Jonathan Gold, the restaurant critic whose curious, far-ranging, relentless explorations of his native Los Angeles helped his readers understand dozens of cuisines and helped the city understand itself, died on Saturday in a Los Angeles…
Madeleine Kamman believed that preparing a meal properly, and teaching chefs how to do so, required an all-encompassing knowledge. Chefs, she would say, need to understand the science of how ingredients mix; the history, geology,…
Last month, in a petition formally filed with the United States Department of Agriculture (USDA), two advocacy groups made a stunning claim: Your American grass-fed beef might actually come from overseas, even if it’s labeled…
Like many in the hospitality industry, German sommelier Martin Riese aims to ensure each and every one of his guests experiences ideal pairings during their meal. Only Riese is just as concerned with pairing water…
“I met Madeleine Kamman at Luberon College in Avignon France and she planted a thirst for food & wine that completely changed my life. Her mentorship and friendship spanned all these years enriching me beyond…
There are about a hundred trillion microbes living inside your gut — protecting you from infection, aiding digestion and regulating your immune system. As our bodies have adapted to life in modern society, we’ve started…
Rob Knight is a pioneer in studying human microbes, the community of tiny single-cell organisms living inside our bodies that have a huge — and largely unexplored — role in our health. “The three pounds…
Soil, not grapes, is the latest must-know when choosing a wine,” Bloomberg has proclaimed. Meanwhile, wine writer Alice Feiring has published a book which helps drinkers choose their tipple by “looking at the source: the…
THE BEST CRABS OF THE SEASON TODAY’S LESSON: The warming waters of Summer convince the crab population to shed its Winter armor and become briefly what we know as soft shells. This is the special…
The wine world has faced an ongoing debate over whether wine bottled with a cork is better than twist-off bottles and other non-cork packaging. On one side, you have the cork industry (a surprisingly vocal…