You've seen Anthony Bourdain on Top Chef, No Reservations and The Layover. You've read his books, followed his Twitter (and its spoof) and maybe even eaten at his restaurant Les Halles (whoops, sorry about that!). So why not go see the man talk in person? more ›

When Paula Deen told Al Roker yesterday that she has been diagnosed with type 2 diabetes, no one was really surprised, but plenty of people were pissed, over all sorts of things: that she hid her condition for so long (three years), that she says she doesn't plan to change what she eats (she'll just eat less of it), and that she's conveniently getting paid to shill for the diabetes medication Victoza. Are the complaints justified? more ›

Say what you will about Anthony Bourdain, but the man certainly knows how to get an even tan. TMZ dug up some nude photos of Bourdain (and his friend/ sous chef Steven Tempel) on vacation in St. Martin circa 1999, rocking the cerveza in an inflatable pool chair. Check out those abs! more ›

Tiny Singapore has long been revered for its huge street food scene, which is sadly hard to replicate in other countries. Until now! A group of Singaporean cultural groups and chefs are bringing their underrepresented culinary delights to New York next weekend, in what sounds like an interesting mashup of pop-up and food truck. more ›

The highly anticipated Big Gay Ice Cream Shop opened its neon-accented doors for business this weekend, with a little help from owner Doug Quint's famous friends, and several hundred Salty Pimp fans. more ›

Is Anthony Bourdain going soft? A week after he made his usual waves by ranting about Paula Deen's lowbrow, highly-processed comfort food schtick, the 'Dainiac is backpedaling on his earlier characterization of Deen as "the worst, most dangerous person to America is clearly Paula Deen. She revels in unholy connections with evil corporations and she's proud of the fact that her food is f--king bad for you [...] plus, her food sucks." Now, after taking heat from a populist Deen and former Times dining critic Frank Bruni for alleged "culinary aristocracy," Bourdain is overwhelmed with regret. more ›

Anthony Bourdain, who's never been shy about his distaste toward everything from Alice Waters to Olive Garden, ripped into pretty much every Food Network star in a recent interview with TV Guide. more ›

Celebrity "chef" and No Reservations host Anthony Bourdain stopped by The Colbert Report last night, where he discussed anger management ("I can't drive past a Chili's or an Olive Garden and not boil with rage"), exotic foods ("It's hard to beat, for sheer grotesqueness and bizarreness, a Cinnabon"), and the patriotism of fat Americans (Colbert maintains that because our portion size is so large, we must have the best food). Bless his cranky little heart. The video: more ›

The winner has been declared for this season of Top Chef (no spoilers here). Meanwhile, some viewers feel a bit cheated because the show’s chance to infuse itself with our city’s kind of diverse food culture fell curiously flat—nothing, for example, screams NY more than a visit from French celebrity chef Jean-Christophe Novelli and a Big Easy finale. The most relevant, relatable show theme for most New Yorkers this season might have been all those frantic visits to Whole Foods for the elimination challenges. more ›

How fitting that Anthony Bourdain’s controversial interview with DCist, in which Bourdain called organic food proponent Alice Waters’ agenda “very Khmer Rouge,” took place in our nation’s capital. Welcome to Alice Watersgate, a brewing chef on chef scandal that (potentially) has the unexpected benefit of bringing ideas about our country’s food policy to a much wider audience. more ›

Chef and TV host Anthony Bourdain, who moonlights as a relentless crusader against perceived food world injustices, has apparently dropped the hammer on grassroots food revolutionary Alice Waters in an interview with DCist:

“Alice Waters annoys the living shit out of me. We're all in the middle of a recession, like we're all going to start buying expensive organic food and running to the green market. There's something very Khmer Rouge about Alice Waters that has become unrealistic.”

“I'm a little reluctant to admit that maybe Americans are too stupid to figure out that the food we're eating is killing us. But I don't know if it's time to send out special squads to close all the McDonald's.”

