Back of the House
Photo by Keith Ferris/CIA
Real-Life Iron Chef: A Judge Tells All
Handpicked by Thomas Keller and Daniel Boulud, the author describes judging the 2010 Bocuse d'Or USA.read more
Photo by Lara Kastner
When a Chef Can't Taste His Food
Cancer treatments robbed the author of his sense of taste. He panicked--until he realized he could use his nose.read more
Photos by (clockwise from top left) Lara Kastner; Lara Kastner; Lara Kastner; Christian Seel
Wine Pairings, from Beef Heart to Chocolate
Browse the recommendations in Grant Achatz's eight-part series on wine pairings.read more
Photo by Lara Kastner
Wine-Making, the Old-Fashioned Way
When the author arrives at a Napa vineyard, he expects to find modern equipment. Reality is much different.read more
Photo by Lara Kastner
A Sweet Spot in the Middle of Dinner
Through 27-courses, eating can get monotonous. The author creates a food and wine pairing to help fight fatigue.read more
Photo by Lara Kastner
Making Food With a Sense of Humor
The author creates a whimsical dish using oysters, lychee, and caviar. Wine adds an ideal finishing touch.read more
Photo by Lara Kastner
Fish, Flowers, and the Taste of Youth
Intuition inspires the author to add blossoms to a turbot dish--and his manager to pick the wine to go with it.read more
Photo by Christian Seel
Pork, Wine, and Harmony
The author balances the heaviness of pork belly with the lightness of lettuce. Wine pulls it all together.read more
Photo by Lara Kastner
Finding a Wine to Drink With Offal
It can take days to turn animal organs into a satisfying dish. And then it's time to pick the wine.read more
Photo by Heather Sperling
Why Wine Pairings Matter
The author introduces a series on pairings, explaining how he came to appreciate the way wine enhances food.read more
Photo by Lara Kastner
When a Chef Gets Famous
Should he get out of the kitchen? One reluctant celebrity says he has to, for his brand and needs to, for his creativity.read more
Photo by Heather Sperling
When Envy is on the Menu
What happens when the people at the next table are offered something that seems better?read more
Photo by Heather Sperling
Adventures in Latex and Silicone
Trying to bring his restaurant's kitchen out to the dining room, the author experiments with the unusual. A description of his innovative method for including diners in the food-preparation process, plus an audio slideshow showing how it works, step by step.read moreLife, on the Line: A Memoir Proposal
In a proposal for an upcoming memoir, the author describes his career as an award-winning chef and the battle with tongue cancer that threatened to end it.read more
Photo by Lara Kastner
Pulling Back the Kitchen Curtain
Diners want to watch, to witness the "magic show" of a restaurant kitchen and gain an understanding of the how, why, and what of occupational cooking. The author, averse to tables in the kitchen, describes his new way to let them.read more
Photo by Lara Kastner
What if Food Changed Mid-Meal?
From blowtorches to unexpected dousings of dairy-based broth, one chef interjects a bold new dimension to the dining experience. His "Jekyll and Hyde" idea seems simple at first, but once he gets started, questions keep arising.read more
Photo by Lara Kastner
Food Tasting or Art Installation?
Food that pushes boundaries of cooking should challenge norms of dining, too. When do food and art merge? And is it possible to change how food is perceived if it's served within the framework of "art" and not a restaurant?read more
Photo courtesy of Martin Kastner/Crucial Detail
New Fusion: Making Old Modern
A critically acclaimed veteran of French Laundry and leading pioneer of Molecular Gastronomy reflects on the juxtaposition of tradition and innovation. Can one forge ahead into new territory while still respecting and drawing upon the ideas of generations past?read more
Photo by Heather Sperling
Experiential Dining: Japan to America
Most restaurants offer diners the experience they desire for the evening. But taking away some control from diners allows a chef to craft an entire culinary experience. Break open your entree with a wooden mallet. Design your next course from a list of words. Who's in control?read more
Photo by Lara Kastner
Inspired in the Dark on a Tatami Mat
A provocative chef experiences a provocative meal. Oddities? How about starting with the snowball? Presentation matters -- context changes the way you perceive, and thus taste, food. Sometimes it takes traveling to distant countries to remember this lesson.read more
Photo by xmatt/FlickrCC
Creativity, In the Most Unexpected Places
Each season, the best chefs change their menus entirely. It can be hard to find new sources of inspiration.read more
Photo by Sektormedia/Flickr CC
The Thrill of the Gel Is Gone
The food industry looks to science to help it do anything from suspend beads of gel in a sweet beverage, to figure out a way to pack a breath-freshening burst of mint in a strip of film smaller than a postage stamp. But what can modern science offer some of the world's best chefs?read more
Photo by SlickFilms/Flickr CC
In Madrid, Defending Molecular Gastronomy
Without the laboratory, the modern-day chocolate bar may very well not exist. Molecular gastronomy can be a heated, controversial topic in the food world but that doesn't mean it hasn't given us great things. A study in the science of food.read more
Photo by John Sconzo
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