"nytimesdining" news and stories

Truffle oil demystified - Frank Bruni divulges the truth behind the flavor. Yes, it is chemically-enhanced.

Serving lunch or looking for a unique appetizer? Creamed Morels on Chive Butter Toast will be ready to serve in under thirty minutes.

Do you really want to wait until Friday to eat fish? Black Cod on Wilted Radicchio

In the mood for some Cephalopod Stew? No, I really can't make it sound any better, but with fresh octopus and new potatoes rounding out this hearty dish, I'm sure it is delicious anyways.

The perfect meal, perhaps? Whether you are serving breakfast or brunch, lunch or dinner, Asparagus Frittata suits them all.

Double dose of Bruni: Frank B reviews Chef Tom Colicchio's Craftsteak and Craftbar

NY Times food columnist Mark Bittman, also known as 'The Minimalist', shows us his take on Deviled Eggs which you can watch on video.

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Frank Bruni seems to have gotten tired of attending regular restaurants and, only weeks after reviewing steaks at a strip club, he flitted around town trying out room service at seven different New York hotels. Room service no longer means that a tray is left outside your door. At these places, the rooms are made to give diners a restaurant-like experience - often with food from a famous restaurant/chef to boot!

How can food be kept safe during preparation in commercial kitchens? Vinyl/latex gloves may not be the answer, as there is no real evidence that they keep the food clean. Soap and frequent hand-washing, as basic as they seem, may still be the best option.

Mandarin orange growers work hard to keep their fruits seed-free so that they can command 3-4 times as much at stores.

Make real Irish soda bread for St. Patricks. No raisins or caraway seeds needed!

Mark Bittman, the minimalist, makes squid.

Frank Bruni gives Nish two stars

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