How to take that guacamole obsession of yours to the next level. — Food Republic Ten Fourth of July desserts. — KitchenDaily This coffee roaster's homophobic tweet is seeing plenty of backlash. — Eater What are your thoughts on Chris Cosentino's rejected TV pilot? — Inside Scoop A few surprises from David Chang's new journal, Lucky Peach. — Grub Street NY Chipotle has hiked prices to Read more

Take a closer look at Bon Appetit's new magazine. — Bon Appétit Speaking of Bon Appétit, here's what editor-in-chief Adam Rapoport has to say about the relaunch. — Eater Beware of the office candy jar. — Wall Street Journal Would you eat this frozen hot dog dish? — Grub Street NY From speck to salami: a guide to cured meats. — The Kitchn How to buy a grill. — Huffington Post Read more

Papa John's promises free pies if the Super Bowl goes into overtime. — Eater Ferran Adrià's latest cookbook focuses on approachable family meals. — Grub Street NY Trendspotting: Ash on food. — Chow Why one Michelin three-starred restaurant deserves zero stars. — Inside Scoop SF Momofuku mastermind David Chang plans to release a quarterly iPad app and print journal. — Diner's Read more

Joe Jonas will be guest-judging tonight's Top Chef Quickfire. — Grub Street SF A sneak peek at the first-ever Rolling Stone restaurant in America.— Eater LA Legendary Charm City crab house Obrycki's will shutter next year. — Chow Barbecue spaghetti: yes, you can do this! — Serious Eats Philly restaurant Adsum will hold a four-course dinner, all made with Four Loko. — Read more

In my time spent with Momofuku's David Chang, I've learned that there's never a dull moment with the opinionated chef. When I found out he was demoing in Aspen, I knew I'd be there. Chang, who was a Best New Chef himself at the 2006 Classic, showed his version of vacuum cooking. "Sous vide cooking will be more popular in the next 10 to 20 years," he declared. Although he recommended a water Read more

This morning, the International Association of Culinary Professionals (IACP) announced the finalists for its 2010 cookbook awards. Among the finalists? Notable restaurant chefs Thomas Keller, John Besh, Marcus Samuelsson, and Michael Psilakis, as well as former Gourmet editor Ruth Reichl. The IACP awards winners in the following categories: American; Baking: Savory or Sweet; Chefs & Read more

We've always been huge fans of New York chef and restaurateur David Chang: He was Sugar's pick for Best Restaurant Chef of 2008. By fusing innovative flavor combinations and haute kitchen techniques with casual dining, the Momofuku overlord revolutionized the restaurant scene in America. What's most refreshing about Chang, however, are his irreverent demeanor and unapologetic opinions. Even Read more