To his surprise, chef Walter Scheib III does more talking than cooking these days. Since leaving the White House in 2005, following 11 years of feeding presidents Bill Clinton and George W.
Nancy Patton’s Haute Goat Creamery (www.hautegoatcreamery.com) in Lubbock, Texas, is a small operation: just herse
During a September training session for what will be his most challenging competition, Gavin Kaysen was struggling with a crucial technique.
A shipment of $200 worth of Michel Cluizel chocolate, selected by you from the company’s range of offerings, every week for the rest of your life.
Dine at the Modern, located inside the Museum of Modern Art (MoMA) in Manhattan, and just as you are about to leave, a member of the wait staff will present you with a gift bag containing a cell
Didier Durand became an outlaw on August 22.
Cooking, like sports, is a young man’s game: A body can take only so many years of 12- to 14-hour
Molecular gastronomy arrived on an opulent American stage in December when Gilt (212.891.8100, www.giltnewyork.com) opened in the Villard
To those foodies who ponder such matters, it seemed inconceivable that Philadelphia restaurant mogul Stephen Starr could lure Masaharu Morimoto from Nobu, Manhattan’s reigning Japanese fusion esta
The hieroglyphs decorating the lamp shades at Thomas Keller’s Per Se restaurant in New York should seem familiar: Those same symbols are the ones that adorn the tags inside your clothes and descri
At Providence (323.460.4170), which Michael Cimarusti opened last summer and named for the Rhode Island city where he grew up, the chef is guided by standards established far from the restaurant’
Slicing the neck of a suckling pig immediately after removing it from the oven indeed will ensure that the animal’s skin is crispy when served.
The promotional posters for Joël Robuchon at the Mansion (702.891.7925, www.mgmgrand.com), one of two restaurants the French chef opened at t
After a seven-course, five-wine feast, Tony May leans back in his seat outside I Tre Merli on the Genoa waterfront, examines the ash of his Cuban cigar, and smiles.
Stored among the Mischief and Mayhem Burgundies in the wine racks at Moto, chef Homaro Cantu’s restaurant in Chicago’s stockyard district, is a shiny tank of liquid nitrogen.
With Alto (212.308.1099, www.altorestaurant.com), his new 80-seat restaurant in Midtown Manhattan, chef Scott Conant hones in on the
Tonight’s party in the atrium of New York’s Solomon R. Guggenheim Museum has not yet begun, and the excitement already is reaching fever pitch.
Thomas Keller slogged through the brutal, precarious world of the restaurant industry for 20 years and through four states, both as a chef and a chef-owner, and lost money every step of the way un
The kitchen staff at Per Se in New York and the French Laundry in California both rely on a certain kind of tape, light green in color, to mark the food containers.
There is no such thing as bad chocolate, but certainly some chocolates are better than others.