Food Trends 
Do We Really Want to Whiff Chocolate? Like, Um, No.
This time I’ll just let the madness speak for itself. An interweb scouting friend recently sent me a link to Le Whif, some kind of “aerosol science” product-gi... ...read more
We Do Like Chicken. And Now We’ll Have to Pay for It
Last week my esteemed Faster Times editor, Zoe Singer, wrote about how chicken is officially the new bacon. Or something like that. One of her points being that among the top ti... ...read moreWhy Momofuku Midtown Bums Me Out
There’s something about the new Momofuku Midtown that really bums me out. For those that don’t follow David Chang‘s every move, he’s been the chef of not... ...read moreRecession? What Recession? Not in the New (Foodie) South
I just went home for the weekend — home being Raleigh, N.C. — and was lucky enough to have my incredibly awesome parents (both patient with me and up for anything, e... ...read moreHow FedEx is Saving The World (Or, Getting Wild Wahoo from Tobago to Top Chefs)
Yesterday while checking out the very cool, very funky, very un-airconditioned collective Brooklyn workspace called Green Spaces, I met Sean Dimin, who runs Sea to Table with hi... ...read moreForget Roger Federer: I’m Hitting the Open for the Food (It’s Local)
So I just spoke with Michael Lockard, the executive chef at the US Open — yep, you read that right — which kicks off this week. I’ve been covering the OpenR... ...read moreCarribean Dreams: Tropical Travelers Send Back Their Sea Bass for Turtle Stew
Maybe you noticed this post is a little later than usual: Hey! I’m on island time. I’m in the Caribbean, naturally, but not for vacation, rather to tail a local chef... ...read moreThe New Diet is the Anti-Diet
Three recent and unrelated articles have me thinking about diet trends. The first is that we’re going to run out of sugar, which will no doubt wreak more havoc on processe... ...read moreHey Julie Powell Haters, Methinks You Protest Too Much
As the press coverage of Julie & Julia picks up — the new Nora Ephron movie about a Queens secretary blogging her way through every recipe in Mastering the Art of Fren... ...read moreSam Sifton, And What He Means to Me (Goodbye, Bruni-Betting)
So the big news in the food world, at least for the geekiest of us, is that the New York Times is replacing the ever-comedic and excellent Frank Bruni with the eloquent Sam Sift... ...read moreFollow Us
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