"It's impossible to glean by looking and tasting whether a dish was created by a man or a woman." Photographs by Belathée Photography On Monday night I was one of two sacrificial guys (Alinea's Grant Achatz was the other) on a panel discussion titled Gender Confusion: Unraveling the Myths of Gender in the Restaurant Kitchen. We delved into the following fascinating, potentially freighted, and cosmic question: Do women working in restaurant kitchens have discernibly different cooking styles than their male counterparts? And, can supposedly sensitive palates tell the difference? Food & Wine editor-in-chief Dana Cowin and thoughtful writer–food philosopher Gwen Hyman, co-author of Urban Italian (written with her chef husband Andrew Carmellini), were the women Achatz and I got to...
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Every Thanksgiving we check in with food magazine editors around the country to see how they have gone about putting together their Thanksgiving issues. Food and Wine's editor in chief, Dana Cowin, gave us some insight into how the magazine does Thanksgiving. How do the ideas get developed? We think first how we can help people make Thanksgiving dinner. We try solve their problems. That's how we come up with our chart to help people cook Thanksgiving, no matter what kind of meal they want to serve. A lot of people cook a lot of dishes and they need help with timing and cooking space, so we show people how to use a grill as an extra oven and how...
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