Thursday, March 10, 2011

Small Bites

- With the release of his memoir, "Life, On the Line," Alinea chef Grant Achatz has been busy answering questions.

- One couple disagrees on how to determine when food has gone bad.

- Food & Wine magazine names the people's best new chef; here are the ones in the New York area.

- Some chefs have strict rules for the way they serve food in their restaurants.

- Some interesting ideas for grilled cheese sandwiches.

- This guy makes a hobby out of playing with his food.

- Banning shark fin's soup raises questions of racism.

- Maybe molecular gastronomy needs a new name. How does "modernist cuisine" sound?

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