KITCHEN CONFIDENTIAL Adventures in the Culinary Underbelly

out eggs over bacon and eggs Benedict for the Sunday brunch crowd. Brunch is punishment block for the "B"-T ...

like that, God knows what they're doing to your shrimp! "Beef Parmentier"? "Shepherd's pie"? "Chili spec ...

paying for the privilege of eating his garbage! What's not to like? Vegetarians, and their Hezbollah-like splint ...

uncooked vegetables, particularly during the washing of salad greens and leafy produce. So think about that ...

because they look good on the menu. You might not actually want to eat them. Look at your waiter's ...

restaurant delivery entrance in the morning if you're in the neighborhood. Reputable vendors of seafood, meat ...

example. We are, after all, citizens of the world—a world filled with bacteria, some friendly, some ...

in attendance, saying, "This must seem pretty ordinary for a chef . . ." She had no idea how magical, ...

Austria, like a Henkel or Wusthof, and those are fine knives, if heavy. High carbon makes them sligh ...

kind of microsurgery that my old pal Dimitri used to excel at. But how often do you do that? A genuinely ...

train a chimp to do. But . . . but Chef, you say . . . how do they make the food so tall? How ...

restaurant auctions. As you've probably gathered by now, restaurants go out of business all the time, and h ...

cook at all—then all the equipment in the world ain't gonna help you. But if you can throw together a ...

Roasted garlic. Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of ...

Demi-glace. There are a lot of ways to make demi-glace, but I recommend you simply take your already reduce ...

and throw the fish into a very hot oven. Roast till crispy and cooked through. Drizzle a little basil ...

Maybe the dentist is having a mid-life crisis. He figures the Bogie act will help pull the kind of chic ...

restaurant long after the operation has gone under, killing any who follow. The cumulative vibe of a history ...

with decent food, or a simple country Italian restaurant, or a bistro loved for its lack of pretension. But su ...

margaritas!), love of eighteenth-century French antiques (I need a restaurant so people can see them, see wh ...