Is fine cuisine worth its exorbitant price? Sometimes, although price can be an unreliable indicator of quality. But when I have had the opportunity to
Critics of the idea that food can be art claim that flavors are not about anything—they don’t tell stories or give insight. Thus, food lacks
Usually when chefs talk about their “philosophy”, it amounts to a few platitudes about using fresh ingredients or locally-sourced ingredients—admirable and tasty but calling it
Here is a bit of conventional wisdom: Each of us is an expert on what we like and picky eaters are not at fault for
I took exception to Corby Kummer’s attack on tasting menus and chefs as artists last month. Food writer Michael Ruhlman also pushed back: I get
The U.S. is the home of countless “reality-show” cooking competitions—Top Chef, Iron Chef, Hell’s Kitchen, Chopped, etc. But when it comes to the real thing.