tags: alinea: stories and blogs
alinea: stories and blogs
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Behind the Scenes at Alinea
A step-by-step journey into Alinea, one of the most talked-about kitchens in America.
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Farewell to Hydrocolloids
Chef Alex Stupak’s Mexican food dreams.
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Flash-Frozen Hot Chocolate
The Anti-Griddle allows you to instantly freeze almost anything, while keeping the center still gooey.
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Bite the Antenna
Wires and spikes make up modern serviceware from Crucial Detail.
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Not Just for Taco Seasoning Anymore
Cumin gets white tablecloth treatment.
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Surgery in the Kitchen
Tiny tools help with obsessive details.
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That Heady Molecular Mixology
When a cocktail should really just be a cocktail.
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Winter 2008 Gift Guide
There’s never been a better time to give.
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Hot Spring in Paris
An interview with Daniel Rose, the American chef of the most buzzed-about restaurant in Paris.
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Tony Bourdain Would Pimp for Prada
The No Reservations star shares his plans, real and imagined.
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You Can’t Afford This Coffee Maker
The high-tech Clover, and two affordable alternatives.
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You’re Supposed to Burn It
Tools for creating aromatic smoke, à la the molecular gastronomists
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Going to the Dogs
When the professional food community gathers each year, what do they eat?
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Young Chef Battles Cancer
One of the nation’s most daring chefs, 33-year-old Grant Achatz of Alinea, was diagnosed last week with a rare and advanced form of mouth cancer.
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The Most Expensive Dinner Ever?
Thomas Keller and Grant Achatz are teaming up for a $1,500 dinner.
