Sublime

I know a vegetarian who can’t pass up the occasional bite of roasted duck, avid carnivores who order soy lattes, and cooks at award-winning earth-to-table restaurants who have a fondness for Coke Slurpees and late-night fast-food drive-thrus. I love that!—it seems very human.

The cook's spoons with holes or slots are, unsurprisingly, female, and the unslotted ones, male.

Too lazy to peel fresh? You don't deserve to eat garlic.

Stock. Stock is the backbone of good cooking.

Miller tore open a bag of scratchings and got stuck in. As always, knowing how bad these crunchy slices of fried pigskin were for him and being well aware of the possibility that he might break a tooth at any moment only made the experience more enjoyable; gave it a salty frisson. It was basically Russian roulette with snacks. As far as the consump

Color: the vibrant red, the shades of green. Texture: the crunchy vegetable, the soft sponge of the lobster, the pudding-ness of the panna cotta. And volume: the undeniable three-dimensionality of a lobster barge with a mast and a crow’s nest.