“Being equal parts food nut and film buff, I naturally flock to flicks in which feasts stand thirty feet high. That said, some of the most compelling culinary moments in cinema have put me off solids for days. Whether it proves a central theme or steals a single scene, be it ever so yummy or crummy, food makes the following movies must-sees for the discerning tummy.” -Tobias

This is the opeing paragraph from an aricle in World Literature Today, if you like to read the rest check it out here

“Thrifty consumers are trading down when dining out, but restaurants already have more-casual, economical offerings right at their fingertips-in the bar.” Allison Perlik

 To find out more vaulable information check out the rest of the article here

Thats right…a new cooking show with the one- the only Coolio. (He’s a rapper if you didn’t know) It just goes to show you that anyone can cook. For full details on the show and how Coolio learned to cook check out the Feb. 25 2008 Edition of Newsweek, or click here.

In the July 2007 issue of Chronicle of Higher Education, an article entitled: From Bland … to Grand, takes you through the steps of the high pressure cooking competition known as The Culinary Challenge. Just to give you a hint of what’s in store… this years main ingredient was tofu!

According to Restaurant Hospitality,  Buffalo Wild Wings is the “powerhouse growth chain” of the year. The Minneapolis-based company says their key to success is ther unique dining experience. Instead of the typical fast paced “get ‘em in- get ‘em out” motto,  Buffalo Wild Wings sees their restaurant as more of a sit and feel comfortable place. Maybe comfortable enough to watch an entire baseball game and place two or three orders during that time. So look for Buffalo Wild Wings around your area for a truly unique dining experience.

Looking for the top Burger recipies before summer comes to an end? Than look no further than the July 15th issue of Restaurant & Institutions. “Bugermania!” found on page 33 lists the top 50 burgers from the top 400 food chains.

Find the perfect recipe to prepare for your valentine in this February’s issue of Gourmet on pages 112 to 117.

In the January 8, 2007 edition of New York (pages 37 to 52), Adam Platt lists the best places to eat in New York City. He includes the ten best new restaurants of the year, the ten best dishes for under ten dollars, the best up-and-coming chefs, and more.

The Lifestyles section of Times-Tribune (January 3) features the latest food trends for 2007, some new recipes and wine reviews.

Tired of all the same old soups? Try cooking one of the 13 recipes listed in Restaurant Hospitality, (December 2006, pages 44 - 56). From Via Cucina’s White Turkey Chili to Cauliflower Soup with Roasted Beef and Root Vegetables, editor Gail Bellamy gives a variety of soups to keep you warm this winter.