Selling a book about food, as it turns out, can be much harder than writing it, which is a lesson this author learned over months spent traveling from New Haven to Naples and back.
Recently deceased Hollywood agent Sue Mengers often served brisket at her legendary dinner parties, but that shouldn't surprise you
When she set out to write "The Brisket Book," Stevie Pierson found that just about everyone -- chefs and non-chefs alike -- has his or her own recipe. And they all think theirs is the best.
Among million-dollar jewels and fancy cars, a writer investigates the culinary habits of a most peculiar tribe
McCarpy Meals, TGI Carp, Carp For Dummies, and other ideas to keep a big, mean fish out of Lake Michigan
A star chef and Most Beautiful Person has set up shop in New York's Plaza Hotel. Be sure to buy a TE Frisbee.
U.K. jellymongers Sam Bompas and Harry Parr get both funny and jiggly with Jelly with Bompas & Parr. And they don't forget the erotic quality of the quiver.
Our advice columnists opine on entertaining. How to deal with hosts, guests, and underdone meatloaf.
Valentine's Day and Whole Foods can make for fiery rants, but is competitive eating worst of all?
The world of wine and cocktails can seem like an etiquette minefield. Here's how to navigate its ins and outs.
Truffles in your underwear won't work anymore. Here's how to get food past airport security.
Chef's dishes are getting more complicated. How to handle a confusing menu.
The authors ask the experts about this question and more.
In their inaugural advice column, the authors reveal how to treat culinary stars.
Michigan's annual blueberry festival features the fruit beer, pancakes, beef jerky, and more.