Word: chef
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...Business-class travelers, ensconced in their designer flatbed seats, face a full French press of everything that Gallic cuisiniers can throw at them: menus by three-star chef Alain Ducasse, vin extraordinaire, and of course the smugness of knowing you're not in coach...
...started the meal with fried oysters and remoulade (tartar sauce’s more interesting cousin, an aioli-based condiment usually flavored with pickles, chili, a touch of curry powder, and other ingredients particular to each chef). Fried oysters are classic Cajun fare, using a mollusk loved by the French but, at the time of the dish’s creation, inexpensive and largely overlooked in the United States. Tossed in a thin, crunchy batter and deep-fried, the juicy oysters, drenched in tangy remoulade, burst with flavor and steam heavily when they split open. Tupelo’s were...
Celebrity chef, author and maestro of Southwestern cuisine Bobby Flay is already one of the most recognizable faces in American cooking. Now he's turned his knife to the most American of feasts - Thanksgiving. With a new web series sponsored by Hellmann's mayonnaise on tips and tricks for dispatching holiday leftovers, Flay uses the down-home style familiar to viewers of his Food Network shows such as Boy Meets Grill and Iron Chef America to reinvent holiday standbys. He spoke with TIME about how he prepares the most important meal of the year and his secret weapon...
...lovers of tuna. In Tokyo's upmarket Okusawa suburb, the lunch crowd at the sushi restaurant Irifune has thinned out. Katsumi Honda, Irifune's owner and head sushi chef, rhythmically chops blocks of pink and red flesh behind a counter. Now 68, Honda remembers how, as a boy, his first bite of Japanese hon maguro, or bluefin, inspired him to become a chef. For Honda, it's the only tuna there is. "Once you experience our natural maguro, you cannot go to a conveyor-belt sushi place anymore," he says. In 2001, when the yen was still rolling, Honda helped...
...Farmed tuna have huge appetites - in Cartagena, it takes up to 22 lb. (10 kg) of seafood to add 2 lb. (1 kg) of weight - and they create a lot of waste. But tuna-breeding is one of an expanding list of ideas being rolled out by scientists, activists, chefs, fishermen and entrepreneurs trying to find a happier marriage between the human demand for tuna and the ecosystem. "There is no one silver bullet to end overfishing because there is no one thing causing overfishing," says Mike Crispino of the ISSF. Major canneries that have signed on to the ISSF...