor combinations—think white chocolate and coconut ganache paired with cilantro and a dark...
Brian Mottola, the chef de cuisine at e2 emeril’s eatery in Charlotte, N.C., knows a thing or two about tailgating. He and his brother grew up tailgating in the Meadowlands of New Jersey before every...
This kicked-up turkey-wing recipe comes from Delmonico Steakhouse in Las Vegas. It was conceived by chef Ronnie Rainwater and is courtesy of Emeril Lagasse and Delmonico Steakhouse. Yield: 8 servings...
These baked-first ribs are slathered in a sauce with strong coffee notes and underlying heat thanks to chipotle peppers. It was conceived by chef Brian Mottola and is courtesy of Emeril Lagasse and...
Today, Zingerman’s is a food institution—an empire of restaurants, bakeries, even a cookbook publishing press. Back in 1982, however, Zingerman’s was nothing more than a delicatessen in Ann Arbor,...
In New York City, bacon is religion, a sin, a gateway drug, and sometimes the main attraction. The city’s recipes that feature this indulgent pork product are as diverse as its citizens, and quite...
It can be said that Francis Bacon changed the world. The English philosopher and scientist (among other professions) established what is now known as the scientific method—an approach to the...
For centuries, pork belly was considered a poor man’s cut of meat, but oh, how things have changed! Today it appears on numerous fine-dining menus, but it still must shrug off its dated reputation...
“Whatever you do,” warns the chef at Jake Melnick’s Corner Tap in Chicago, “don’t touch yourself in the men’s room.” To the uninformed, the statement would seem—at best—very odd advice. But the...
It used to be that truffle aficionados living north of the equator had to wait until the fall and early parts of the winter for white truffles to arrive from Europe, and then wait again until the...

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