Mark Bittman Apologizes, 101 Best Restaurants, Beer Production Rise And More

Wednesday, August 8, 2012 Mark Bittman Apologizes For Calling Dead Chick-Fil-A VP A Pig New York Times food writer Mark Bittman has found himself in some hot water recently. First he tried to alienate his dairy-loving readers by going on a bit of an anecdotally-based anti-milk crusade. Conveniently, his next book will try to launch his concept of a vegan before 6" diet into the mainstream. Newsweek Names '101 Best Places To Eat In The World,' Cover Takes Heat World Beer Production Hits New High, Says Study McDonald's 'Breakfast After Midnight' Menu Makes Debut WATCH: David Cross Spoofs TV Cooking Shows Starbucks To Accept Square Mobile Payments BLOG POSTS Foodbeast: 'Shut the Duck Up!' Burger, Because the Foie Gras Ban Needs an Anarchist It's the Shut the Duck Up Burger, a mouthwatering thumb in the air at the foie gras ban in California created by chef Jason Quinn of The Playground restaurant in Orange County. Food & Wine: America's Best Beer Bars In the dark days before the craft beer boom of the 1980s, much of the beer sold in America was as uninspired as the generic bars that served it. But now historic beers, micro bottlings and hyperlocal selections fill bars worth traveling to. Menuism: Cheese Lit: Books for the Cheese-Obsessed It's an exciting cheese world out there, dairy girls and boys, and there are a plethora of books that explore its magnitude. So put down that slice of Alpine-style, pasture-fed raw milk cheese that's only made from April to October for long enough to pick up one of these reads. Janice Harper: Con-Artist Cooking: How to Fake it if You Can't Really Make It There comes a time in every bad cook's life when guests arrive for dinner. And just because you don't know your way around the grocery store, much less around the kitchen, is no reason to despair. Nicki Richesin: Interview with Jenny Rosenstrach about Dinner: A Love Story "This whole family dinner thing is just a way for me to wire my childrens' bodies in a way so that they automatically show up at the dinner table to talk to me when they are teenagers. They won't have a choice in the matter. They'll just start feeling this magnetic pull to the pork chops at 6:30."

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