foie gras
Hannibal's Food Stylist Is More Worried About Oysters Than Cannibalism
Lobsters in cantaloupes and foie gras gussied up with ostrich feathers are commonplace on the Hannibal dinner table. But it takes a keen artistic sensibility—and sometimes a pile of mashed potatoes—to make that food camera-ready.
Chef's Night Out: Tory McPhail
We headed down to New Orleans to hang with Tory McPhail, chef at Commander's Palace, who showed us that a night out in the French Quarter is best spent drinking whiskey, eating Creole food, and drinking more whiskey.
Why the "World's Most Expensive" Burger Probably Won't be the Best
Every week a new “World’s Most Expensive” headline is typed out by an editor somewhere in the world. From pizza to burgers to, uh, ice cubes, this ludicrous restaurant trend just won't quit.
The Sign of a Good Restaurant Involves You Falling off Your Seat
I once broke a glass table in the Paris Bar in Berlin. At the time, I screwed a high chair in next to the table for my baby and then, crack, it broke. A total nightmare, but the staff were really kind and didn’t make a fuss. That’s the first sign of a...
We Should Be Eating More Canadian Geese
Geese are the worst kind of Canadians: they're jerks, cause tons of property damage, and bring down entire aircrafts. They're also delicious—and very, very plentiful.
Alpine Kind of High
Alpine style is the OG of cheese genres. It sounds like some sort of kinky sex move that involves one too many right angles, but it’s far more than just some dairy squeezed fresh from the mountainside.
Foie Gras Is the Devil's Work
Foie gras is the result of gavage, a technique of forcing a tube down the throat of a helpless goose, and pumping the bird so full of food that their liver expands to about ten times the size.
The Black Hoof
Headed up by mastermind Jen Agg and her chef de cuisine, Brandon Olson, Toronto's The Black Hoof is known for its giant charcuterie boards, tuna with sweetbreads, horse tartare, and foie gras with Nutella.