Vanity Fair: What's Wrong With The Michelin Guide. Esquire:Why It's Hard To Trust The Michelin Standards. FT:Star-Crossed: Once universally revered, the Michelin Guide is now dismissed by some as a relic of a bygone age
posted by the man of twists and turns on Dec 14, 2012 - 56 comments

Rutabaga, a webcomic about an adventuring chef.
posted by curious nu on Nov 15, 2012 - 9 comments

Kitchen Nightmares shows Gordon Ramsay helping restaurants make miraculous turnarounds. Ramsay helped relaunch Austin, Texas's El Greco, but the restaurant still ended up closing. Some people are saying that Ramsay's interference may have been the final nail in the coffin for the restaurant.
posted by reenum on Jan 22, 2012 - 112 comments

Vegan bakeries are churning out increasingly tasty treats. Due to the negative connotations associated with veganism, many of these bakeries are forced to keep their vegan identities on the down low.
posted by reenum on Oct 20, 2011 - 111 comments

Is Cooking Really Cheaper Than Fast Food?
posted by reenum on Oct 7, 2011 - 192 comments

Freezer Meals on the Cheap.
posted by bwg on Jun 26, 2011 - 94 comments

Multinational food and pharmaceutical company Podrovka is cooking its books -- literally. Its latest annual report includes a section that must be baked in the oven before it can be read.
posted by brain_drain on Nov 21, 2007 - 20 comments

The Cooperative Extension Service, founded in 1914 in the US by the Smith-Lever Act, was established in concert with the land-grant universities to develop practical applications of agricultural research, and spread them to farmers and others throughout the country. As part of this education program, the extension programs have produced and collected an extraordinary amount of practical advice, easily accessible to the layman... [more inside]
posted by Upton O'Good on Sep 18, 2007 - 12 comments

"From the first day on pots and pans, I knew what I wanted. I was never cool with being small-time -- that's what got me locked up in the first place: I wanted to be the man."
In 1988 Jeff Henderson landed himself in a federal prison for dealing cocaine. In 2007 he's executive chef at Cafe Bellagio in Las Vegas. Cooked: From the Streets to the Stove, from Cocaine to Foie Gras is his story.
posted by teem on Feb 27, 2007 - 15 comments

À la carte explores French cookery in just about every angle one can imagine. Featuring an extensive list of recipes, suggested menus, and in-depth articles ranging from how to plan a meal, to what tools to use, including everything one needs to know about knives. Like Strawberries, & crêpes? Want to know more about ice creams & sorbets? Obsessive is an understatement.
posted by riffola on Nov 25, 2005 - 14 comments

Food For Thought For Serious Foodies And Would-Be Pros: Egullet.com is mainly written by professional cooks for professional cooks but obsessive, perfectionist gastronomes like you and I can join in too. It's delightful and delicious; like a MetaFilter for fussy gluttons, over-curious gourmets and gastro-porn addicts. Today, celebrated chefs Dan Barber and Michael Anthony, currently wowing New Yorkers at the Blue Hill restaurant, will be answering questions from hoi-polloi such as ourselves. My question's already in...[ From the August issue of Food and Wine magazine, where Michael Anthony was interviewed as one of the best new American chefs.]
posted by MiguelCardoso on Jul 25, 2002 - 12 comments