She can be critical, but at least she'll tell you to your face.
Is it possible to run a high end restaurant that turns a profit and treats people fairly? And is there a point in trying?
The Top Chef judge bristles at the idea of a “celebrity chef.” He’s also created more than a few on his show. We talk about the role of TV for chefs today, and the future of restaurants after COVID-19.
Gastrophysicist Charles Spence — and a neighborhood science experiment — reveal how the color of your plate affects how food tastes.
When you walk into a restaurant, you’re bombarded with signals that tell you what kind of place it is. But what happens when those signals bring certain people in, and keep others out?
As a middle-aged dad, writer Bill Buford moved his family to France to see if he could cut it as a chef in a high end restaurant. He learned that the French love rules — and so does he.