The Food Section

FEATURED EVENT
A Conversation With Thomas Keller
Astor Center
(399 Lafayette Street) presents, "Under Pressure: An Evening with
Thomas Keller." The event is a celebration of Mr. Keller's newest bo...

"For the first time I appreciated the strategic importance of the sesame oil–salt dip—not just because it tasted good, which it did, but because the suckers on the tentacles are still fully functio...

In the Los Angeles Times, Russ Parsons shares a turkey cooking technique inspired by Judy Rodgers, the chef/owner of San Francisco's Zuni Cafe.
He calls it "dry-brining": "You just salt the turkey ...

With Thanksgiving only a few short weeks away (Thursday, November 27th, if you need a reminder), now is the perfect time to plan your dinner...reservation. If you're looking to skip entertaining a...

If you tuned into the premiere episode of season five of "Top Chef" last week, you may have witnessed a moment that seemed to capture the (entertaining) absurdity of turning cuisine into fodder fo...

Here's a smart idea: Mario Batali's countertop salt cellar has two individual compartments, so you can keep your Kosher salt and your Maldon sea salt within easy reach while you're cooking. The ba...

"I'm waiting for the day when I can order a morel hot dog at a high school football game; that would be the ultimate fall treat."

The EU has scrapped strict standards on the size and shape for 26 fruits and vegetables, paving the way for the sale of funny looking fruits and vegetables. The decision came despite protests from ...

FEATURED EVENT
Dumplings and DynastiesThe James Beard Foundation presents, "Dumplings and Dynasties," a gala dinner/auction followed by a two-day conference celebrating the evolution of modern Chi...

To explain the growth of the Himalayan mountains tens of millions of years ago, geologists turn to an unlikely analogy: oozing brie cheese.
If the thick, firm mold on a wheel of brie represents th...