What is served at Wasabi is so-o-o-o fresh.
The Culinary Arts Museum at Johnson & Wales University reopened in September after a fifteen month hiatus to re-assess its inventory.
The best corned beef in the Boston area by far is, get this, at an Italian lunch joint in Downtown Crossing, Sam LaGrassa’s.
We were surprised to come upon one of the last things you’d expect to find on the Outer Cape: a French bistro and boulangerie.
Molecular gastronomy, the application of scientific principles to the understanding of domestic and gastronomic food principles is shaking up the food world harder than Shake ‘n Bake.
Conductor Martin Pearlman and restaurant proprietor Mary-Catherine Deibel talk about their 35 year-old friendship.
Knowledge-burdened Ph.D.’s and passionate young mothers, deep into their problems and their futures. You had to compete to converse.
The film is many things. It is a testament to the restaurant, immortalizing it on celluloid. It’s also a requiem for the restaurant, which you see as it is closing. It’s a manifesto for culinary invention. It’s a tribute to chef Ferran Adrià and what he has wrought, how he has transformed thinking about food. Screens at the MFA tonight through December 30.
In India, dosas are cooked on a griddle in the street, as well as in restaurants and homes. As street food goes, the dosa gets high marks. It’s not junk, and it tastes great. The Dosa Factory in Central Square, subtitled “Indian Street Food,” is a hole-in-the-wall–not for an evening of food and talk. But that’s not what street food is. It’s a quick fix, and for these purposes, it’s about as good as it gets.
What is a Judicial Review? It is a fresh approach to creating a conversational, critical space about the arts and culture. This is our fourth session, this time deliberating on the relationship between science and food. It could be foam or gel, popcorn cloud or liquid ham, in the hands of the chefs of avant-garde […]