China recently banned all imports of Japanese seafood. What does that look like on the ground?
sushi
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