Tanya Steel, editor-in-chief of Epicurious.com and co-author of the new book, Real Food for Healthy Kids, mourns the lack of humor in today's food shows, fights for daily indulgences, and dishes on brioche French toast and British accents.

LM: You were born in London and raised here...

Last weekend, best-selling author and Gourmet editor-in-chief Ruth Reichl took a break from signing books and giving lectures at the sixth annual Gourmet Institute to reflect on the epicurean evolution and discuss the burgeoning food revolution.

LM: What in...

Dan Barber, renowned chef of Blue Hill and Blue Hill at Stone Barns, spoke about challenges he, his chefs, and the farmers face at Westchester County's Stone Barns Center for Food & Agriculture this past weekend. He took the time to answer a few questions...

Anita Lo: Multicultural "mutt" and multi-tasking chef

With four successful restaurants and a midtown food truck in the works, Anita took a moment from her hectic day to sit down with me over lunch at her West Village restaurant, Bar Q .

LM: As the...

Alexandra Guarnaschelli was destined to a life in the kitchen. The daughter of cookbook editor, Maria Guarnashelli, Alexandra has worked under Guy Savoy and Daniel Boulud. Last year, she was married in the subterranean tavern of her East Village restaurant, Butter, to a former...

This week chef Daniel Boulud celebrated the reopening of his namesake restaurant, Daniel, which had undergone renovations in honor of its tenth anniversary at its current Upper East Side location. Just back from China where Daniel opened Maison Boulud in Tiananmen Square, this illustrious chef took the time to answer...

Starbucks customers ready to order a latte and cinnamon twist noticed a few menu changes this week. At 11,570 U.S. and Canada locations, five wholesomely titled new breakfast items appeared: "perfect oatmeal," "berry stella" pastry, "chewy fruit and nut bar," "multigrain roll," and "apple bran muffin." Select Starbucks even offer...

This may come as a shock to you, but the airline industry forks over $40 billion — the same amount commercial carriers have lost since 2001 — on in-flight food.

With rising fuel prices eroding margins, airlines are clamoring to raise "ancillary revenue." Besides fees for luggage, extra...

What better way to kick off the forty days of fasting for Lent than preventing restaurants from serving fat people? Representative W.T. Mayhall, Jr., a retired pharmaceutical salesman with DuPont-Merck, proposed a bill to the Mississippi State Legislature whereby restaurants "shall not be allowed to serve food to any...