You are right but, as Jerry Seinfeld would say, “Not that there's anything wrong with that.” Even in China, Cantonese cuisine is considered the most "haute" of Chinese cuisines. Unfortunately, with some exceptions, it...

I heartily agree with Pei. 3+ billion people who live in Asia wouldn’t give an old noodle for haute cuisine. The Japanese sushi chef who took 7 years to perfect his knife skills isn’t interested in demi-glace sauces....

A friend of mine wants to go and eat some “fancy”, upscale Mexican food. There is plenty of good Mexican comida in town, that’s for sure, but not a lot that’s haute that comes to mind. Any and all recs are...

"the food writer Madhur Jaffrey, who introduced the Western World to many different regional Indian dishes, I believe refers to it as the 'haute cuisine of vegetarianism'." and of course, madhur jaffrey would know. seriously,...

High rents, bigwig restaurateurs, and the death of haute cuisine have withered the Big Apple as a food destination, argues food critic Adam Platt.

Whole bass a la plancha.

It’s not every day you see a retraction for a restaurant review.

spinach

Is tea on the decline among younger Asian consumers? Reuters seems to think so.

Over at the Gurgling Cod, there’s an engaging effort to use the cheesesteak as a window into what authentic means.

styles, majestic with oil paintings all over and the like), but the food is excellent (if pricy) and the service/clientele is very Chinese. Here’s a site that has some shots of their haute dim sum. The Dragon Dynasty pics...

challenged the Mesoamerican cooks to come up with ingenious techniques & flavor combinations that produced intriguing results not unlike what many contemporary haute cuisine chefs seek. Now to get more specific of what Native...

sounding Tamale Colando recipe). However, in Mexico, a top chef and cookbook author is Patricia Quintana. Again, never owned any of them (But I’ve been to one of her restaurants in Mexico City), but I think she can kinda...

to perloo to spiked tea punches (the early forerunner of today’s iced tea) to she-crab soup, this is the South’s true melting pot cuisine. I hope that in the hoopla over our (admittedly fantastic) restaurant scene...

Until recently, I, like most New Yorkers, thought that cuisine in states without a seacoast was basically a choice between chain restaurants and chain supermarkets. If you wanted a regional specialty, you’d have to settle...