Hankering for a hunk of lethal lunchmeat? These Indonesian snake butchers are harvesting cobras for local eateries. We're holding out for boa burgers and copperhead calzones.
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The Heirloom Recipe Index exists to make your Grandma (or great uncle, or second cousin on your mother's side) a superstar and preserve their kitchen legacy.
Hosting your first dinner party is nothing short of a knee-buckling, nerve-wracking ordeal - a step into adulthood that our inner footie-pajamaed child often stridently resists.
When that time came for Indian-born Sobhana Venkatesan nearly 25 years ago, she got by with a little help from her friend's scribbled kulfi recipe.
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors and all manner of opinionated people from around the globe.
Drew Nieporent is the cigar-toting tour de force behind Myriad Restaurant Group.
Nieporent has accumulated quite the compendium of food-centric accolades: an induction into the James Beard Foundation's "Who’s Who of Cooking in America;" Bon Appetit magazine's Restaurateur of the Year; and three James Beard "Outstanding Restaurateur" nominations - just to name a few.
In the business since 1978, Nieporent is a master of eating, drinking and general merriment. Want in? Steer clear of his party no-nos.
Top Five Party Pitfalls: Drew Nieporent
A colleague's husband claims the best foie gras he's ever had (and he's had his fair share) is the torchon that's served as an amuse bouche on Air France. I'm happy for him. Mazeltov.
I was just asked if I'd like to buy some pretzels on my 4+ hour flight from Denver to New York. I seriously considered it.
Recently, Eatocracy shared A Taste of the World Cup to prime your palate for South African fare. Now Nadia Bilchick leads a tasty tour of this fascinating cuisine.
Every weekday, we're highlighting a local or regional blogger we think you ought to know about. We can’t be everywhere at once, so we look to these passionate eaters, cooks and writers to keep us tapped into every facet of the food world. Consider this a way to get to know a blog’s taste buds, because, well, you should.
You asked. He answered. Get 'Medium Raw' with the chef turned author, TV host and general, uh, stuff-stirrer.