Food

  • Meet the Klepto­gastromaniacs, Customers Hooked on High-End-Food Theft

    Grub Street

    In this era of $10 artisanal mayonnaise and $50 “bacon steak,” shoplifters’ tastes have also changed accordingly. Steven Millard, a vice-president of Murray’s Cheese, says he remembers being on a train leaving the Union Square subway station and watching in astonishment as a young man pulled hundreds of dollars’ worth of steaks out of his […]

  • Now You Taste It, Now You Don’t

    New York Times

    I can’t recall the exact date a few years ago when I ate my first ciabatta egg sandwich at Seersucker, in Carroll Gardens, Brooklyn. But I remember precisely how great it tasted and made me feel, which is why I ate it again and again at every possible opportunity.

  • High Lead Found in City-Sourced Eggs

    New York Times

    Preliminary results from a New York State Health Department study show that more than half the eggs tested from chickens kept in community gardens in Brooklyn, the Bronx and Queens had detectable levels of lead, unlike store-bought counterparts. While lead is a naturally occurring element that is ingested in a variety of ways, it has […]

  • The Ultimate Outdoor Kitchen

    Epicurious

    Transform your backyard or patio into a seasonal kitchen with tips, techniques, layout, and equipment advice from designers and experts

  • The Ultimate Kitchen of the Future

    Epicurious

    Transform your kitchen into a state-of-the-art work space with tips, equipment, and layout advice from top designers

  • The Ultimate Baker’s Kitchen

    Epicurious

    Love to bake? Design your kitchen to suit your passion with tips, equipment, and layout advice from designers and industry experts

  • What Do I Do If My Kid Will Eat Only White Food?

    New York Times

    You can’t let them live on marshmallow Fluff and string cheese alone, but you don’t have to worry too much. Try to make sure that the white foods you so tenderly arrange on your child’s plate come from the five food groups and aren’t processed.

  • A New Sandwich Shop for Cobble Hill

    New York Times

    The Van Horn Sandwich Shop, which combines Southern fried fare with an industrial chic aesthetic, opened recently in Cobble Hill, Brooklyn. Jacob Van Horn, an architect who grew up in Chapel Hill, N.C., but has spent the last four years living in Brooklyn, conceived of the restaurant last year after getting laid off from Skidmore, […]

  • Flame Retardants Found in Butter

    New York Times

    For about a decade, scientists have known that most Americans have minute quantities of flame retardants called polybrominated diphenyl ethers, PBDEs, in their bodies, but they were not sure how they got there.

  • All Bottled Up

    New York Times

    FINDING a visually appealing way to store wine bottles at home can be challenging, particularly since they need to be kept horizontal. “Wine is a living thing, so it’s always changing,” explained Emily Wines, a master sommelier. “The reason we store the bottles on their side is so the cork doesn’t dry out. If it’s […]

  • Organic Chemistry

    Newsweek

    The boom in restaurants serving local organic produce has come with an unexpected downside: more bugs in your food. Without pesticides to deter them, aphids, ladybugs, caterpillars and beetles are tagging along on the journey from farm to kitchen to dinner table with greater frequency. But the reactions among diners are as diverse as the […]

  • Bake It Like a Man

    Newsweek

    What do you call a goatee-wearing, bass guitar-playing, power saw-wielding, tattooed guy who spends his days mixing flour and sugar? A baker. But Duff Goldman, head of Baltimore’s Charm City Cakes and host of the Food Network’s hugely popular “Ace of Cakes” TV show is not your ordinary pastry chef. Instead of flat sheet cakes […]

  • Fast Chat: Changing Your Heart

    Newsweek

    Dr. Arthur Agatston’s first book, “The South Beach Diet,” was a best seller that turned into a national phenomenon. Now the cardiologist is back with “The South Beach Heart Program,” which aims to reduce heart attacks and strokes. He spoke with Julie Scelfo.It turns out that view is completely wrong. Instead, plaque develops like a […]

  • ‘South Beach Diet’ Doc Focuses on the Heart

    Newsweek

    The first “South Beach Diet” book in 2003 had an immediate impact on a fad-driven, weight-conscious world, but now author Dr. Arthur Agatston is back with a new book challenging America to rethink its approach to heart disease and focus on prevention.

