Alton Brown Makes His Own Avocado Ice Cream, Does Shots With John Hodgman
"He whipped out a bottle of whiskey, I whipped out a bottle of whiskey. He whipped out some glasses, I whipped out some glasses. We sent an audience member to get ice."
Grub Street
helen rosner
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Ozersky Still Hates the ‘Crappily Written’ Michelin Guide
""It's not that I don't agree with the Michelin ratings, they're O.K.," he writes. "But I don't understand them, and that's not O.K."
Sifton Has No Stars for Xiao Ye; Vandaag Is ‘Worth Settling In For’
Plus: Greene and Cuozzo waffle on the Lambs Club, and a rave for Hecho en Dumbo.
’Inoteca’s Total New York Domination
There's 'inoteca Williamsburg, plus a French-Mediterranean spot is going in Tribeca.
Helpless Upper West Siders Suffer Tyranny of Too Many Truffles
They're great on macaroni and cheese, and french fries. Not so great perfuming your apartment lobby.
What to Drink With Spaghetti Tacos
Dr. Vino's commenters take wine pairings seriously, even if the food in question is pretty stupid.
ABC Kitchen Is Esquire’s Restaurant of the Year
Plus the "Best New Restaurants": Longman & Eagle in Chicago, Frances in S.F., and more.
Platt at Vandaag and Takashi; Time to Get the Turkey
Plus: a slew of new openings including Kin Shop, Bar Basque, and Ciano.
Cesare Casella Wants You to Drink While You Cook
The Salumeria Rosi chef demos the basics of Italian cooking at last week's New York Culinary Experience.
Lauren Bush Sneaks Food Into Movie Theaters, Lunches on Candy Corn
"We snuck the wraps into the movie, which is probably illegal ... It's sort of the best of both worlds to eat dinner in the movie theater, but you have to be kind of stealth about it."
René Redzepi Thinks Chefs ‘Make the Best Terrorists in the World’
The Noma chef talks geotagging and culinary geneaology at last night's New York Public Library event.
David Bouley Explains the Finer Points of Comté Foam
Plus stories of his secret teenage life as a whipped-cream fighter!
Chef’s Table at Brooklyn Fare Is a Michelin Two-Star Grocery Store
César Ramirez's pricey prix-fixe dinners pull in a seriously big award.
Let Paul Liebrandt Teach You How to Blowtorch Scallops
At the New York Culinary Experience, the Corton chef teaches a crowd how to blast raw scallops until they're just barely cooked.
The Lion Works Its Charms; FoodParc Is ‘Over the Top Thrilling’
Plus: Robert Sietsema skips pho in favor of a Vietnamese beef salad.
Where Are They Now? The Gourmet Masthead, One Year Later
We follow up on the defunct magazine's masthead.
Ikea’s Beautiful Baking Cookbook Is Now a Hilarious iPhone App
Want to bake a cinnamon roll? You'll have to jog three miles first.
NYT: The New Ferran Adrià Biography Is ‘Like Being Waterboarded With Truffle Oil’
Dwight Garner really doesn't like Colman Andrews's new book about the El Bulli chef.
Get Your Shuck On With David Chang
Watch the Momofuku chef shuck an oyster and top it with a melon-shiso purée.
