Back of the House

Feb 18 2010, 8:50 am

Real-Life Iron Chef: A Judge Tells All

Handpicked by Thomas Keller and Daniel Boulud, the author describes judging the 2010 Bocuse d'Or more

Oct 7 2009, 8:20 am

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 more

Oct 7 2009, 8:17 am

Wine Pairings, from Beef Heart to Chocolate

Browse the recommendations in Grant Achatz's eight-part series on wine more

Oct 5 2009, 8:31 am

Wine-Making, the Old-Fashioned Way

When the author arrives at a Napa vineyard, he expects to find modern equipment. Reality is much more

Sep 30 2009, 8:30 am

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 more

Sep 28 2009, 8:18 am

Making Food With a Sense of Humor

The author creates a whimsical dish using oysters, lychee, and caviar. Wine adds an ideal finishing more

Sep 23 2009, 8:29 am

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 more

Sep 21 2009, 8:20 am

Pork, Wine, and Harmony

The author balances the heaviness of pork belly with the lightness of lettuce. Wine pulls it all more

Sep 16 2009, 8:19 am

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 more

Sep 14 2009, 8:29 am

Why Wine Pairings Matter

The author introduces a series on pairings, explaining how he came to appreciate the way wine enhances more

Jul 13 2009, 8:31 am

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 more

Jun 30 2009, 8:16 am

When Envy is on the Menu

What happens when the people at the next table are offered something that seems better?read more

Jun 8 2009, 8:25 am

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 more

Jun 8 2009, 6:45 am

Life, 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 more

Jun 3 2009, 8:23 am

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 more

Apr 29 2009, 12:45 pm

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 more

Apr 23 2009, 8:19 am

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

Apr 15 2009, 12:45 pm

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

Apr 2 2009, 8:25 am

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

Mar 25 2009, 8:40 am

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 more

Mar 20 2009, 8:45 am

Creativity, In the Most Unexpected Places

Each season, the best chefs change their menus entirely. It can be hard to find new sources of more

Mar 18 2009, 4:30 pm

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

Mar 16 2009, 12:50 pm

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 more

Mar 13 2009, 9:00 am

Madrid Fusion, G8 Summit for Chefs

A diverse group of the world's tops chefs come together each year to share their latest discoveries and philosophies, and bridge culinary boundaries. The longtime star of the culinary world's cutting-edge conference asks, is the Madrid mojo gone?read more