Gluten-free is becoming trendy. Despite what you might think, this does not make me happy. Caveat emptor.

Kitchens excite me. Really well-designed ones titillate me. There is something luscious in the feel of a smooth counter, and a stove with 17,000 BTU burners elicits that *rowr* inside.

First they came for the foie gras.

Now, the self-appointed police of all things have decided to attack…salt. Yes, salt. That mainstay of cooking, that critical ingredient to every baker on the planet, and flavor enhancer to every dish that comes out of a kitchen, professional or otherwise.

Six years ago today, I experienced one of those moments that will stand out as a big red dot on the timeline of my life.

Don’t you threaten me with a good time.

How does a perfect storm of fail come together? I just found out.

My favorite kind. A little tribute to some lovely ladies you should be reading for a bit of eye and mind candy.

 CMN Travels Promo Video: Download

CMN Travels has been nominated for a Tasty Award in the Best Food Travel Series: Web category!

You’ve been asking, so we thought 2010 would be a great time to open the doors of our new online school, the Culinary Media Network Academy. From cooking techniques to lifestyle tips, we’ll be adding the types of classes that will help take your kitchen and entertaining skills to the next level.

I’ve met many artisanal farmers over the years, and to a person they care passionately about their work, their livestock, and for raising them in a humane way. In the end, it makes the food taste better. A stressed out cow or duck is going to have some very tough meat for you to chew, so it is in the farmer’s best interest to keep his livestock calm and happy.