Why are appetizers always so much tastier than entrées? Is it because chefs focus their attention on creating that perfect first forkful—one that hopefully sets the stage for the entire meal? Or since main courses come with higher price tags, do kitchen commandos feel compelled to stick to the safe-but-boring staples? Perhaps patrons succumb to food fatigue: Even a seasoned gourmand has trouble getting as jazzed about his 27th bite of rib eye... More >>>