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On Eric Ripert’s Salmon, Celebrity Chefs, And Why The Braiser Exists
I suffered an miniature existential crisis during the third bite of a wild salmon course at Le Bernardin. The first bite brought me to a slow stop, as the world around me — the Alan Richman roast I...
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Gordon Ramsay’s Angry Co-Host Of “The F-Word” Has Found Inner Peace
Angry Brit Giles Coren has written restaurant criticism for over a decade, and is one of the few people in this world who successfully traded his rage for cash by co-hosting The F Word with his bombast...
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Mike Isabella Comes Back From Chef Policy Boot Camp Enlightened
Mike Isabella, fresh-faced from his recent experience at the James Beard Foundation’s recent Policy Boot Camp, decided to sit down recently and write up his experiences from his weekend jaunt for The...
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Why Does Food & Wine‘s ‘Best New Chefs’ Keep Snubbing Women?
Every year I take issue with — and write a Letter to — Food & Wine magazine, in response to the low representation of women in the annual July “Ten Best New Chefs” list. This prestigious,...
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Is The Media Coverage Of Asian American Chefs A Good Thing?
Last month, Josh Ozersky at TIME declared that a particularly talented group of young Asian American chefs were now a genuine force to contend with in the culinary world. Notably, Ozersky emphasized...
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Three Things You Didn’t Know About Michael Laiskonis’ Pop-Up
In March, famed pastry chef Michael Laiskonis had a two-day pop-up restaurant in Atlanta. He recently wrote about the experience on his website, and it was an interesting look at what goes into...
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Marcus Samuelsson: Third-World Countries Eat Healthier Than Americans Do
In an op-ed published today in the Huffington Post, Marcus Samuelsson adds his voice to the group of chefs calling for creative, flavor-driven solutions to the growing childhood obesity epidemic in...
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Marc Vetri’s Life Wisdom: Don’t Try Becoming A Chef Unless You’re Willing To...
It’s Friday, and that means that it’s time to sit down by yourself and think about what decisions you’ve made in your life and why. We know. It’s heavy, but Marc Vetri of his eponymous restaurant in...
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Andrew Zimmern’s Lowest Point: ‘I Had A Plan. I Was Going To Drink Myself To...
For people who came here looking for a funny story about the worst bug Andrew Zimmern ever ate, this is not it. In fact, it’s downright dark. Because long before the fame and the travel, and even...
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Marc Vetri Opens Up About Stuttering
The last time Marc Vetri penned an essay for Huffinton Post, advising baby chefs on mistakes to avoid, and taking the youngest generation of chef-wannabes down a peg or two while doing it, he earned...
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Being Vietnamese In New York, There’s No Way Home
Image credit: Tina Nguyen The first time I really threw myself into reading the great and influential food writers — Ruth Reichl, Anthony Bourdain, Brillat-Savarin, M.F.K Fisher, countless others I’ve...
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Confession: I Am A Plate Size Elitist
So it’s 7:30 AM on a Friday in Los Angeles as I write this. I’ve just driven across the country to help a friend move from Boston to California, I’m super exhausted from pulling days where I’ve driven...
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Dan Barber Pens NYT Op-Ed on the Failures of the Farm-to-Table Movement
Blue Hill chef/owner and farm-econ scholar Dan Barber penned an op-ed in the Sunday Times about how, in spite of our collective societal boner for farm-to-table eating, sustainability is still failing...
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Your Father’s Day Cry: A Father’s Love for Fine Dining, As Told By His Son
Excuse us, we’ve got something in our eye. Should you read anything this Father’s Day, let it be John Birdsall’s essay for CHOW — you may or may not start crying. While Birdsall’s father worked as a...
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Food & Wine to Publish All-Female Issue This January, a Huge Coup for Women...
Alas, women still have to crack the glacé “lass ceiling” on Food & Wine’s annual “Best New Chefs” (or BNC) list. Actually, a sticky floor is keeping woman chefs off the career ladder and unable to...
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Behind the Scenes: What It’s Really Like to Work in a Restaurant Kitchen
Cooking at home can get boring quickly, if you think about it. Anyone can follow a recipe, anyone can feel comfortable in their own house. You know exactly where everything is and have all the time in...
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Rant of the Day: Why Are We So Enthralled With Brown Water — Er, Bone Broth?
Food fads come and go. Some are good — hello, Cronut! Some are everlasting — bacon on everything! And some are just WTF — flavored infused foams? Why, Ferran Adria, why? The latest craze sweeping...
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James Beard Winner John Devore Reflects on Five Years Sobriety
As any food writer who’s ever chased a bad job interview with a bottle of Johnnie Walker then woken up in a shady Williamsburg hotel two days later gainfully employed by an entirely different food...
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Everything Ali Wentworth Ate in This Week’s Grub Street Diet
Want to know what this week’s Grub Street diarist ate, but don’t want to read about the book/movie/album they’re subliminally promoting? We filter out everything but the food words, giving you a...
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Why Doesn’t Anyone Want to Have Dinner With Michael Pollan?
“You know that friend of yours who rails against the evils of high-fructose corn syrup? The one who’s obsessed with where every single morsel of their food comes from? Well, more than just about anyone...
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