Last night, for the second year in a row, visiting English chef Fergus Henderson (pictured) returned to The Spotted Pig to cook with chef April Bloomfield. The event was dubbed 'FergusStock.' Chefs and cooks from all over attended: in one corner, Tom Colicchio sat with his family and Ken Friedman, one of The Spotted Pig's principal owners. The bar was crowded (more than usual) with prospective diners angling for dinner spots. more ›

“We normally associate cooking with exposing protein to flame,” said Anthony Bourdain at the Times Center, introducing chef Ferran Adrià of elBulli, who rarely cooks proteins by exposing them to flame, and even more rarely appears at food festivals like the one that took place in the meatpacking district this past weekend. more ›

Yesterday, chef Grant Achatz of Alinea was slated to deliver a presentation on his eclectic serving implements (the antiplate, tripod, and squid) at the StarChefs ICC. First, however, he had a few words in response to “something that came up with a group of gentlemen,” referring to Anthony Bourdain and English chef Marco Pierre White’s controversial Sunday night panel. more ›

“The Role of a Chef” panel which closed out day one of the StarChefs International Chefs Congress at the Park Avenue Armory featured iconoclasts Marco Pierre White and Anthony Bourdain (with writer Michael Ruhlman moderating) dishing about chefs they liked, and some they didn’t. As usual, Anthony Bourdain reserved most of his venom for food television personalities. When the conversation veered toward restaurants, both panel members essentially offered their thoughts on absentee chefs, who ostensibly oversee more restaurants than they can possibly physically cook in every day. more ›

For some people, food is a means of sustenance, or at least a way to pad the stomach before a night of binge drinking. For others, it's a passion, and for a smaller minority, a career. But for celebrity "Chef-at-Large" Anthony Bourdain, it's clearly become a problem. To hear him tell it on his blog today, the man could use some help scoring primo stuff in NYC: "How come I gotta go halfway across the earth -- to like, Singapore, or Hong Kong (or Spain), for instance, to really get MY culinary jollies these days?... I'm like a full-bloom junkie, the honeymoon period over, needing a higher and higher dosage to get off in MY home town of New York!" It's only a matter of time before he bottoms out, face down in a plate of Chimichangas at Caliente Cab Company. At this point only a very special "foodie" episode of Intervention can save him. more ›

Sure, the stress and time pressures of the kitchen inevitably spark infernos of obscenity, but recent shows like Top Chef and Hell's Kitchen have exposed the salty language of star chefs to untold millions. Last week’s Top Chef episode raised eyebrows for its higher-than-normal profanity quotient, when contestants lit into each other with so much F-bombing “the resulting bleeps ran together like a test of the old Emergency Broadcast System,” according to the Times. more ›

One of the things that makes eating dim sum in New York City exciting is the seeming endless variety of savory and sweet morsels. Even veteran dim sum eaters are rewarded by new discoveries every so often. more ›

We would like to take a moment to thank this week's advertisers on Gothamist. more ›

We would like to take a moment to thank this week's advertisers on Gothamist. more ›

We would like to take a moment to thank this week's advertisers on Gothamist. more ›

We would like to take a moment to thank this week's advertisers on Gothamist. more ›

EVENT: Earlier this year Holly Hunter encountered an interesting situation with an interviewer for a news station (we highly recommend watching the YouTube video of this). She discussed her tv series Saving Grace at the time, and she'll be doing the same tonight at the Paley Center (old Museum of TV and Radio). There will be a Q&A as well as a screening of one of the episodes. 6pm // The Paley Center for Media... more ›

What’s worth watching on food-TV this week? We're definitely setting our DVR to record The Martha Stewart Show. She’s got a three great New York Italian chefs on today: Odetta Fada of San Domenico, Lidia Bastianich of Felidia and Del Posto, and pastry chef Gina DePalma of Babbo. On Tuesday she’s got cookbook editor Judith Jones, and on Wednesday, New Orleans chef Susan Spicer (Monday-Friday, 1pm, NBC). But the prime time highlight might be a... more ›

You might have had a copy of Strunk and White's The Elements of Style on your desk in high school or college. It was your go-to reference book whenever you forgot (yet again) where you should stick that damned apostrophe. Michael Ruhlman, food writer, trained chef, and most recently, judge on the Food Network's Next Iron Chef, has created his go-to reference guide for the kitchen, The Elements of Cooking: Translating the Chef's Craft for... more ›

What’s worth watching on food-related TV this week? Next Sunday is the finale of The Next Iron Chef (9pm on the Food Network). Michael Ruhlman has a comment from Chef Chris Cosentino on his blog about the airplane episode—he was clearly getting crowded by cameras, but for him the crowding was to the degree that he couldn’t work, and he wanted to clarify that fact “now that 1/2 the country thinks i am an asshole.”... more ›

is considered a classic. It contains recipes such as Blood Cake with Fried Eggs, Tripe Gratin, and Crispy Pig’s Tail. Stuff like that. This isn’t stunt eating, Fear Factor-style, nor is Henderson’s food supposed to be particularly innovative, but it is. The chef’s “I can’t believe I ate the whole thing” approach to cooking simultaneously emphasizes frugality and simplicity. In some sense, that's almost unheard of these days. more ›