A steak is generally a cut of meat or fish cut perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled, pan-fried, or broiled, while fish steaks...
Foie gras; French for "fat liver" is a food product made of the liver of a duck or goose that has been specially fattened. By French law, foie gras is defined as the liver of...
Le Bernardin is a Michelin Guide three star, Zagat-rated French seafood restaurant located at 155 West 51st Street (between 6th Avenue and 7th Avenue), in Midtown Manhattan in New York City. It was started in...
Lutèce was a French restaurant in Manhattan that operated for more than 40 years before closing in early 2004. It once had a satellite restaurant on the Las Vegas Strip. It was famous for its...
A steakhouse (or steak house) is a restaurant that specializes in beef steaks. Usually, these steaks are made to order and are served with sides, such as baked potatoes and rolls. The same type of...
Nobuyuki "Nobu" Matsuhisa (松久 信幸 Matsuhisa Nobuyuki; born March 10, 1949) is a celebrity chef and restaurateur known for his fusion cuisine blending traditional Japanese dishes with South American (Peruvian) ingredients. His signature dish is...
In the University, many, many, many years ago I studied Biology. My plan was to be a wildlife Biologist: hanging out with beautiful birds, climbing to the tops of mountains, living with Bighorn sheep for...
Niacin (also known as vitamin B3, nicotinic acid and vitamin PP) is an organic compound with the formula C6H5NO2 and, depending on the definition used, one of the 40 to 80 essential human nutrients. Niacin...
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