Astute travelers to the United Kingdom who notice the reverse side of the Bank of Scotland’s Tercentenary series £10 banknote will spot a vignette of the Macallan copper pot stills, the smallest i
Satisfy your penchant for pork on July 24, when the Cosmopolitan of Las Vegas presents its first All-Star Cochon culinary event, the latest addition to the annual Cochon 555 competition series, wh
A last-minute invitation can be interpreted in a variety of ways, few of which flatter the recipient.
When Cindy Hutson serves yellowfin tuna tartare at Ortanique, her restaurant in Coral Gables, Fla., it is pressed into a ring mold and topped with a layer of guacamole.
The sole supply of Ospina Coffee Co.’s latest blend, Ospina Dynasty Coffee, Premier Grand Cru, Grand Reserve—a mere 100 pounds available for the year—went up for grabs in late May.
Cheese is a world unto itself. Cheese U Boot Camp, a three-day course ($495) offered by the venerable cheesemonger Murray’s, lets you jump in with combat-booted feet.
Ah, lobster—so delicious, grown men and women will willingly don a bib to eat one.
The growing respect for quality ingredients reached new heights when Pat La Frieda achieved guru status.
Dinner begins with a puzzle: a square card printed with a grid of 16 words. Each is an ingredient, the waiter explains, and together they make up the menu.
After almost four years as Thomas Keller’s chef de cuisine at the French Laundry, Corey Lee stepped out from Keller’s shadow last year with an ambitious restaurant of his own in San Fran
In January, Dinner by Heston Blumenthal (+44.20.7201.3833, www.dinnerbyheston.com), the highly antic
Wolfgang Puck’s star is not fading anytime soon.
With 11 restaurants and tapas bars, not to mention television shows and cookbooks, chef José Andrés is the padrino of Spanish cooking in America.
Chef André Chiang trained at France’s most famous gastronomic temples: Pierre Gagnaire, L’Atelier de Joël Robuchon, and L’Astrance in Paris, plus Maison Troisgros in Roanne and Le Jardin
Few causes bring chefs together like GrowNYC, a nonprofit that sponsors farmer’s markets across most of the five boroughs.
Not long after the demise of Gray Kunz’s Manhattan restaurant Grayz, chef Martin Brock found a new professional home as chef de cuisine at San Francisco’s acclaimed Restaurant Gary Danko.
For more than 130 years, Commander’s Palace in New Orleans has been a bastion of the ultimate in genteel Southern dining.
Online meat purveyor 35° (www.35degreessteaks.com) grants serious beef lovers access to the same succulent s
The International Culinary Center is offering a Parisian-style baking course, Madeleines & Macaroons, on May 15 ($195) and a 10-hour Tapas Essentials on June 4 and 5 ($675) at its Manhattan l
Thirty-five-year-old chef Homaro Cantu is sending traditional Asian cuisine into a tailspin at his new restaurant iNG, which opened in Chicago’s meatpacking district in March.