News

How to be a restaurant critic

Nothing gets foodies more excited than the discovery of a new food, for example the cheese-and-bacon-stuffed pizza burger, except perhaps a jolly good debate about whether restaurant critics should be anonymous.   Just before Christmas 2010, LA Times critic, S Irene Virbila, was outed after 15 years of ... Read more...

The forket list: five things to taste before you croak

Meat fruit at Dinner by Heston Blumenthal, England “I might be the first chef who’s put a testicle in Germaine Greer’s mouth,” Heston Blumenthal pondered aloud when serving this medieval English sleight-of-hand - a plum made from a bull’s testicle - to her on his TV show Heston’s Feasts. “Bollocks have never ... Read more...

Ruth Reichl, queen for an evening

FORMER New York Times restaurant critic Ruth Reichl was once more important than the King of Spain. She knows from personal experience and in her autobiographical adventure, Garlic and Sapphires: the secret life of a critic in disguise, Reichl recounts the moment when the Queen of reviewers trumped a King for a ... Read more...

Share |