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The article focuses on chef Grant Achatz and his experiences with tongue cancer and opening the restaurant Alinea. It states Alinea has won multiple awards, including three stars from the travel and restaurant series "Michelin Guide," and specializes in a nontraditional method of dining that utilizes scents and multiple small courses. It talks about how Achatz was diagnosed with Stage IV tongue cancer in July of 2007 and how he underwent chemotherapy and radiation therapy rather than have his tongue amputated as doctors recommended. It mentions Achatz learned to cook using scent until he regained his sense of taste when the cancer went into remission. It comments on Achatz's plans to open a new restaurant requiring people to buy nonrefundable tickets instead of making reservations.

The article examines how cooks and celebrity chefs for expensive restaurants are seeking to reduce the amount of meat and fish in their recipes and menus. Chef Mario Batali discusses how he has increased the amount of vegetables in his recipes and offered vegetarian dishes at his restaurants. Spanish chef José Andrés of Spain, who owns two U.S. restaurants, states that fruits and vegetables offer far more interesting tastes than most meats. The financial difficulty of reducing the amount of meat in a restaurant menu is considered. INSET: Chefs Doing More with Less Meat.

The article presents a humorous discussion on meditation and its impact on the author's life as of February 2014, focusing on his wife Cassandra Stein's use of meditation for its stress-relieving qualities. Meditation instructor Théo Burkhardt is mentioned, along with mantras and Cassandra's plans for a weeklong mediation trip to India. Cooking techniques using ghee and coconut oil are mentioned, along with efforts to reduce anxiety.

The article discusses people including Korean-American grandmother Kwang-sook Kim, Canadian Harley Morenstein, and 95-year-old Clara Cannucciari who are using the website YouTube to publish their cooking shows while making money through the Partner Program which runs ads along their videos.

The article discusses trucked distribution of gourmet foods at affordable prices and the company Kogi that chef Roy Choi created to do so. Choi's inspiration is said to have come from watching chef Emeril Legasse on the television Food Network. Restaurateur Alice Waters and her business model are noted. Choi's enterprise and his taco trucks are said to offer foods equivalent in quality to Waters,' though with the convenience of fast food. Choi's menu is said to be based on Mexican and Korean recipes and offers dishes like short-rib tacos and kimchi quesadillas.

The article discusses the creation of wikis for recipes and the prospects that consensus can be gained on subject matter that is not strictly driven by facts. Internet websites whose goals are to compile recipes that can be perfected by committee include Foodista.com and Wikia.com. Foodista.com chief executive officer Barnaby Dorfman is cited regarding aspects of opinion and analysis that contribute to factual information.

This article reports on a dining trend that involves gourmet chefs cooking and serving meals out of mobile kitchens in trucks and trailers. The article discusses American attitudes towards fast food and street food, noting that meals from these mobile kitchens come directly from chefs and are often made from local or organic foods. Three of these restaurants are discussed in the article with reference to their locations, chefs, and notable food items.

The article profiles Dave Arnold, a New York City chef, inventor and teacher at the French Culinary Institute. The article focuses on Arnold's work as the Institute's director of culinary technology, detailing Arnold's story on how he came to be the source of high technology cooking accessories for many chefs. The article explains some of the culinary equipment Arnold has created, as well as his motivation for doing so. INSET: Tools of the Trade.

The article discusses the emergence of the hamburger in upscale restaurants. The author provides his musings on the trend to include burgers on the menu of gourmet hot spots. Descriptions and opinions on burger joints that are opening around the U.S. are offered as well as comments from the chefs who are making these gourmet sandwiches including Bobby Flay, Eric Ripert and Thomas Keller.

The article presents a humorous discussion about the American author's relationship with his son Laszlo after the child received a cooking lesson from the now-nine-year-old chef Kya Lau who is known for being the youngest contestant and winner of the first Mystery Box Challenge on the reality cooking program "MasterChef Junior." According to the article, Kya Lau taught Laszlo how to make a culinary dish containing lobster, salmon, and edible flowers.

