Hot Spring in Paris

An interview with Daniel Rose, the American chef of the most buzzed-about restaurant in Paris.

Spiced Lamb Riblets

A natural pairing of lamb and Moroccan spices.

Why Aren't Dogs Allowed in U.S. Restaurants?

Poor bow wow, no chow for you.

Farewell to Hydrocolloids

Chef Alex Stupak’s Mexican food dreams.

Bring It

The best rolls and cases for carrying your knives.

Alcohol Plus Vitamin C

Citrus gives winter tails a summery kick.

Trash Talk

Your garbage deserves a nice package.

A Feast of Words

In which authors display a stunning variety of descriptive powers about food.

The Other Napa

What’s worth doing in the Napa Valley: a travel guide to the wine country.

Bistronomics 101

French chef Iñaki Aizpitarte proves that you don’t need a trust fund to afford haute cuisine.

Public Transit Picnic

Is it rude to eat on the subway?

Our Favorite Butchers

We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it.

Modern Florence

Beyond David and the duomo.

Three Times an Entrée

Double entendres aside, three-ways have been offered up since the Yuan dynasty.

The Conference You Wish You Went To

A report from Tales of the tail.