The New York Times – Travel:
Ana Ros broke through the boys’ club of fine dining, earning Hisa Franko in Slovenia two Michelin stars and a spot on the list of the world’s best restaurants.
Category: Cooking and Cookbooks
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Why Do American Diners Have Such a Limited Palate for Textures?
The New York Times – T Magazine:
Complex taste sensations play a crucial role in food around the world — but have long been shunned stateside.
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Why Monumental Cream Puff Towers Are on the Rise
The New York Times – T Magazine:
Croquembouche, the French pastry popularized in the early 19th century, is suddenly back on the banquet table.
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Designers and Meghan Markle Like the Taste of Her Cakes
The New York Times – Fashion & Style:
Claire Ptak, who is publishing her fifth cookbook in May, counts Meghan Markle, Simone Rocha and Christopher Kane as fans of her desserts.
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A Meal in Which Bread Was the Starter, the Main and the Dessert
The New York Times – T Magazine:
At a cabin in rural France, the author Laurel Kratochvila gathered some of Europe’s most exciting bakers to exchange unusual ideas — and loaves.
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At Restaurants, Dog Menus Are the New Kid Menus
The New York Times – Fashion & Style:
From special menus for canine companions to food trucks and even tasting menus, some restaurateurs are pulling out all the stops for pets.
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Ruth Rogers and Nina Raine Find the Drama in a Restaurant
The New York Times – T Magazine:
The River Cafe chef first hired the playwright and director as a waitress — a job that soon inspired a play.