Behind the Swinging Doors

A day in the life of a restaurant kitchen.

Craptails

The 10 worst drink concepts of all time.

The Year in Food 2006

From bad spinach to exploding lattes: The tastiest moments of 2006.

The Year in Food 2008

What we ate, what the candidates ate, what the Olympians ate.

Never mind... I am NOT paying $100+ a bottle for a still, over proof and sickly sweet malty beer. Their triple bock was nothing special (anyone want to buy a vertical selection of all their years of triple bock?) and this just...

We had someone write into our site horribly depressed about a "Gourmet Magazine" folding after enjoying subscriptions for something like 15yrs. The reason I bring it up is that she was a big fan of the “tail of the...

YET MORE FOOD: It looks like another Food Network regular has scored a magazine deal. Hoffman Media, the company behind “Cooking with Paula Deen,” is planning to publish a new magazine with Sandra Lee, a New York...

The August 2007 Sacramento Magazine has their list of Best of Sacramento as ranked by readers. The results are mostly the same, but there are some interesting ones. Both types are listed below: Best of the Best: Biba (expensive),...

Sorry for any redundancy; I didn’t sleep well and just finished proofing a six-page chart of very tiny numbers that the magazine I work for is running soon. I intended it to be a supporting call.

is a freelance magazine writer, and it’s one of the ones that keeps showing up here despite our best efforts. Reminds me of the glory days of Playboy, where they would pick the worst and most commercial crap as their...

There is a fascinating local magazine which is published once a year and not available for sale. Generally, it is distributed free within the restaurant community to help promote Washington’s chefs and their restaurants....

are practically idiot proof. but throw a little butter into the sauce reduction at the end on hammersly’s to smooth out the sauce. also, both are better done a day ahead, as it makes degreasing them ALOT easier, and both...

a lot of chefs are cooking in plastic these days. Apparently plastic can withstand heat from the outside source like oven and steam, but not in microwave where the heat emanates from the inside out. Of course, I have no...

Science may have come up with a way to prevent onions from making you all weepy when you cut ’em.

What the curds have wrought for four pious women.