Plus, our favorite critic responds to Toby Young.
PETA is offering chefs a $10,000 prize for vegetarian foie gras.
A closer look at a proposed nominee.
The molecular gastronomist is working on a new project.
Plus: New York beer bars and the line chefs' favorite restaurant, in our morning news roundup.
First, e-mail the chef. Then, enter his contest.
André Balazs and Vikram Chatwal get fixed up, too.
‘Edible Brooklyn’’s Gotham counterpart covers everything from locally foraged ginkgo nuts to urban beekeeping to the joys of NYC tap.
With talks from David Chang, Daniel Boulud, and seemingly every other chef in the city.
Justice is served, with braised pistachios.
For Michael Ruhlman, there's one chef that needs to be heard, and that's Dan Barber.
Dan Barber of Blue Hill at Stone Barns says the best foie gras he’s ever tasted comes from a farm that doesn't force-feed its geese.