Alice Waters on 60 Minutes

Alice Waters is the subject of a lengthy profile and discussion of local foods and elitism on "60 Minutes."


Mario Batali Talks Business, Reflects on Celebrity Chefdom

Talking to Mario Batali [BusinessWeek]


Kumquat Caipirinha

Skip the limes and muddle some kumquats with your cachaça for an unusual twist on the classic caipirinha (recipe by Eben Freeman, bartender of Tailor Restaurant).


Bruni Speaks

Mo Rocca conducts a rare televised interview with a (plate-masked) Frank Bruni, New York Times restaurant critic. Via eater.


The Private Side of Frank Bruni

The New York Times restaurant critic reveals a penchant for overpriced candles, blasting music in his apartment, and devouring jam-dripping mini-baguettes. For the stalkerish, he also confides his coordinates, half a block from the Upper West Side's Levain Bakery. Via gawker.


Sushi Talk

At Slate, Sara Dickerman talks sushi with Sasha Issenberg, author of The Sushi Economy: Globalization and the Making of a Modern Delicacy, and Trevor Corson, author of The Zen of Fish: The Story of Sushi, From Samurai to Supermarket.


All About Vinegar

A la Carte's Peter Hertzmann interviews Karen Fahden, president of Sonoma Vinegar Works, about the intricacies of vinegar production.



New York magazine interviews White House pastry chef Bill Yosses.


Mario Batali, Former Aspiring Banker

Q&A: Once upon a time, Mario Batali just wanted to be a wealthy banker living in Spain.


Q&A with Pete Wells

Q&A: New New York Times Dining Editor Pete Wells chats with New York magazine.