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We've got exceptional egg dishes, cured meats that go beyond bacon, doughnuts from around the globe and more recipes to kick-start morning palates. What it's Like >> To compete on Iron Chef When I would watch Iron Chef, I always wondered what I would do if somebody from The Food Network ever asked me to be on it. Or I would imagine what I .... more Chefs on the Move >> Chef Shuffles for the week of May 11 Chris Leahy (LYON) has been named executive chef at Lexington Brass. Pan-Asian Yunnan Kitchen opened with Travis Post (Franny’s) overseeing the .... more Food News >> School Daze Fresh off his inclusion in Time's list of the 100 most influential people, José Andrés is going back to school—as a dean. He has been .... more Amuse >> Country Cat, Big City When I opened my restaurant, I wanted to recreate the feeling of family dinners from my childhood. I grew up in Missouri in a family that cooked simple .... more Overheard >> We'll Pin to That Were Julia Child still living, she would celebrate her 100th birthday on Aug. 15, 2012. Les Dames d'Escoffier is gearing up to fête her properly—after .... more Behind the Menu >> With Chris DiMinno of Clyde Common We're always curious about how and why menus take shape, so when we were dining around with Chris DiMinno of Portland's Clyde Common, we took the .... more Trend to Watch >> Seeds of Discontent Bad news for vanilla fans: The per-kilo price has skyrocketed to $40 after hanging out at $25 for the last six years. Apparently Mexico's vanilla yield .... more Awards & Contests >> Dark Matter Do you dream about shiny, delectable, well-tempered chocolate? (Hey - no judgments - we do!) But if you dream about being the U.S. National Chocolate .... more Menu Maestro >> Toast of the Town As sunny-side up as her eggs, Ina Pinkney, owner of Chicago’s famed breakfast haunt Ina’s, made it through childhood polio, 19 job firings .... more Book Reviews >> We Read It: The Art of Beef Cutting Butcher shops are popping up all over, and a fair amount of them seem to be connected to restaurants. It can be hard to catch up with the cutting edge .... more Burning Questions >> Wolfgang Calling Got a burning question for Wolfgang Puck? Well, you can ask him yourself. Puck will hold a live Q&A session tomorrow to launch his new iPhone app .... more Five Minutes With... >> Peter Mondavi, on wine and why he hates numbers When he’s not pouring wine for Leonardo DiCaprio’s “The 11th Hour” premiere party in Hollywood or hosting wine dinners at Chicago’s .... more Pastry Beat >> Changing Channels Ryan Angulo doesn’t sit still for long. Since he began his career nearly two decades ago, the Rhode Islander and Johnson and Wales graduate has .... more Bite of the Week >> Midwest Meets Moroccan We were thrilled to hear that some of our favorite chefs were getting together when Chris Pandel of Chicago's The Bristol welcomed Mourad Lahlou of San .... more Essential Ingredients >> Shell Shocked Regardless of which came first, the lowly egg is arguably more versatile than chicken—and more exotic, if it came from some other avian creature .... more By the Glass >> Skal order Born in Helsingvog, Sweden, 26-year-old bartender Thomas Bondesson isn’t a blue-eyed blonde, and may just lose it if you mention Ikea. But he’d .... more Events >> Healthy Starts You wouldn’t think the words “butter” and “burger” belong in a nutrition seminar, but Culver’s Franchising System .... more Videos >> Like a prep cook to slaughter A great chef once said that every exquisite dish must involve a pane of glass, painter's tape, and a small army of prep cooks. Ok, we might have made .... more Snapshots >> Chocolate Sunday First there were 40, then there were seven finalists, and after all was said and done, there is just one Chocolatier of the Year in Cacao Barry's L'Art .... more Tat Stats >> All Ink the Family It's usually hiding under his T-shirt sleeve, but one glimpse of The Country Cat’s Chef/Owner Adam Sappington’s upper arm tattoo had .... more
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