We don't need another cocktail fork.
As restaurants move toward techniques that are ever more heritage-focused, many chefs are taking a long hard look at their charcoal and coming up with some serious alternatives.
Felix Salmon looks at how the rise of bespoke produce gave restaurants the opportunity to sell relatively inexpensive ingredients at premium prices.
How about a custom-designed Blue Hill wine decanter, or maybe a baseball cap?
A shipment of rare Fourchu lobster has hit town, and the supply is running out fast. Here's how to find the Wagyu beef of the sea.
"Who knew falafel could taste like this? Sweet, a little spicy, and hauntingly delicious."
"The jowl was a confit, with extra crispy skin and the meat was very moist; and the loin was roasted. And then you had some braised belly. And then a pig jus with a little bit of sauerkrauet."
The former reality-show star tells us where "food and fashion intersect."
An epic 90-minute sit-down with Dan Barber (in a yarmulke?).
Stone Barns. Really?
Upcoming events at Edible Schoolyard, the Union Square Greenmarket, and the Stone Barns Center plan to do good for kids.
He's the only chef this year, and will discuss science and technology, agriculture, and food.
The plaintiff is using Bruni's written words to argue their case in a wrongful-termination suit.
The latest chef departure at the troubled Lower East Sider.
OpenTable users select the 50 best American-cuisine restaurants.
Plus: Domino's accidental giveaway, and damaged trees at the River Café, all in our morning news roundup.
In New York, that means Gramercy Tavern, Marlow & Sons, and Blue Hill at Stone Barns.
Daniel and Blue Hill at Stone Barns are both hosting pricey beer dinners.