Tinker, Tailor

An interview with Chef Sam Mason of Tailor.

The Rise of the Salt Tooth

The craze for salted sweets.

The CHOW 13

Our first annual awards, presenting a baker’s dozen of provocateurs, trendsetters, and rabble-rousers.

The Year in Food 2007

Vegansexuals, tainted dog food, greenwashing, and more.

Food Blog Heaven

We could browse these recipe-focused websites all day.

New York magazine is up to its usual mischief: tempting already harried New York gastronomes and tantalizing the rest of us. This time, it previews dessert-centric lounges that put the sweet course first.

Sam Mason a must! He is the pastry chef at wd-50. He was nominated for the James Beard award this year.BRILLIANT, BRILLIANT, BRILLIANT...

Gourmandism has made its way into the Pabst-drinkin’ indie-rock scene.

favorite pastry chef (not the molecular gas. type like Sam Mason) is Nicole Kaplan. When she was at EMP, she wow’ed me. When she moved to Del Posto, she wow’ed me even more. Now she is the pastry chef at The Plaza...

Joined a friend for dinner last Friday at the recently opened Mason's Haunt and both of us were very pleased. It’s a nice space -plain but attractive. THe wait staff is attentive and efficient and friendly, without being...

and pastry chefs!! I will even be baking some rugelach for the event. Anyway, here’s the info: THE SWEETEST EVENT OF THE YEAR IS ALMOST HERE! Only 3 More Days Until the San Francisco Professional Food Society’s and the...

beans... hopefully a big yum). Theo Chocolates also gets David Lebovitz going, who used to be a pastry chef at Chez Panisse and has written a book on just chocolate:...

Hi Querencia, as a professional I would use a chocolate with about 60-70% cocoa mass for anything that requires “bittersweet” chocolate. A favorite brand among pastry chefs and my personal favorite is Callebaut but it...

This week’s episode of Top Chef takes a step away from the food to focus more fully on mega-drama and frat-house antics—and some loyal fans have pledged to stop watching because of it.

I have spent, literally, YEARS learning how to make puff pastry. Martha had a chef on named Francoise that said the butter should be the same consistency as the dough. It still takes a long time in terms of inactive hours, but a...