Ever had the problem of biting into a piece of shot along with your Thanksgiving turkey?

Me neither.

Ever had the problem of ordering meat at a restaurant and having it come to you under seasoned?

Now we're talkin'.

The topic of hunting came up the...

To those (like myself) who spend the better part of their online time surfing the internet to find meaningless sources of entertainment, I recommend the New York City Department of Health and Mental Hygiene website, a virtual cornucopia of the bizarre that may interest New Yorkers. It includes "Death...

At dinner with friends this weekend, the conversation turned, inevitably, to food and food lovers. I had spent the first half of my meal slyly inspecting the vegetables in my salad to see if they were cut into perfect macedoine, and, now on my second drink, was simultaneously trying to...

No, this is not politics related, people. (You want some of that, get off the style page.) It's directed at all the cold, lifeless chickens sitting in grocery stores, nationwide.

This past weekend, I took my northern ass down to the south to attend Austin City Limits, a...

As I near the end of my first month of culinary school, I find myself facing a new hygiene problem: my hands constantly smell of garlic.

I emailed a Harvard-educated chemist-cum-consultant, and asked him why garlic makes your hands smell,...

1) A chef's uniform may not be the most flattering attire, but it's practical: Black-and-white checked pants with an elastic waistband make me look like a pear dressed up for Halloween as a picnic table, but they're durable. I wear a skull-cap, of sorts (one more thing Snoop and this...

I am a Millennial, born between 1980 and 1994, and therefore, according to a conspiracy of journalists, sociologists and assorted pundits, a spoiled, overachieving, techno-centric brat.

So to fly in the face of all that, I'm enrolling in culinary school.

Let's pull back a moment. I've been trying...