More Americans are starting small farms, sometimes called 'hobby' or 'lifestyle' farms, which provide much of the food found at the nation's farmers' markets and roadside stands.
Le Bernardin reservations out of your reach? Chef Eric Ripert launched a wine club, giving the average Joe access to his vino-expertise and recipe pairings to use at home.
Now that California law requires fast food joints to list nutritional information, consumers are learning that the seemingly healthy salads and dips are often fattier than the pizzas and fries.
What do chefs eat when they need a palate cleanser after so much fancy restaurant fare? When they take off their aprons, they reach for the same indulgences we do -- perhaps just with an upgrade. Slashfood asked celebrity chefs to share their favorite cravings.
Mario Batali When orange-clogged chef and television personality Mario Batali isn't reinventing Italian cuisine, he's still got it in the bag -- of Doritos, that is. "I love two things: good gelato and, strangely enough, Doritos and salsa. It has to be Doritos, though. I especially like the lime-flavored ones with chili."
Nigella Lawson Which foods make domestic goddess Nigella Lawson feel sinful? None! Nigella, who is famous for her intimate, relaxed cooking style says, "I don't have any guilty food pleasures. The only thing one should ever feel guilty about is not taking pleasure."
See what snacks Bobby Flay, Tom Colicchio and other celebrity chefs sneak after the jump.
In just two years as the sommelier and wine director at New York's world-renowned Le Bernardin restaurant, 37-year-old Aldo Sohm has become a wine world heavyweight, having been recognized as "Best Sommelier in the World" in 2008 and earlier this month for "Best Wine Service" at the James Beard Awards. Trained in his native Austria, Sohm came to the United States to improve on his then "dumpy" English so he could better compete at wine competitions. We caught up with Sohm this morning to chat about the unwritten rule of pairing fish with white wine, which vino goes well with grilled salmon and that other reason why he now lives in America.
How did you become a sommelier?
Ever since I was little I had a thing of smelling food and wines. At first I didn't really like wine when I entered the industry. This was [when I was ] 16 or 17. People in the restaurant would ask me what you could recommend and I didn't know and thought this was embarrassing. [Then] I went on a wine trip with my father -- he invited me. I was 20 and I saw it, and it was kind of interesting and just went from there. You said you moved to the United States to improve your English, but I get the sense there was another reason?
Austrians love to complain. I hate to complain so I figured it is easier to change a country than to change myself.
More about pairing rules -- and how to break them -- after the jump.
Since last June, Eric Ripert has been making his own online cooking show, in which he uses a toaster oven to prepare an assortment of wonderfully easy and tasty looking dishes (I've embedded one of my favorites above, in which he mades toaster oven-roasted chicken tenders). It's a charming show, reminiscent of the old days of food television, but with a splash of modern charm. He's comfortable in front of the camera, without being overly chummy or showy.
American Public Television took note of his on-camera appeal and has given him a ten-show deal. It will be called Avec Eric (which is also the name of his online show) and will be airing nation-wide beginning in the fall. I'm really looking forward to it (especially after seeing him on Top Chef last night).
Most of the time, when I watch the Top Chef quickfire challenges, I think to myself that I could handle the challenge (or at least keep my head above water). However, as you'll see in the video above, tonight's quickfire is really designed to separate the truly skilled chefs from the rest of us. Eric Ripert is the guest judge and he challenges the chef'testants to fish fileting contest.
Tune in tonight to see who wins the quickfire and who later gets eliminated from the competition. These days, my money is on the obnoxious Stefan to take the win, although I'm still hoping that Jamie is able to pull through to the end. How about the rest of you?
In a press conference this morning, Tim Zagat announced The Vintage Dinner Series, a gathering New York City's finest Chefs that will create menus inspired by 19th century banquets. Many of the dishes the chef's will be serving have mostly disappeared from the restaurant and even the home scene over the past hundred years. Recreating period-appropriate ambiance and meals will create an unforgettable dining experience.
Chefs from restaurants such as Blue Hill at Stone Barns, Chanterelle, Del Posto, Gramercy Tavern, Le Bernardin, Per Se and many more are very excited to be taking part in such a historic dining event. Tim Zagat says: "This is the greatest group of chefs since Escoffier ate home alone!" These prix fixe dinners will be priced on par with each restaurant's standard menu, but will include drinks, tax and tip. Each restaurant will also donate a portion of the evening's proceeds to a charity of their choice.
Interested? Don't hesitate to make reservations immediately! Seating is extremely limited and expected to sell out possibly by the end of the day. For a complete list of restaurants, menus and charities, please go to ZagatPresents.com.
It's been a long 14 episodes, and last night we finally learned who has been crowned the new Top Chef. Lisa, Richard and Stephanie duked it out for the title in Puerto Rico, creating what was supposed to be the "the most important meal of their lives." I don't know what caused me to salivate more -- the food or the drama. Read on!
I've been featuring a lot of books lately that aren't actually cookbooks, but books that are about food, cooking and eating. Today's featured book is no exception. Called How I Learned to Cook, it is a collection of essays by some of the world's most famous and accomplished chefs in which they share some of the pivotal moments in their culinary educations. There are stories from 40 chefs, including Rick Bayless, Mario Batali and Eric Ripert.
As someone who has always been fascinated by how people chose the career paths they take in their lives, I love dipping into this book and reading about the moments that have influenced successful people. There is also a fantastic companion book called Don't Try This at Home, which includes stories of culinary catastrophies.
Chef Eric Ripert of Le Bernardin in mid-town Manhattan will be opening two new restaurants in the Caribbean. The two, to be called Blue and Periwinkle at the new Ritz-Carlton, Grand Cayman, will be seafood restaurants, like Le Bernardin. Blue will be fine-dining and Periwinkle will be a casual restaurant.
The new $440 million Ritz-Carlton will be a 144-acre luxury resort that is scheduled to open in late fall. Ripert has asked Le Bernardin's sous chef, Richard Brower to serve as chef de cuisine for both restaurants. In order to ensure quality standards, Ripert also plans to fly to the restaurants in the Caribbean with a whole team every month. From Manhattan to the Caribbean once a month? What a life!
What do Matt Dillon and Gisele Bundchen have in common? They vacation in the sexy and exclusive
Brazilian vacation spot of Trancoso. Chef Eric Ripert investigates.
Carbs, carbs, carbs, carbs, carbs. Everyone seems to be cutting down on them, but Food & Winecelebrates them.
Vegas, baby! A new, very non-Vegas restaurant has opened in the city, and
the mag predicts success.
Spoilers!
Chef Eric Ripert of 
What do Matt Dillon and Gisele Bundchen have in common? They vacation in the sexy and exclusive
Brazilian vacation spot of Trancoso. 
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