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Kendall Hill peers through the looking glass, or coupe, at an unexpected shift in the winemaking world.

Eating Well Is The Best Revenge

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Ice cream's texture is the result of the same processes that govern concepts like forest recovery, rock formation and sub-zero survival in animals.

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Created in 1921 at the El Floridita in Havana for Ernest Hemingway, and improved by our friend Andreas Schneider in Singapore, this is the perfect refreshing dr

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You can game the system, or just maintain your dignity and eat elsewhere

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Good food, good eating, is all about blood and organs, cruelty and decay. It’s about sodium-loaded pork fat, stinky triple-cream cheeses, the tender thymus glands and distended livers of young animals. It’s about danger—risking the dark, bacterial forces of beef, chicken, cheese, and shellfish. Your first two hundred and seven Wellfleet oysters may transport you to a state of rapture, but your two hundred and eighth may send you to bed with the sweats, chills, and vomits. Gastronomy is the science of pain. Professional cooks belong to a secret society whose ancient rituals derive from the principles of stoicism in the face of humiliation, injury, fatigue, and the threat of illness. The members of a tight, well-greased kitchen staff are a lot like a submarine crew. Confined for most of their waking hours in hot, airless spaces, and ruled by despotic leaders, they often acquire the characteristics of the poor saps who were press-ganged into the royal navies of Napoleonic times—superstition, a contempt for outsiders, and a loyalty to no flag but their own. A good deal has changed since Orwell’s memoir of the months he spent as a dishwasher in “Down and Out in Paris and London.” Gas ranges and exhaust fans have gone a long way toward increasing the life span of the working culinarian. Nowadays, most aspiring cooks come into the business because they want to: they have chosen this life, studied for it. Today’s top chefs are like star athletes. They bounce from kitchen to kitchen—free agents in search of more money, more acclaim. I’ve been a chef in New York for more than ten years, and, for the decade before that, a dishwasher, a prep drone, a line cook, and a sous-chef. I came into the business when cooks still smoked on the line and wore headbands. A few years ago, I wasn’t surprised to hear rumors of a study of the nation’s prison population which reportedly found that the leading civilian occupation among inmates before they were put behind bars was “cook.” As most of us in the restaurant business know, there is a powerful strain of criminality in the industry, ranging from the dope-dealing busboy with beeper and cell phone to the restaurant owner who has two sets of accounting books. In fact, it was the unsavory side of professional cooking that attracted me to it in the first place. In the early seventies, I dropped out of college and transferred to the Culinary Institute of America. I wanted it all: the cuts and burns on hands and wrists, the ghoulish kitchen humor, the free food, the pilfered booze, the camaraderie that flourished within rigid order and nerve-shattering chaos. I would climb the chain of command from mal carne (meaning “bad meat,” or “new guy”) to chefdom—doing whatever it took until I ran my own kitchen and had my own crew of cutthroats, the culinary equivalent of “The Wild Bunch.” A year ago, my latest, doomed mission—a high-profile restaurant in the Times Square area—went out of business. The meat, fish, and produce purveyors got the news that they were going to take it in the neck for yet another ill-conceived enterprise. When customers called for reservations, they were informed by a prerecorded announcement that our doors had closed. Fresh from that experience, I began thinking about becoming a traitor to my profession.

Eating Well Is The Best Revenge

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Coffee doesn't just make you healthier, live longer and perform at a higher level. It also helps you lose weight. Yay!

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This Pomegranate Champagne Cocktail is the easiest cocktail for entertaining! Just 3 ingredients and no cooking!

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5,139 Likes, 134 Comments - Marta Greber (@whatforbreakfast) on Instagram: “Made some emergency quiches before I left for Paris, but after this morning breakfast I can see…”

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46 Likes, 2 Comments - Hippie Food AB (@hippiefood.se) on Instagram: “Yum

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Swim-up bars can now be found everywhere from Montego Bay to midtown Manhattan. But how and where did the idea first originate?

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As the weather gets warmer, we're shifting from big pastry stouts and dark lagers to farmhouse ales and sours. Here are the best beers to drink this spring.

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The right places to eat, right now

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No one likes a boring dessert! Try our amazing chocolate decoration ideas to keep your desserts fun and unexpected. What's your favorite decoration? Let us k...

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For Katz's owner, surviving the pandemic is about sticking to the strategy set in place generations before him.

