September 16th, 2010
08:30 PM ET
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As it happens, we were at that second party along with Gail and can attest that 1. she is that luminous in person, 2. Ed is infinitely less moist than he appears on camera and 3. with some effort, and dedication one can fit a truly stunning quantity of duck gizzards and mini panna cottas down one's gullet.

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Filed under: Gail Simmons • Television • Top Chef


5@5 - Food editor and author J.M. Hirsch
September 16th, 2010
05:00 PM ET
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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.

J.M. Hirsch is the cookbook author of a "High Flavor, Low Labor: Reinventing Weeknight Cooking." He is also the national food editor for The Associated Press.

In the spirit of that same "high flavor" approach, he's here to promote those fairly commonplace ingredients to their full culinary potential. Time to give your pantry the old razzle dazzle.

Five Uncommon Uses for the Most Common Pantry Ingredients: J.M. Hirsch
FULL POST

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Filed under: 5@5 • Think


September 16th, 2010
03:45 PM ET
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What does IHOP mean to you: pancakes or prayer?

Get more on the LAWSUIT

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Filed under: Think • Video


The math behind 96 billion burger choices
September 16th, 2010
02:45 PM ET
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Today, CNN Money's Laurie Segall reports on 4food, a new New York City restaurant that's fueling its customer base with the use of social media. The restaurateurs claim to offer 96 billion burger combos available as orders. Stacy Cowley crunches the numbers.

New Manhattan burger joint 4food lets eaters customize their creations with an extensive ingredient menu, and news reports have put the range of options at anywhere from "more than a million" to "140 million" burger combinations.

"There can't possibly be 140 million combinations," I said to my statistician spouse.

"Let's find out," he said, firing up Excel.
FULL POST

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Filed under: Bite • Casual • Restaurants


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