New York may soon be joining seven other states to end the sale and possession of shark's fin -- an irresponsibly harvested luxury ingredient that has contributed to a serious decline in the world's shark population. The state Assembly has unanimously agreed to halt sales of fins and several environ ... More >>
1 Harnessing the power of the sun to make dinner! Here's a nice bit about solar cooking, or concentrating sunlight and converting it into heat. NPR shows us how to heat a pot with reflective panels using some cardboard and aluminum foil. [NPR] 2 Francis Lam on food writing and the joy of talking ... More >>
This week in food blogs ... Serious Eats eats 19 lobster rolls. [Serious Eats] Eddie Huang and Francis Lam talk about whether or not it is fair for chefs to cook other cultures' food. "A huge part of the reason I opened Baohaus is because everyone thought Momofuku pork buns were the original and ... More >>
If you read Francis Lam's story for the New York Times last week, maybe you thought about it for a few minutes: why do American-raised chefs who learn to cook the food of immigrant cultures often become so much more successful than the immigrants themselves? It's a very interesting question. I don ... More >>
Bravo announced season 4 of Top Chef Masters today and the New York chefs competing include Missy Robbins of A Voce, Sue Torres of Sueños, and Kerry Heffernan of South Gate.
This week in food blogs... Food Republic shows us how amazing exploding food is when photographed up close. Gilt Taste remembers Biggie Smalls' death with an essay by Francis Lam on what the rapper's lyrics taught him about food.
Day 2: General Tso's Chicken from King Dragon (1548 Madison Avenue, 212-369-6788) The identity of General Tso and the origin of his eponymous, ubiquitous chicken has long been a question nagging the American psyche, right along with queries like "Who is John Galt?" (spoiler: he's a total jackass w ... More >>
Gilt Taste / Marcqui AkinsRuth Reichl tweets sadly not featuredGilt Taste, the epicurean arm of luxe Gilt Groupe, launched today, offering both an online marketplace for specialty foodstuffs and an online magazine led by Editorial Advisor Ruth Reichl (formerly of Gourmet) and Features Editor ... More >>
Who knew that bears like to get high, too? Though we can't vouch for the scientific veracity of this video, it sure is fun to watch, and we're wondering where we can find mushrooms like that in the forest, too! Or maybe in the Union Square Greenmarket? It comes to us from Literal Bears I'm Jealou ... More >>
ruthreichl.comAfter a month or so of speculation, it looks like Ruth Reichl is indeed collaborating with Gilt Taste, the new food version of Gilt Groupe, the website that bills itself as a provider of "invitation-only access to highly coveted products and experiences at insider prices."
If you are reading this and haven't made any Valentine's Day dining plans, you are screwed. Unless you are one of the millions of Americans who apparently think that Olive Garden is a desirable destination for romantic dining.
Of course, you didn't miss it. It's the racially-charged semi-homemade cake recipe phenom that won't die. But, is Sandra Lee's Kwanzaa Cake racist? Salon Food's Francis Lam points out that it has little do with culinary traditions associated with Kwanzaa. And now, the recipe writer Denise Vivaldo' ... More >>
Days after Our Man Sietsema pitted the McDonald's Snack Wrap against the BK Breakfast Bowl, Francis Lam admits that the Southern Style Chicken at McDonald's is actually pretty good. [Salon] In case you missed it, spaghetti tacos are all the rage among kids these days. Yep, that's spaghetti t ... More >>
GawkerLike a grease trap's lingering odor, the tipping debate will never really go away, at least not until journalists stop writing about it and anarchy rages in the streets and diners are momentarily distracted from dwelling on percentages. The latest salvo comes from an article our intrepi ... More >>
Robert SietsemaM&T's sautéed pine nuts and corn.If you don't have any Labor Day plans, consider yourself lucky: that means you'll have the opportunity attend the Asian Feastival, a culinary fantasia taking place in Queens.
Emborg/FlickrFood for thought.Much has of late been said on the topic of children in restaurants, and much more will undoubtedly be said, but we're pretty sure that Our Man Sietsema, whom Salon's Francis Lam interviewed for a story about the subject, is the first to offer some perspective by ... More >>
The man himself.The James Beard Foundation is announcing its James Beard Awards finalists via Twitter this morning. The list of chefs has just started rolling out (currently, regional finalists are being named), but the list of final nominees for the foundation's Media and Journalism Awards a ... More >>
Get your dough stretched like taffy at a new spot
As good a way as any to determine food journalism's future.Last night at the Gabarron Foundation, Culintro hosted a panel discussion about the future of food journalism. The overall message? Food journalism does actually have a future. In a discussion moderated by New School food studies prof ... More >>
Kuai An's special hand-pulled noodles.We at Fork in the Road have long been enamored of hand-pulled noodles. Salon's Francis Lam is, too: today on Salon's Food Section, he devotes a few hundred choice words to a recent hand-pulled noodle crawl he conducted through Chinatown. And over the cour ... More >>
In this month's Columbia Journalism Review, Robert Sietsema pens a feature on the history of restaurant reviewing; the importance of anonymity; the increasing number of writers not only identifying themselves, but also accepting free meals; and how food blogs and sites like Yelp have changed the lan ... More >>
Ever wonder what the editrix of the now defunct Gourmet has in her icebox? Salon's Francis Lam asked his old boss to open her refrigerator door for all to see what dwells therein.
Gourmet's excellent website may be suspended in purgatory, but one of its erstwhile staffers has moved on to try to fill the void: Earlier today, former Gourmet contributing editor Francis Lam published the first post on Salon.com's new food website, called, appropriately, Salon Food. Promisi ... More >>
Certain words are so overused in food writing, that they make our skin crawl. Which is not to say that we don't use them ourselves, we just don't like it when other writers do. Maybe you know some food words that put your teeth on edge. Dollop Slathered Homey Wilted Nosh Drizzled Crispy Ea ... More >>
The Solitary Cyclist at Monkey Town Food blogging luminaries turned out Saturday night at Monkey Town in Williamsburg to bid farewell to Ganda Suthivarakom of eatdrinkmanwoman.com. She's leaving this week for a six month stint in Stockholm. The band she fronts as lead singer -- The Solitar ... More >>
I was hanging out in Flushing with my friend Francis Lam, who writes a weekly column for Gourmet.com. We'd been on the usual run to Golden Shopping Mall, Roosevelt Food Court, and the Peking duck window at Corner 28. We'd gotten a scallion pancake under the LIRR, and copped a lamb kebab ("with spic ... More >>