  • Fire Up the Grill!

    Newsweek

    Bobby Flay, chef-owner of four celebrated restaurants in New York City and Las Vegas and host of the Food Network’s “Boy Meets Grill,” is known for many things: a love of barbecue, an obsession with bold flavors and superior grill proficiency. Healthful eating, however, has never been a top priority. So the title of his […]

  • Flying High on Four Stars

    Newsweek

    When The New York Times bestowed its fourth consecutive four-star rating on Le Bernardin earlier this month, the restaurant became one of only five in New York to win such an honor–and the only one to retain it for nearly 20 years. For chef Eric Ripert, who has been toiling in Le Bernardin’s kitchen for […]

  • For the Love of Chocolate

    Newsweek

    All his life, Jason Judkins was seeking something, but he was looking in all the wrong places, like vending machines. “Usually between 2 and 3 o’clock I’d eat a Snickers, a Three Musketeers or a Twix,” he recalls. “Then after dinner I’d have chocolate cake, or Hershey’s Nuggets, or ice cream with Hershey’s syrup.” But […]

  • Keep It Simple Stupid

    Newsweek

    For Alfred Portale, the Manhattan chef who gained fame in the 1980s with towering culinary creations that resembled architecture more than cuisine, the hardest thing in the world is cooking simply. Consider an appetizer he whipped up for Gotham Bar and Grill’s 20th-anniversary party this year: hamachi tartare with yuzo-orange vinaigrette and jalapeno pepper topped […]

  • In Season: Figuring On Figs

    Newsweek

    It took centuries for Americans to appreciate what Greeks and Romans knew long ago: fresh figs are a treasured delicacy. The Black Mission variety from California, known for its pink flesh and intensely sweet flavor, is available until November ($5 per pint, plus shipping, at Dean & DeLuca; 800-999-0306). Choose ones with smooth, firm skin, […]

  • Cooking: Tastes Like Homemade

    Newsweek

    Before there were cake mixes, there was cake. But a surprising new book, “Something From the Oven” (Viking. $24.95), by food historian and former NEWSWEEK writer Laura Shapiro, reveals how the packaged-food industry, established in the 1950s to provide meals for soldiers in foxholes, worked tirelessly to convince American homemakers that processed foods were not […]

  • Ballparks: Big Leagues, Bitty Burgers

    Newsweek

    The joys of a ballpark visit have long included partaking in a major-league snackfest: peanuts, Cracker Jack, hot dogs–plus a beer or three to wash it all down. But at stadiums across the country last week, food vendors took a little-league approach to feeding fans by offering an array of new pint-size snacks. At Dodger […]

  • Food: Tomato Sauces

    Newsweek

    There’s nothing like a bowl of pasta with homemade sauce to warm your soul on a cold winter day. But if you don’t have time to spend hours stewing tomatoes with chopped onion, ground beef and the requisite bay leaf, there are many tasty alternatives.

  • Helping Kids Get Fit

    Newsweek

    If doctors announced that nearly a fifth of our nation’s children were exhibiting signs of, say, typhoid, there’d be panic on Main Street. But for the past 10 years, public-health officials have been warning of another problem every bit as life-threatening and even more difficult to treat: childhood obesity. By now the statistics come as […]

  • America’s Pasta Pusher

    Newsweek

    Mario Batali is the latest celebrity chef to capture Americans’ hearts and stomachs. The Seattle native owns and operates three successful Italian restaurants in New York, hosts two television cooking shows and is the author of three cookbooks about Italian culture and cuisine. Recently, he graced the cover of Gourmet magazine–having launched a new line […]

  • Say Feta

    Newsweek

    Feta helps put the “big” and “fat” in Greek weddings. Now the European Commission has ruled that only Greek cheese can be called “feta.” (Other countries have five years to comply or win an appeal.) In the meantime, here’s a guide: Greek feta, typically made from sheep’s milk, is the “standard everything else is measured […]