Fine dining isn't always so "fine." Sometimes that delicious meal is tainted by overcooked meat, still-frozen food, caterpillars nestled in the greens or other surprises that ruin a perfectly good dinner.
When bad luck strikes, you might want to cast a seething glare at your waiter or stamp your foot and throw a hissy fit, but if Miss Manners has taught us anything, it's that a little kindness can go a long way. The clip above outlines how to handle those unfortunate scenarios that necessitate replacement dishes. With a little tact and kindness, a friendly server should be happy to help.
Naturally, these tips tend to work best at upscale establishments. Complain at your own risk when dining at the local dive. Otherwise you might get an even less savory surprise.
We can change the way we make eggs -- scrambled, poached, fried -- but what about changing the eggs themselves? Mix up your scrambling routine with quail eggs.
Rice Cream Puddings offers customers puddings flavored with everything from coquito to rum raisin.
Writer Maricel E. Presilla writes about the Cuban memories evoked by sweet mangoes.
California's Brassfield winery traded rolling cattle fields for vineyards and grapes.
Northwest Miami-Dade is home to restaurants like Olivos, Thai Cafe and Taberna de Ignacio, while Hollywood boasts Exotic Bites, Cafe Italia and Orale Mexican.
La Cofradia adds "Ceviche Bar" to its name and revels in raw fish.
In search of the best burger, the Times talks to a slew of gourmet chefs about the recipe for patty perfection.
The Jets and the Sharks aren't the only ones busy with turf wars -- old-school food vendors are battling a growing onslaught of gourmet street fare on the streets of New York. To top that off, six have been arrested on permit-fraud charges.
Move over foie gras -- seal meat, served in Montreal, is the food world's latest faux pas.
Restaurants in France breathe a sigh of relief as the meal tax falls from a whopping 19.6 percent to the more reasonable 5.5 percent.
Beans and rice, as seen through the eyes of Joe Quintana, executive chef at Rosa Mexicano.
"Twelfth Night" fans rejoice: Central Park's Delacorte Theater now offers a whole realm of food beyond the usual pretzels and hot dogs.
Bison meat is lean and non-gamey -- and also delicious.
The servers may wear jeans, but the food at Blanc Burgers is anything but casual, with patties mixed with rib-eye, tenderloin and New York strip steak.
Choirmaster Kevin Hershberger talks about culinary style and shares a recipe for Gelatin Lemon Wedges.
Kansas City hosts self-guided farm tours from Independence to Shawnee. And there are plenty of local farmers markets that bring the farms closer to home.
Five cheap kitchen tools that won't break the bank: steak knives, wok, hands, coffee dripper and wine opener.
The latest Seven-Day Menu Planner features everything from chicken wraps to Boston cream pie.
These days, just about everything is DIY -- including homemade tofu! But when time is of the essence, there are places to buy it in Los Angeles. And if you require a little more info, here's all you need to know about the soy-based blocks.
The story behind Circle C Ranch and its co-owner Kim Blain, whose gorgeous fruit and colorful personality made her a legend at the Hollywood Farmers Market.
Restaurants on the rails: A look at how chefs make fine dining work with the small kitchens and delays of train travel.
The non-profit SEE-LA does its part to bring the fresh and delicious world of farmers markets to underserved communities with a Farmer's Kitchen.
Louisiana Best Seafood is pure So-Cal, and might boast the best fried fish in Los Angeles.
The 8 oz. Burger Bar has hit its stride, offering a solid beer list and, of course, notable burgers.
The wine of the week is an "elegant and approachable" 2007 Stoller Vineyards Pinot Noir JV Estate.
There's something about pork that makes it the perfect wrapping and stuffing. Sizzling bacon often encircles the likes of scallops, beef, turkey and even French toast, while porcine goodness can occasionally be found in that classic junk food, pigs in a blanket.
Chef Albert Di Meglio of New York City restaurant Olana has taken it one tantalizing step further. In the above video, Di Meglio makes Sausage-Wrapped Pork -- a whole new world for the dedicated pig fan. He grabs a pork tenderloin, wraps it in a sausage filling and finally encases it with caul (a type of fat). He pops the whole thing in the oven and then slices and serves it.
Those who just can't wait till the end of the video to broaden their porcine horizons can click here for the recipe.
Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:
Calling all frosting lovers: Sprinkles now offers shots of sugary frosting without all that cake to get in the way. Michael Symon shares handy tips on everything from whole spices to olive oil.
We can change the way we make eggs -- scrambled, poached, fried -- but what about changing the eggs themselves? Mix up your scrambling routine with quail eggs.
Second Helping of Slashfood - June 19
Competitive-Eating Contest to Pit Humans Against Elephants
The Backyard Boom - The Hungry Bride
