The Michelin Guide is a guidebook issued by the Michelin tire company, first created in 1900 to increase demand for tires by encouraging recreational travel. The first American Michelin Guide arrived in 2005, for New York City.
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The gargantuan summer picnic staple has a fascinating story: 100 million tons are produced worldwide and they take up the most space of any vegetable crop in the world. But not long ago, the flesh of the melon was white and it had a bitter taste.
The Michelin Guide's influence appears to be waning, indicating a shift in the perception of fine dining in contemporary culture. Trends show that diners today prefer getting recommendations from more informal networks, especially after lackluster experiences at Michelin-rated restaurants. Some chefs claim the star ratings don’t significantly influence their business, and others reject the pressure of obtaining a Michelin star altogether. Read more about the shift in this article.
For 40 years, being a "foodie" meant possessing knowledge and expertise about ingredients, restaurants, and flavors. Now, the author argues, being a foodie has more to do with documenting aesthetically pleasing meals than critical consumption. She argues for increased attention toward the complex systems that bring food to our tables.
Kosher foods align with Jewish religious customs based on scripture. While there is a type of salt that is kosher (most often, salts without iodine), the kosher salt you see around the US is actually big, flaky salts used in a kosher process of curing meats.
Earning a Michelin star is no easy feat; neither is cooking a steak. This tutorial, featuring three Michelin-starred chefs, shows how the pros tackle the subtle art, walking even the most kitchen-averse eaters through the best ways to cook a great cut.
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