Women In the Kitchen

In recent years, the notion of “women in the kitchen” has taken on a whole new meaning. DiningOut talked to a handful of seasoned female chefs from the local level to the international sphere to get a reading on how the industry is changing, and who's leading the charge.

Good Food Begins in the Garden
Shaping Young Minds for Healthy Eating

An Interview with Alice Waters, chef and owner of Chez Panisse in Berkeley, Calif. and creator of the Edible Schoolyard program.

Interview by Jeffrey Steen

In Their Fathers’ Footprints

Wines that come from family-run farms are gentle on the earth—and a revelation to the palate.

by Daryna Tobey

Good for You
Spa cuisine defined (sorta)

By  Christopher Trela

“I think spa cuisine should appeal to the senses. It should be nutritionally balanced, and stay in step with current food styles,” says Stein. “Spa cuisine should never be bland, never be overly modified, never come in miniscule portions.”

Uni-Sex
Diving for family jewels
By Alastair Bland

Getting at the gonads of an urchin is quite an easy operation, with none of the slime or stink associated with cleaning fish. You simply stick a knife into the hole on the underside of the animal, twist, and split it open like a coconut. The goodies, which are practically identical for both sexes, are found clinging to the interior...