The article discusses the author's experience of learning how to cook through barbequing. The author states that he went to Houston, Texas to master how to barbeque, wherein he met Chris Shepherd, chef of Catalan Food & Wine restaurant, who also took him on a barbeque tour. He also mentions his meeting with Robb Walsh, a retired restaurant critic, who taught him the Northerners type of barbequing and his participation in the World Chmpionship Bar-B-Que Contest with Ernest Ramirez.

The article discusses the use of foraging to provide ingredients for high-end restaurants. According to the author foraging has become the latest culinary obsession with foraging entrepreneurs selling their foraged goods to restaurants and chefs all over the world. Foraging can take place in rural or urban settings and foragers often command a high price for hard-to-find and unique ingredients.

The author gives his perspective on his wife's decision to have her placenta kept, cooked, and cut into capsules after childbirth. He describes refrigerating the placenta at the hospital and his interaction with the woman who came to his house to cook the placenta. Eating the capsules is said to ease postpartum depression and enhance the mother's milk supply.

The article reports that bacon is beginning to be used as an ingredient in dessert foods. The practice likely began in Great Britain in 2006 with the creation of bacon-and-egg ice cream by molecular gastronomist Heston Blumenthal. Bacon, as a salty food, brings out the flavor of the food that it complements, according to the author.

This article profiles environmentalist Alice Waters. She is the owner of Chez Panisso, a restaurant in Berkeley, California. She is known for her locally grown, simply prepared foods. Her ideas have gone more mainstream, due to her cookbooks and restaurant. Discussed is her Edible Schoolyard project, which encourages students to help grow and shop for their lunches.

This article reports on the idea that cooking is changing as a result of improved technologies and availability of prepared dishes. The article discusses the shift from cooking as an art to cooking as a science, noting the similarities between lab and kitchen equipment. As appliances like ovens, stovetops, and pressure-cookers become faster and more sensitive, cookbooks will have to be adapted. A timeline of scientific milestones in cooking from 1969 to 2007 is provided as well.

The article reports on the idea of meal-assembly kitchens where assembly line techniques are applied to home cooking. Dream Dinners co-founder Stephanie Allen got the idea from preparing and freezing meals ahead of time for her own family, and now there are 278 Dream Dinners locations. Customers pack an ice chest of 12 meals in about an hour. The big appeal is that it saves time worrying about what's for dinner, and adds family time. INSET: What You Get.

The author focuses on the underground restaurant outfit, Ghetto Gourment. Various details relating to their underground events, including their logo and how the events are organized, are presented. The history behind the concept of Ghetto Gourmet, founded by Jeremy Townsend, is also discussed. Of particular focus is one of the outfit's impromptu meals that the author attends, and his reaction to the event.

Presents an obituary for cooking teacher Julia Child.

The article offers the author's views on the trend of food burning in chefs which was cited to be a carcinogenic cuisine and inspired by sleep-deprived Boy Scouts.

In this article the author discusses how one can become a true man by doing various masculine activities. According to the author, being a true man is about the moments in their lives in which they are faithful, hardworking, helpful, and brave enough to tell the truth when the truth is not pleasant. The author says that every man should do outdoor exercise, home repairs, and cooking.

This article discusses efforts by the celebrity chef Tom Colicchio to make a meal for four that costs ten dollars in 2008. The inflation of food prices in the U.S. and the difficulty of finding affordable ingredients is noted. Colicchio cooks fennel pork loin and pasta vegitarienne, and readers are referred to the Web site www.time.com/recessiongourmet.

The article presents several recipes for Christmas dishes including spice-crusted prime rib, root vegetable gratin, and decadent chocolate mousse.

The article presents information about director Alexander Payne's new commercial interest in wine making. The director of motion pictures such as "Citizen Ruth," "Election" "About Schmidt," and "Sideways," has now come up with Payne's 2002 Drystone Pinot Noir wine. The wine is said to be a mixture of prune and cranberry juice.