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Food Photos: Bane or Boon for Chefs?
Food Photos: Bane or Boon for Chefs?
January 21, 2015
● 3 min read
When a photo is good, it elicits drooling. When a photo is bad, it’s revolting. We react so viscerally in either direction to photos of food that they're now a vital part of doing business for restaurants. With social media and apps driving restaurant discovery, food photography has the power to sway a diner to spend their time and money at a particular venue–or to go somewhere else.
Could a Computer Win Top Chef?
Could a Computer Win Top Chef?
December 17, 2014
● 3 min read
Remember Watson? In 2011, it won Jeopardy! in a three-match series against two humans. Watson’s performance wasn’t perfect but it demonstrated the capabilities of the future of cognitive computing, which is a field focused on programming computer systems to “learn and interact naturally with people to extend what either humans or machine could do on their own,” according to IBM’s website.
Playing in the Kitchen DIY Style with Bar Tartine's Chefs
Playing in the Kitchen DIY Style with Bar Tartine's Chefs
December 3, 2014
● 5 min read
Since taking over the kitchen in 2011, Nicolaus Balla and Cortney Burns have transformed the menu at San Francisco's Bar Tartine into something wildly eclectic yet simultaneously familiar.It's seasonal, with a focus on local and high quality ingredients. And it's fusion without overthinking it. They claim nearly a dozen influences in their cooking—Hungarian, Eastern European Jewish, Japanese, Irish, Polish, German, Filipino, Slovakian, Laotian, Mexican and Mayan—to which they bring a decidedly California influence.
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