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Top Chef’s Tom Colicchio Wants To Focus On The Food

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.

Free Ice Cream For Science!

Gastrophysicist Charles Spence — and a neighborhood science experiment — reveal how the color of your plate affects how food tastes.

Can A Restaurant Be For Everyone?

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?

The Rigor And Aggression Of The French Kitchen

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.

The Great Data-Driven Restaurant Makeover

Can tweaking one table turn around a restaurant's prospects?

Comic Phoebe Robinson Stress Eats Vegetables

The comedian and podcast host tells us how to navigate a big meal in tight jeans, who should pay on a first date, and what it’s like to go out to eat when you’re in an interracial relationship.