We look at the skill it takes to be a great hibachi chef, and what happens when the performance becomes problematic.
What judgments do we make about a restaurant's food based on how the people working there look?
We're back on with our pal Madeleine Brand, talking do's and don'ts for New Year's Eve/Day celebrations on her public radio show. Take a listen and enjoy the ride into 2012!
We didn't have time to include Dan's challenging and admittedly only moderately effective technique for saving sushi in our latest episode. But we'd love to know what you think about his multi-pronged process. /mark
As you can tell from our latest Slate video, we love taking new foods designed by "experts" and improving on them. A new place called Pop-Tarts World has opened in Times Square, and they're featuring some noteworthy menu items... The menu includes the Fluffer Butter, marshmallow spread sandwiched between two Pop-Tarts frosted fudge pastries; the Sticky Cinna Munchies, cinnamon rolls topped
From Amanda in Chicago, a momentarily stressed-out lover of raw fish: This meal was a reward for making it through a particularly harrowing day at work. The store I was managing at the time was the epitome of the Bermuda triangle of technology issues. So I picked up this meal on my way home from work that night. Sushi has the power to make all right again. Share