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More than a century before Instagram, Agnes B. Marshall mastered the art of extravagant, over-the-top ice cream designs.

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An appreciation. I wanted his life. I don’t think I’m alone in that. He went places you and I will never go. He ate things you and I will never eat. He met people you and I will never meet. He lived. Anthony Bourdain lived so much that the idea of him dying seems completely preposterous. And yet here we are. Pick any superlative you want for him. He was, of course, an excellent chef. If you haven’t made his scrambled eggs, do yourself a favor and correct that. He was a wonderful writer and enormously popular public speaker. He presided over what was, in my mind, the best travel show in TV history (No Reservations and Parts Unknown shared a production company, a host, and a logline, so by all means consider them one and the same). But his greatest accomplishment, of course, was his life itself. I mean, honestly, WHAT A GODDAMN LIFE, MAN! He lived a scant 61 years, but my god, were those years densely packed. Watching him trot around the globe week to week engendered only the warmest of envies. And, in death, Bourdain takes with him a collection of memories and experiences so immeasurable, and so vast, that they dwarf any book or TV episode he leaves behind. It is that life, more than his work, that millions of people (myself included) seek to emulate: a life that is hungry, thirsty, curious, honest, compassionate, rowdy, horny, all of it. That life has almost certainly inspired the very hipsters that Bourdain himself openly derided, but that’s a pretty minor complaint when you think about it. He was a man of true pleasure—pleasure in food, pleasure in sex, pleasure in friendship, pleasure in love—and wanting that for yourself is a welcome sin.

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Was beer brewed to make water potable? When did hops enter the picture? And what do the Budweiser Frogs have in common with Captain Jack Sparrow?

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Are you a D2 or a C3?

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Bubble tea—or boba—started as a Taiwanese beverage but has swept the globe. It was invented in the 1980s and is made with a root vegetable native to South America. But what is it, exactly, and how did it come to be?

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The bizarre sanitarium staple that became a spreadable obsession

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Believe in them or not — ghosts don’t care

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The anatomy of a dive bar, and how it lives in our language.

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From the lust-worthy items of coffee equipment, in a photoshoot that pays homage to light erotica, through a sultry short story covering the youthful reminiscences of a wizened coffee shop proprietor, to tracing the history of the dynamic, caffeinated drink in the religiously lazy and ruins-covered Rome, we have a slew

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See more interviews at http://emmytvlegends.org/

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Sohla El-Waylly is here for the holiday’s best side, which she griddles into sandwich filling, fries into croutons and simmers into dumplings for soup.

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Among the wines available in the Pura Brasa Arenas wine list, you’ll come across one of the denominations of origin that is most appreciated by wine lovers: the Somontano D.O., by Bodegas Enate. This innovative winery in Salas Bajas (Huesca) was founded in 1991 and has one the most modern …

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I am a home cook in New York City. I have shared more than 1,400 recipes on my website, Smitten Kitchen, and I’ve written two cookbooks. I am the kind of insufferable person who squeals when the first tomatoes of the season show up at the farmers’ market and I post about them on Instagram with abandon. But there are many good reasons to never cook at home. I know because I bail regularly. First of all, those tomatoes are often staggeringly expensive, as they should be. Farming is brutally hard work. And the results are highly unpredictable, I’ve found in my few failed stints as a Gentlewoman Balcony Farmer. In a city where rents have never been higher, groceries also cost huge chunks of money. As long you can buy five dumplings in Chinatown for $1.25 — forever, I hope — it’s never going to be purely economical to cook at home. And what kind of monster wants to turn on an oven in August, anyway? That wheezing window air-conditioner can only do so much. Did your landlord find your grill on the fire escape and confiscate it, your only way to cook without melting in your apartment?

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The burgers, from Silicon Valley-backed startups Impossible Foods and Beyond Meat, are turning up on menus from fancy New York bistros to Burger King. The companies got early funding from tech titans (Twitter co-founders Evan Williams and Biz Stone for Beyond Meat; Bill Gates for both Impossible and Beyond) and a roster of elite venture capital firms. And no wonder. Here was a food play that made sense in the Valley: a never-before-seen product made with the latest technology that had the potential to disrupt meat production, one of the world’s biggest environmental threats.

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Customs restrictions, high transport costs, and a short shelf life have made the world’s greatest mangoes — grown in Pakistan — difficult to come by in the U.S.

Eating Well Is The Best Revenge