Top chefs push Obama to improve food policy

Visiting one of his favorite Chicago restaurants in November, Barack Obama was asked by an excited waitress if he wanted the restaurant's special margarita made with the finest ingredients, straight up and shaken at the table.

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‘Iron Chef’ isn’t as tough as it looks

Wondering about how a certain reality show pulled something off? Have a question about a certain contestant?

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I once took my parents to a trendy restaurant in south-central London that was famous for its espousal of nose-to-tail eating. Foodies were raving about its avant-garde use of tripe, and I'd heard that it kept some decent real ales.

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Looking for a new place to dine? Take your pick with Bon Appetit's top 10 best new restaurants in America! Not only do they serve simple, satisfying local food but they all support local farmers, sustainable agriculture and regional cuisine.

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There is a local newspaper person that has taken a crash course in the culinary arts in the kitchen of a restaurant. I have seeded an article here and there but here are all the articles he has written to date in the paper...Some topics are informative... They include...

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True Master Chefs, A Review of Top Chef Masters

What a delight the past 2 months have been on Wednesday nights, with the addition of Top Chef Masters to the Bravo lineup.

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Dishes served up by chefs include warm vermicelli pudding, scented with cinnamon and green cardamom, sprinkled with crush pistachio and rusk croutons; and dill-seasoned cheddar cheese fish pie accompanied with fresh broccoli and sweetcorn.

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Twitter users have started to post entire recipes online in no more than 140 characters - but some instructions are confusing. We challenged leading chefs to boil down their own recipes.

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In an effort to make affordable - and delicious - fare, Bon Appetit's Foodist applies money-saving shortcuts to home cooking.

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Christian Dortch, 18, formerly of Anaheim Hills, takes top honors.

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Bartolomeo Scappi (?1500-??1577) was perhaps the most famous chef of the 16th century. The banquets he prepared during appointments with Cardinals in the north of Italy brought Scappi to the attention of the Pope.

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Channel 4 is being urged to fire Gordon Ramsay after he swore 243 times in one show. His guests took the total to 312 expletives, one for every 20 seconds of Gordon's Great British Nightmare.

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Kurt Michael Friese considers himself fortunate to be a chef in the midwest. He likes the availability of fresh meats and produce;

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There is nothing as reliable and long-lasting as cast-iron cookware. With just a little care, it will last a lifetime – no, make that generations.

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The art of actually preparing a meal has become a thing of the past.

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My Not So Furry Family

You've all heard me talk about my clan so much, I decided to give you all a peek. My mom will kill me if she knows I did this. If you hear of my demise, MAMA DID IT! (I'm joking!)

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A 14th-century recipe book compiled by King Richard II's master cooks is to put online for the first time to give modern-day chefs an insight into the delicacies of the Middle Ages.

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These people sound amazing! My favorites would be the healthy lunch lady because she is cooking to make a difference. I was also really drawn to Daniel Patterson because he grows all of his own food at his restaurants.

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Tom Collichio muses on the results of this season of Top Chef. Women are reluctant to enter the culinary world because they believe (and this is not unjustified) that a cooking career is incompatible with raising children, which leaves those of us who want to hire, promote, and  …

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This article describes a very interesting trend toward elaborate efforts to impress foodies of the restaurant set. I find it interesting that as my food tends toward more and more simple (mostly because of a reduced budget for food) this other, fantasy trend is at play.

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"For as long as I've been around restaurant kitchens they have been testosterone-fueled places where guys almost revel in their profanity," said Ruth Reichl, the editor in chief of Gourmet.

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I LOVE shopping at my local Gourmet Garage as much as the next guy. But sometimes I plop a can of chicken broth down on the checkout counter and think, "$2.19? For someone to boil chicken bones? I want that job."

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Celebrated chef Paul Prudhomme was setting up his cooking tent on the practice range at the Zurich Classic of New Orleans on Tuesday morning when he felt a sting in his right arm, just above his elbow.

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These local chefs are a diverse lot: male and female, young and not so young, classically schooled and trained in the trenches. But there's one thing they all have in common: a passion for cooking.

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It was 1982, and Peter Lewis was waiting tables at Trattoria Mitchelli down in Pioneer Square when word got out that something big was happening up on Capitol Hill. Something he knew he wanted in on.

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I feel over-exposed to all these Celebrity Chefs, to the extent that I want them all to go away, for a while anyway. I'm inclined to seek out the un-celebrity chef who quietly produces great food. Or just stick to my own cooking.

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This pronouncement from a survey of the cookbooks from five different chefs - three male and two female.

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