Sous-Vide is Not a DOH Favorite
Like Sherman through Atlanta, the NYCDOH (New York City Department of Health and Mental Hygiene)…
Food, Wine, and Spirits
Imbibery highlights and culinary delights!
Kitchen/Laboratory, Who Can Tell the Difference?
I can’t recall ever reading a review chastising a chef for a substandard use of…
Food Appreciation
We must be preoccupied with food. Earlier this week the Bravo Network announced plans for Top…
The Latest James Beard Dinner A Vegetarian Success!
Emily Kaiser, Associate Food Editor over at Food & Wine, has a great post on…
The Short Buzz: The King of N'Awlins
There are few cities in the world with an official drink, but as Lu Brown,…
Can Salsa Remain the No. 1 Condiment?
Deemed the worse food-borne contamination in the past decade, the count of those inflicted with…
The Future of Restaurants: Chicago Chefs Chime In
Who can imagine where the food industry will be in twenty-five years? Will there be…
Coffee and Subs – A Winning Concept for Subway?
Nation’s Restaurant News is reporting that Subway franchisees in Washington D.C. are taking their stores…
Bourbon, Barbecue and American Pie
Tomorrow — today by the time this post is read — restaurants across the country…
The Short Buzz: Blowing the Dust Off Sloe Gin
When I mentioned a piece on sloe gin that appeared in the NY Times a few…
Food Packaging Chemicals Dangerous To Your Health?
Earlier this month, the Environmental Working Group released findings of an investigation into the toxicity…