Doctors have long warned about the risks of excessive sodium. But in an era of Maximum Flavor, chefs say we crave it more ...

This is going to be a challenge,” Michael Anthony says, pensively. He is a very pensive chef, and he’s standing inside his ...

We sent famous restaurant food to a lab to gauge the sodium content with an atomic absorption spectrophotometer.

How a brain-numbing street cocktail became a multimillion-dollar uptown hustle.

A rundown of all the Tonyisms in last night's 'No Reservations' episode, plus some outtake footage.

The 14,000-square-foot ground-floor space at 133 Mulberry Street, which has been different iterations of SPQR restaurant and catering hall for at least the last 30 years in the ever-displaced ...

Here’s a better way to get your Heisenberg fix: Blue Ice Vodka and Sony Pictures have teamed up to create three limited-edition bottles of vodka. Californians can find them on liquor shelves ...

Sunset Boulevard’s transporting, enchanting Moroccan tableau, Dar Maghreb, sadly won’t live to see its 40th birthday, as the restaurant appears to have shimmied its very last belly dance ...

Recent booze flavor experiments include port-finished whiskies, a pinot noir-finished bourbon, and Riesling- infused and oak-aged gins. But because they are angling for their own permanent share ...

View an archive of articles by Alan Sytsma for Grub Street.

A while back, we heard a rumor that the man who sold Bobby Flay a $1.485 million tract of land in Amagansett wasn’t happy with him because he was building his new house on what was believed to ...