Frank Bruni reminds me of my recent lobster-roll quest—and the same dinner makes me wish I could dipnet
He invented it, after all. I just know it's bad for restaurant critics—but, as he says, it's good for everybody else
Supposedly sleepy summer Saturday newspaper reading—as usual, the best edition of the week
A particularly rich Food Channel week: shots of coffee and tea history, and a jolt of travel-food realism too
At last—the key members of the restaurant group that sets the country's standards will be Food Channel regulars. I can't wait for more.
I never didn't see Michael Batterberry at a New York food event. But he was much more than just social.
Sam Sifton writes of his intense pleasure and guilt eating tuna—but, as Barry points out, there's still wild salmon
I not only have an appetite for limitless lobster when Down East: I go through industrial quantities of wild berries too
Twee olive oil tasting rooms seem to be copying scent shops, with silly flavored oils and vinegars—but, I shudder to admit, I didn't mind chocolate balsamic
As I get ready to drive north for my family's annual lobster rite, southern New England lobstermen are spared a five-year fishing ban—for now
Honest Tea sold a 40 percent stake to Coke, which started calling a few shots—or trying to. Next year, it hopes to sell the rest. Will that mean certain selling out?
The untimely (admittedly, a matter of dispute) demise of a part of myself makes me resort to superior chocolate—and exhort you to do the same
Michael Cimarusti is a chef who says no to bluefin, and thinks you should do the same. And even fast-food buyers might (might) be saying no to overfishing.
Salmon turf wars are as intense as swimming upstream. But when the fish are fresh—or cleaned by Michael Cimarusti—they're guaranteed to be worth it.
On the gleaming, watery trail of wild Alaskan salmon, accompanied by greedy eaters (including me) and expert fishermen (not including me)
Writing about freebies is nothing new in the world of food critics, but if you don't tell your readers, you'll be eaten alive
A local biscuit—crumbly, nutty, you want one—takes a prize at this year's Fancy Food Show (and apparently I do too)
I love the idea of seltzer men, too, but have found true happiness with a home-grown home siphon *much* more efficient than the Euro ones I've tried
Not much! Clay says today, at least when it comes to food, and many chefs would agree. But food critics are here to help—and, of course, inform and entertain.
Marion Nestle has a nuanced editorial about calorie labeling in the new issue of the New England Journal of Medicine