Just after Labor Day, the Gluten and Allergen Free Expo stopped for a weekend at the Meadowlands Exposition Center. Each year, the event wends its way across the country like a travelling medicine show, billing itself as the largest display of gluten-free products in the United States.
Saravana Bhavan doesn’t look like a house of secrets. Its dining room at the corner of Lexington Avenue and 26th Street is clean and bright and often attracts a line out front.
Seven years ago, I moved to Wicker Park, Chicago.
How to make a great hamburger is a question that has bedeviled the nation for generations, for as long as Americans have had griddles and broilers, for as long as summertime shorts-wearing cooks have gone into the yard to grill.
In December of 2012, three young men were living in a claustrophobic apartment in San Francisco’s Tenderloin district, working on a technology startup.
There is pizza dough in my refrigerator right now. I made it last night in about 20 minutes, 15 of which were spent reading a magazine while it rested.
ACID REFLUX is an epidemic affecting as many as 40 percent of Americans. In addition to heartburn and indigestion, reflux symptoms may include postnasal drip, hoarseness, difficulty swallowing, chronic throat clearing, coughing and asthma.
PARIS — The French, it seems, are falling out of love. Not with free health care, or short workweeks, or long vacations in August. But with bread.
Julia Child, ever-reigning goddess of French gastronomy in America, passed away in 2004 at 91 years of age. But almost a decade later she is still stirring food passion, and still stirring up food controversy.
Last year, outraged headlines worldwide announced that as many as 70 percent of the restaurants in France were using ready-made meals produced offsite at large industrial kitchens. The real surprise was that anyone was surprised.
One weekend in February, in the kitschy, barnlike house he shares with his mother and grandmother in the San Fernando Valley, Flynn McGarry was preparing an eight-course tasting menu for 15 guests.
Good food, good eating, is all about blood and organs, cruelty and decay. It’s about sodium-loaded pork fat, stinky triple-cream cheeses, the tender thymus glands and distended livers of young animals.
Below is the complete inventory of my interactions with Paula Deen, deep in the Caribbean Sea, on the Reflection, the vessel of the Celebrity Cruise line which hosted the Paula Deen cruise.
More people than ever are chasing a dream of running a kitchen or flipping an omelette on television. Culinary school enrollment has swelled in recent years, while tuition rates — and student loan debt — rise alongside it.
It would probably be going too far to say that there is a war on between Maury Rubin’s pretzel croissant and Dominique Ansel’s Cronut—going too far because the two things can and do coexist grudgingly, one at Rubin’s City Bakery, off lower Fifth, and the other at Ansel’s self-named bakery,
The meringue-y sandwich cookies—airy, dainty, gluten-free, and high-maintenance—are "the new cupcake" the nation has been waiting for. There was a point, sometime in the early 2000s, when cupcakes made the transition from a dessert to the dessert.
There are two Thanksgivings, for some of us.
This is the first part of a two-part series on how to get the most of your supermarket-shopping experience. Part One discusses how supermarkets try to get you to spend more time and money than you originally wanted.
A start-up will contribute an interesting answer to the million-dollar food-policy question: If healthy food was as easy as junk food, would we eat more of it? At a drab community center on Chicago’s West side, there’s a room where families sit around idly.
The first time I ordered takeout in New York, two things confounded me: the terrific speed with which the food arrived, and the fact that, after I’d paid for it, the man from the Chinese restaurant and I stood on either side of the threshold staring at each other, though only one of us understo
What a cad I used to be, constantly ditching the bistro that had opened only four months ago for the week-old trattoria with an even dewier complexion, callously trading in the yellowtail sashimi that had been so good to me for a hot tamale of unproven charms.
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