Word: chefs
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Dates: during 2000-2009
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...were TV's dysfunctional families Heene's only model. Even in professional careers, mere competence and craftsmanship is no substitute for a gimmick. You can be a brilliant chef and struggle to keep a restaurant afloat, or you can be a screaming chef - or, as on Oxygen's new reality show, a "naughty" chef - and be a media star. Real estate agents, tattoo artists, cake decorators - the only thing standing between them and fortune is the willingness to blow a gasket once a week on cable...
Here's a true pearl of wisdom (no pun intended--we promise) for the foodie and the luxury-lover alike. Rialto, Chef Jody Adams's swanky restaurant in the Charles Hotel, is now offering $1 oysters on Monday nights...
Asparagus both raw and cooked with grapefruit, vanilla and saffron is a provocative, multidimensional entrée, and a sign from chef Mauro Colagreco that you are in for an extraordinary meal. The Argentina-born Italian - a Michelin star holder and voted 2009's newcomer of the year by the Gault Millau guide - eschews the molecular-style cooking that is becoming rather ubiquitous in fine dining and instead prefers earthy textures and light, simple ingredients, unexpectedly layered. (Watch TIME's video "Bocuse d'Or: Americans in a French Food Fight...
When making the perfect gelato, much depends on the size of the ice crystals. Most amateur chefs do not have the machinery to churn out - literally - the creamy consistency that is the hallmark of a great gelateria. But with an old-fashioned ice-cream maker, a good recipe, and a good understanding of the basic gelato rules (sugar is an anti-freeze, fats act as the opposite), the home chef can make gelato at home...
...year-old educational offshoot of the Carpigiani company, which produces a majority of the world's gelato machines. In Valli's more than 20 years as a gelato master, he has acquiesced to some rather strange requests, including creating a tasty salmon gelato, a pesto gelato for an Indian chef and three different kinds of beer gelato for a German gelateria. An aspiring Dutch gelato maker in a recent class at Gelato U. suggested that she might like to learn how to make hash-flavored gelato (with all the taste but without the intoxicant). (See pictures of Gelato University...