There are many ways to critique an art form such as cooking, and like most art forms, the way one sees it differs from one to the other. Opinions are, with no need to repeat a vulgar idiom, commonplace. Everyone has an opinion when it comes to food, even picky four-year-olds.
She joined us to discuss her latest projects, her time as one of America's most high-profile food critics, what it was like to manage Gourmet, and her thoughts on the future of food writing.
"If you can't say something nice, don't say anything at all" may be Thumper's Law in the animated world, but versions of it have been around a bit longer than Bambi. The hospitality industry, more than any other, may have created an expectation of servitude and pandering at all costs.
Combining avant-garde cooking techniques with high-tech kitchen tools and a poetic sense of whimsy, molecular gastronomy is equal parts art and science. From deconstructed dishes to playful foams to smoky liquid nitrogen desserts, molecular chefs seek to explore food differently.
While we're all for eating healthy and counting calories, sometimes nothing satisfies our cravings like some crispy-fried wings served with homestyle sides such as waffles and mashed potatoes. Thankfully, fried chicken is currently enjoying a renaissance in America.
The Hot Chicken Takeover: How One Man's Ohio Pop-Up Restaurant Is Bringing the Nashville Heat to the Midwest
What is it about THIS chicken that renders tourists, families and loyal locals alike so deliciously drawn in?
"Maybe I expected more or maybe I expected the experience to be more memorable after almost one year waiting for the meal. I think it's become some sort of celebrity thing and a place where you should go if you get the chance, no matter how and that it has to be good."