The Product: Fair Trade, the Other Chocolate
Katherine Sacks Antoinette Bruno
When you melt a bowl of chocolate, you know exactly how it will behave. Heat the chocolate, stir, cool, and in an almost magic-like transformation,...
Cookbook Review: Cocktails & Conversations by Joel Finsel
Deanna Dong
As 2004 Rising Star Mixologist Joel Finsel muses in the introduction to Cocktails...
Chefs, Producers Take a Stand Against Fracking in New York State
Nicholas Rummell
On July 26, New York City’s leading chefs, oenophiles, beer lovers, and the environmentally concerned will gather at Brooklyn Winery to eat good food...
Inside Staff Meal: Behind the Bar
Katherine Sacks Antoinette Bruno, Will Blunt, and Shannon Sturgis
Staff meal is a term not usually included in the mixologist's glossary. While the kitchen crew is filling up at 3:30pm, the mixologists are just...
The Weekly Mix: Mixologists Turn to Drinking Vinegars
Nicholas Rummell Shannon Sturgis
Drinking vinegars aren't exactly a new invention; they date back at least several hundred years. And they're not just for the bourgeois—just ask your...
Cookbook Review: Japanese Cuisine by Seiji Yamamoto
Deanna Dong
To Chef Seiji Yamamoto of Nihonryori RyuGin in Tokyo, cooking is not simply about fresh ingredients, knife skills, or beautiful plating. His approach...
Fly on the Wall: 2012 Atlanta Rising Stars Honorees Dinner
Katherine Sacks Shannon Sturgis
Imagine bucolic fields and a sprawling garden plot, not to mention horses, a state-of-the-art kitchen, and a pantry of tools. It's a chef's dream,...
The Product: Tomr's Tonic
Emily Bell Shannon Sturgis
Tom Richter wasn't looking for a big idea. He didn't stay up late (or later) after service searching for one profitable product to save him from the...
The Quest for Umami: Chef Yoshihiro Murata
Amanda McDougall
When Yoshihiro Murata talks about seasoning food, he’s not talking about salt and pepper. An amino acid and nucleotide are at the forefront of his...

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