Photo by Keith Ferris/CIA
Real-Life Iron Chef: A Judge Tells All
Handpicked by Thomas Keller and Daniel Boulud, the author describes judging the 2010 Bocuse d'Or USA.
Advertisement
Photo by Keith Ferris/CIA
Handpicked by Thomas Keller and Daniel Boulud, the author describes judging the 2010 Bocuse d'Or USA.
Photo by Lara Kastner
Cancer treatments robbed the author of his sense of taste. He panicked--until he realized he could use his nose.
Photo by Lara Kastner
When the author arrives at a Napa vineyard, he expects to find modern equipment. Reality is much different.
Photo by Lara Kastner
Through 27-courses, eating can get monotonous. The author creates a food and wine pairing to help fight fatigue.
Photo by Lara Kastner
The author creates a whimsical dish using oysters, lychee, and caviar. Wine adds an ideal finishing touch.
Photo by Lara Kastner
Intuition inspires the author to add blossoms to a turbot dish--and his manager to pick the wine to go with it.
Photo by Christian Seel
The author balances the heaviness of pork belly with the lightness of lettuce. Wine pulls it all together.
Photo by Lara Kastner
It can take days to turn animal organs into a satisfying dish. And then it's time to pick the wine.
Photo by Heather Sperling
The author introduces a series on pairings, explaining how he came to appreciate the way wine enhances food.
Photo by Lara Kastner
Should he get out of the kitchen? One reluctant celebrity says he has to, for his brand and needs to, for his creativity.
Photo by Heather Sperling
What happens when the people at the next table are offered something that seems better?
Photo by Heather Sperling
Trying to bring his restaurant's kitchen out to the dining room, the author experiments with the unusual. A description of his innovative method for including diners in the food-preparation process, plus an audio slideshow showing how it works, step by step.
In a proposal for an upcoming memoir, the author describes his career as an award-winning chef and the battle with tongue cancer that threatened to end it.
Photo by Lara Kastner
Diners want to watch, to witness the "magic show" of a restaurant kitchen and gain an understanding of the how, why, and what of occupational cooking. The author, averse to tables in the kitchen, describes his new way to let them.
Photo by Lara Kastner
From blowtorches to unexpected dousings of dairy-based broth, one chef interjects a bold new dimension to the dining experience. His "Jekyll and Hyde" idea seems simple at first, but once he gets started, questions keep arising.
Photo by Lara Kastner
Food that pushes boundaries of cooking should challenge norms of dining, too. When do food and art merge? And is it possible to change how food is perceived if it's served within the framework of "art" and not a restaurant?
Photo courtesy of Martin Kastner/Crucial Detail
A critically acclaimed veteran of French Laundry and leading pioneer of Molecular Gastronomy reflects on the juxtaposition of tradition and innovation. Can one forge ahead into new territory while still respecting and drawing upon the ideas of generations past?
Photo by Heather Sperling
Most restaurants offer diners the experience they desire for the evening. But taking away some control from diners allows a chef to craft an entire culinary experience. Break open your entree with a wooden mallet. Design your next course from a list of words. Who's in control?
Photo by Lara Kastner
A provocative chef experiences a provocative meal. Oddities? How about starting with the snowball? Presentation matters -- context changes the way you perceive, and thus taste, food. Sometimes it takes traveling to distant countries to remember this lesson.
Photo by xmatt/FlickrCC
Each season, the best chefs change their menus entirely. It can be hard to find new sources of inspiration.
« Previous More Stories »
James Fallows on Jerry Brown's second chance. Plus: the mystery of the second skeleton, how gay couples are getting marriage right, the end of the retail salesperson, and more.
