- Food Network's latest series follows ice sculpturists. — Food Network
- Local and sustainable goes to the next level with farm-to-table-to-closet. — New York Post
- Were food prices behind the unrest in Egypt? — Globe and Mail
- Bordeaux isn't just for moneybags. — Chow
- Foie gras rochers and such: inside the Modernist Cuisine's Cooking Lab. — Serious Eats
- Grant Achatz's new bar, Aviary, will offer 18 different kinds of ice. — Eater CHI
- What will be New York's next big food trend? — PopSugar New York
- Here's a first look at Jamie's Food Escapes on The Cooking Channel. — Grub Street NY
