With a new downtown restaurant and an insane two-year food competition coming up, Daniel Boulud is at the top of his game—which puts him heads above everyone else.
Katie Workman is the Editor-in-Chief and Chief Marketing Officer of Cookstr.com, a Web site devoted to great, tested recipes from chefs and cookbook authors. She writes about food for various blogs and Web sites. Katie is on the board of City Harvest, and actively involved in Share Our Strength. She lives in New York City with her husband her two boys, ages 6 and 9.
With a drop in the abundance of bee colonies, the scarcity of honey has left consumers in a sticky situation—the price is being driven way up.
From a 1,200-pound behemoth to a $30,000 bank-breaker, cupcakes are the pastry world’s most versatile offering, and continue to court an obsessive fan base.
Bill Clinton joins the biggest names in the food business at this year’s New York Food & Wine Festival—the culinary world’s equivalent to Fashion Week. Katie Workman talks to the event’s organizer.
How are truffles, one of the most lusted-after foods in the world, feeling the heat of the recession? Katie Workman talks to truffle suppliers and chefs about the treasured fungi.
With two million applications for a mere 800 reservations, the world-renowned restaurant El Bulli in Roses, Spain, is one of the culinary world’s most sought-after destinations. American chef Jody Adams dishes on how she got in.
Why we should take a lesson from food expert Betty Fussell and not let the relentless pursuit of progress ruin the pleasure of summer corn.
Graham Elliot Bowles, Chicago’s best young chef, doesn’t likes menus, serves food with attitude, and has ditched bread for popcorn. You have a problem with that?
In the summer, tomatoes rule the kitchen, even if few know how to prepare them with any differentiation. For that, we’ve convened seven of the world’s best cooks.
Just in time for the stickiest days of summer, here's a master class in matching great wines with the season's hardest-to-pair ingredients.