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... (11 replies, last updated by Josh Mittleman April 4, 2002)

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... (7 replies, last updated by jeanmarieok October 13, 2009)

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... (14 replies, last updated by Chefsquire November 15, 2008)

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),... (32 replies, last updated by jerryd916 January 28, 2009)

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. (16 replies, last updated by G Wiv October 29, 2003)

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... (32 replies, last updated by TroyTempest February 25, 2009)

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.... (41 replies, last updated by MarcDC January 13, 2009)

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... (42 replies, last updated by SanseiDesigns February 3, 2007)

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... (4 replies, last updated by tokyorosa April 17, 2007)

http://www.nytimes.com/2007/07/01/magazine/01food-t.html?pagewanted=print This was a really interesting article, and so simple. Now I am curious. (3 replies, last updated by davis_sq_pro July 4, 2007)

Atlantico for Proof to mix up the cusine. Realistically, all are very good choices. The only other two I would consider looking at are Zengo—also in Penn quarter/Verizon area. Latin Asian fusion fun modern decor and written... (10 replies, last updated by joann.hill12 June 30, 2009)

's been in and out of print. Last time I saw her byline was in “Philly Style” magazine. Contact her througth the mag and maybe she’ll give you the recipe. Better yet, try to find and buy her book. The recipes... (3 replies, last updated by Jim Tarantino January 7, 2002)

The Coachhouse-I have an old Bon Appetite magazine (November 1980) with a story and recipes (which I still use) from the Coachhouse. Black Bean Soup-Rack of Lamb- Bread and Butter Pudding and the famous Dacquoise Cake A couple of... (5 replies, last updated by rocky October 24, 2004)

Corduroy, without question. Proof, too. (6 replies, last updated by reiflame June 18, 2009)

Baltimore Magazine’s 2009 Best of Baltimore Reader’s Poll is final and a few of the results: Best Bagel – Panera, (???) Greg’s second, Goldberg’s third, either of which is better Best Burger – Five Guy’s (OK by me) Best Crabcake –... (5 replies, last updated by Joe H August 3, 2009)