Molecular Gastronomy News

YOU'RE not allowed to light a cigarette in New York bars, but there's nothing to stop a bartender from setting your cocktail on fire with a 815 degrees Celsius poker.

Lots of local restaurants seem to get it. No one, however, does Sinatra better than the Broiler Steakhouse.

Is it wrong to be sad about the closing of Gourmet Magazine when many Americans are having a hard time putting food on the table? Why should we care about recipes featuring truffles and pheasant when people are eating fast food because its cheap and filling and they're hungry? For the same reason, perhaps, that even today we treasure Fred Astaire ... (more)

You're not allowed to light a cigarette in New York bars, but there's nothing to stop a bartender from setting your cocktail on fire with a 815 deg C poker.

Generally, people try to keep food from dropping on their clothes and making a mess.

A 'Tradition vs. Innovation' wine dinner at 6:30 p.m. Feb. 21 at Varanese will offer guests the chance to compare wines in an unusual manner - Old and New World styles.

In celebration of Curate tapas bar's first anniversary the restaurant will host a showing of the movie El Bulli: Cooking in Progress at the Fine Arts Theatre on Monday, March 5. A question-and-answer period with Curate's Katie Button and Felix Meana will follow the movie presentation.

When I did a quick interview with brothers Jacob and Lucas Sharkey Pearce last summer we discussed how they were going to translate their work creating customized high-nutrition menus for professional athletes to an everyman restaurant setting.

If you are feeling sheepish about expressing yourself to your loved one this Valentine's Day, consider this - it all started with a flock.

The Rowhouse Grill is starting a minibar concept in an upstairs area. Here, owner Patrick Dahlgren, left, and Sous Chef Juan Aguilar, right, stand behind the bar, which seats four.

I have just finished reading a book called Four Kitchens. In it, chef/author Lauren Shockey describes her experiences over the course of one year in New York, Hanoi, Tel Aviv and Paris, cooking in restaurants.

Is it wrong to be sad about the closing of Gourmet Magazine when many Americans are having a hard time putting food on the table? Why should we care about recipes featuring truffles and pheasant when people are eating fast food because its cheap and filling and they're hungry? For the same reason, perhaps, that even today we treasure Fred Astaire ... (more)

Alice Orlando, who teaches kindergarten at Sacred Heart School in West Reading, with students.

You're not allowed to light a cigarette in New York bars, but there's nothing to stop a bartender from setting your cocktail on fire with a 815 degrees Celsius poker.

Kathy Stephenson has been the food writer at The Tribune since 2000. A Utah native, Stephenson's first job was picking zucchini on her grandparent's Kaysville farm.

The new Tuscan-style "City on the Hill" development across from The Rim on I-10 in San Antonio is nearly open but he Eilan Hotel Resort and Spa is open for business, andA that also goes for the hotel's signature restaurant, Sustenio.

Is it wrong to be sad about the closing of Gourmet Magazine when many Americans are having a hard time putting food on the table? Why should we care about recipes featuring truffles and pheasant when people are eating fast food because its cheap and filling and they're hungry? For the same reason, perhaps, that even today we treasure Fred Astaire ... (more)

I guess the first thing to define is an underground dinner, usually in someone's home, under the radar of zoning and health codes, it's like a private supper club but you pay.

This week we are taking a behind the scenes look at the preliminary steps of creating your own product and placement in the marketplace.

Change is good, especially when it comes to dining out. While there are folks who order the same meal at the same restaurant week after week, most of us eat out for variety .