Writer Calvin Trillin says he was "making fun of food-obsessed bourgeoisie," but few people see it that way.
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"Most people don’t know anything about good pastry anymore," he says.
Memo to the DOH: It's time to expand the grading system.
The magazine's food issue includes some cocktail pointers, butchery tips, and an essay by Mimi Sheraton about forgotten sausages.
The rising star is staying true to himself, even as he's hounded by Top Chef and nosy neighbors.
Another slam for Fishtag, but praise for MP Taverna on Long Island!
If 'Modernist Cuisine' gives us anything, it's a new way to describe science-forward food.
They're more prevalent than ever, but nobody's really sure how to prevent them.