Restaurants

Of all the issues facing the environment, our agricultural system, and, ultimately, the way we eat, none are more urgent than what scientists are calling "Colony Collapse Disorder." Drink a cocktail to help the bees.

BA's Features Editor Hugh Garvey reports on the new Ace Hotel in Palm Springs.

When you hit the road this summer, take along the digital resources that will help you find fresh and local food away from home.

The Pickle Revolution: From sweet and sour Kirbies to Korean kimchi, the world's pickles
are relished by chefs.

Dear BA Foodist: Everyone has sat next to the "couple from hell." Any advice on how to deal with them?

The number one complaint of restaurant diners is not the internal temperature of porterhouse, the crispness of fried calamari, or the martini's strength. It's service. As customers, how should we deal with a poor waiter?

Dear BA Foodist: I think I can tell when a wine is off, but I don't want to embarrass myself by saying a bottle is corked when it's not. What should I do?

Dear BA Foodist: Whenever I go out for sushi, I feel self-conscious. Is it okay to use your hands? Is dipping the sushi in soy sauce frowned upon? How do I use wasabi?

Dear BA Foodist: What was the best restaurant dish you ate in 2008?

In his cookbook The Glory of Southern Cooking, James Villas writes, "As far I'm concerned, Southern cookery is right there on the same level with French cuisine bourgeoise and Italian cucina casereccia--the sacred traditions, the incredible variety of regional dishes, the prevalence of fresh local ingredients, the distinctive cooking techniques, everything." As a native Southerner, I couldn't agree more.

There are over 7500 apple varieties worldwide (2500 of which are grown in the US). But after a trip to the supermarket, you'd think there were a lot fewer. Why, for so long, have a few varieties--Granny Smith, Red and Golden Delicious, and McIntosh--dominated the apple market?