- March 7, 2011
- The Crunch Heard Round the World
An international glossary.
- March 7, 2011
- Toast Like a Pro
At ABC Kitchen, Dan Kluger’s delicately crispy, deeply flavorful bread base is as irresistibly delicious as his crab, liver, and seasonal-vegetable toppings. His secret? Lots of good extra-virgin olive oil and a hot griddle.
- March 7, 2011
- Toast Is Burning
The greatest thing since sliced bread? Sliced bread.
- February 7, 2011
- Trendlet: Total Baloney
In what might be an anti-artisanal backlash, American chefs are reclaiming the lunch meats of their brown-bag-toting, diner-hopping youth.
- January 31, 2011
- Chef on the Grill: Nate Smith
Does Brooklyn finally have its own Spotted Pig?
- January 17, 2011
- Grub Hub: BQEats
How a grim Williamsburg intersection became an epicenter of culinary cool—and a clandestine Crack Pie den.
- December 20, 2010
- Splotch and Me
One man’s experiment in true farm-to-table dining.
- December 20, 2010
- Know Your Pig
Noted porcine enthusiast April Bloomfield provides a nose-to-tail tour.
- December 20, 2010
- Breeds Apart
How to tell your Mangalitsas from your Ossabaws, and six other heritage varieties.
- December 20, 2010
- Everything But the Oink
To be a true pork lover is to be obsessed with the entire pig—snouts, eyes, ears, and all. But is there such a thing as too much knowledge? We test the limits in this serious carnivore’s guide to the golden age of pork.