Hive to Honey

Like the cupcake before it, the macaron, a French confection that resembles a pastel-colored sandwich cookie, is ready for its close-up.
It has been featured on film and television, in magazine articles and a new book called “I Love Macarons” by a Japanese pastry chef. Once the preserve of high-end French patisseries such as Ladurée [...]

Classic, in fact, was the watchword of the night. “I just wanted to do a straight-up, classic burger,” said former Top Chef contestant Spike Mendelsohn of Washington’s Good Stuff Eatery, the defending champion, clad in a boxer’s robe and wearing a giant title belt. “We do classic burgers at Bill’s,” said Brett Reichler, chef of [...]

List of finalists for this year’s International Association of Culinary Professionals’ Cookbook Award:
IACP

Many Americans still think of canned seafood as a weekday sandwich stuffer fit solely for low-budget brown baggers. But professional chefs increasingly are hooking high-end customers by featuring tinned fish on their menus.w
Chefs sing its praises for quality, ease of use, almost infinite shelf life and promotion of sustainable seafood stocks.
For instance, celebrity chef José [...]

During the 8th international gastronomy summit, madridfusión, Arzak and Philips Design present a series of concepts intended not only to delight palates, but also evoke emotion and stimulate the senses. The latest project from the Philips Design Probes program is a multi-sensorial concept using an integration of sensory stimuli that subtly affect the dining experience [...]

For years, British food has been the butt of jokes the world over – and no more so than in Manhattan, despite the thousands of Brits who have colonised the Big Apple and done their best to assert some influence. Now, at last, our culinary expertise is getting the respect it deserves and even famously [...]

You can find tacos in outer Mongolia, Amsterdam, Addis Ababa and Australia — even in outer space (the latter thanks to NASA). They have, in fact, become as ever present as the hamburger.
And that’s the rub. They no longer seem Mexican, but American, says Jeffrey Pilcher, a University of Minnesota history professor who will give [...]

Some restaurants are responding to the plight of this and other species. In addition to Miya’s, Tataki Sushi & Sake Bar in San Francisco, Bamboo Sushi in Portland, Ore., and Mashiko in Seattle use only species that aren’t threatened or raised in a way that could be detrimental to the environment.
Next month, at a Convention [...]

When it comes to pizzerias catering to customers with food allergies or diet restrictions, gluten-free crust is so 2009 – or rather, that goes for what’s usually employed to make it. Celiac Disease concerns are in fact growing, but those afflicted want more from their food.
Luckily, the ingredients used to make more healthful crusts [...]

Food Writer’s Diary readers are mostly chefs and others involved in the foodservice industry, as well as food writers, food-studies scholars and amateur food enthusiasts. About 20 percent are based in the metropolitan New York City area and most of the rest are from elsewhere in North America.
The poll was conducted for the first two [...]