Content about food

Who holds the key to understanding how to pair wine and food—women or men?

If you ask Deborah Brenner, she’ll point to women. After authoring the book, “Women of the Vine,” which shared stories of 21 women “who make, taste and enjoy wine,” Brenner decided to join their ranks with her own wine label, “Women of the Vine.”

Sommeliers show off their hand-picked, iPad-based wine lists. Servers jockey to increase the beverage tab. Who cares what the diner really wants to drink?

Recently I met two pros who leave their superior attitude behind the bar and approach food and beverage pairing from the guest’s viewpoint. They instinctively know that “guest” is the Latin root word for hospitality.

As chair of the Culinary Arts program at Johnson & Wales University in Providence, Rhode Island, Maureen Pothier is responsible for overseeing the curriculum and faculty and teaches classes in New World, traditional European, and international cuisines, stocks, sauces, and soups, and food safety and sanitation.

This year, Chocolate Week embraces a new concept with the promotion "Café Gourmand," "Tea Gourmand," or "Bubbly Gourmand." Participating restaurants, bakeries, and stores will offer a cup of coffee or tea, or a glass of sparkling wine with a chocolate inspired mignardises for the price of $10, or $15 for the sparkling wine offer.

As a writer specializing in the coverage of wine, food and travel, 2012 afforded me the opportunity to make several reporting trips to Europe, as well as to revisit some American venues.  During the long overnight flights and airport delays, I have had time to reflect on what I have seen and what I have tasted.

A graduate of the Culinary Institute of America, cookbook author and working chef Bradley Ogden earned his toque under the watchful eyes of legendary restaurateurs Joe Baum and Barbara Kafka at The American Restaurant in Kansas City, Missouri.

In 2011, The Monterey Bay Aquarium, a longtime advocate for environmental education and awareness, released the second edition of its report, Turning the Tide: The State of Seafood.

Mention Seattle to most people and a sizzling, deliciously marbled, perfectly prepared steak may not be the first image that comes to mind.

Sometimes we writers let our biases get in the way of our objectivity.

In the mid-eighties Paul Prudhomme’s blackened redfish permanently entered the vocabulary of average American restaurant-goers; but since then, you can argue that it is variations of blackened tuna that have become more ubiquitous in restaurants, bars and, no doubt, countless home

Eric Ripert, Josh Capon, Justin Smillie and Amanda Freitag are among the world famous chefs and special guest Ina Garten of Barefoot Contessa featured at the 2012 Chefs Dinner this summer in the Hamptons. The much-anticipated event now in its seventh year in the ongoing series, will be held on Saturday, July 28th starting at 5:30 p.m.

Americans love lamb, but they rarely prepare it at home. Perhaps because it is more expensive than many other red meats or because of its traditional reputation as a food reserved for holidays, Americans have left cooking lamb largely to the restaurant experts.