New York Times restaurant critic Frank Bruni pondered the shift from customer-centric to chef-centric restaurants in a provocative column in last week's paper. In some ways, he took the words out of my mouth. In others, he might have missed the mark. MENTIONED IN THIS VIDEO You May Kiss the Chef's Napkin Ring [New York Times] Bruni's readers respond [Diner's Journal] MORE EDIBLES Jamba Juice [Monday, January 29, 2007] Sour Sunny Bears [Friday, January 26, 2007] Scarfin' the Scharffen Berger [Thursday, January 25, 2007] Getting Cheesy [Wednesday, January 24, 2007] All Edibles... More

"What is a lower-calorie dairy base?!?" In this installment of Edibles, our own Ed Levine tries Mango Mantra, one of the Jamba Light menu option from rapidly expanding juice chain Jamba Juice. MORE EDIBLES Sour Sunny Bears [Friday, January 26, 2007] Scarfin' the Scharffen Berger [Thursday, January 25, 2007] Getting Cheesy [Wednesday, January 24, 2007] Stockholm Slices [Tuesday, January 23, 2007] All Edibles... More

"Sometimes when you don't want the artisanal chocolate and you don't want any cheese that's 30 years old that's been made by monks in Latvia, you need things like sour Sunny Bears." MORE EDIBLES Edibles: Scarfin' the Scharffen Berger [Thursday, January 25, 2007] Edibles: Getting Cheesy [Wednesday, January 24, 2007] Edibles: Stockholm Slices [Tuesday, January 23, 2007] Edibles: Palapa Azul Mexican Ice Cream [Monday, January 22, 2007] All Edibles... More

In today's installment of Edibles, Serious Eats's Ed Levine indulges his sweet tooth with some Scharffen Berger milk chocolate. Says Ed, "Now they just sold to Hershey's, so it's going to be interesting to see if the quality is still good." Eat along with Ed to find out. AS SEEN IN THIS 'EDIBLES' Scharffen Berger 41% Cacao Extra Rich Milk Chocolate. $4.50 for a 3-ounce bar. MORE 'EDIBLES' Getting Cheesy [Wednesday, January 24, 2007] Stockholm Slices [Tuesday, January 23, 2007] Palapa Azul Mexican Ice Cream [Monday, January 22, 2007] All Edibles... More

In today's installment of Edibles, Serious Eats's Ed Levine tries Point Reyes Original Blue Cheese Dressing as well as Cypress Grove Chevre's Humboldt Fog. AS SEEN IN 'EDIBLES' Point Reyes Original Blue Cheese Dressing: "American cheesemakers have come a long way, and this is an indication." ">pointreyescheese.com Cypress Grove Chevre Humboldt Fog: "A fabulous cheese; it's sharp tangy and nutty and all the things you want." cypressgrovechevre.com MORE 'EDIBLES' Stockholm Slices [Tuesday, January 23, 2007] Palapa Azul Mexican Ice Cream [Monday, January 22, 2007] All Edibles... More

Hey, Serious Eaters! Adam Kuban here. In today's installment of 'Edibles,' I join Ed to chat about the wait at popular Brooklyn pizzeria Di Fara, where word is that line time is running upward of two-plus hours. MENTIONED IN TODAY'S 'EDIBLES' David Rosengarten on Di Fara (and Franny's) The Stockholm Syndrome: (Etymology: from a 1973 robbery attempt in Stockholm, Sweden, during which bank employees held hostage developed sympathetic feelings toward their captors) the psychological tendency of a hostage to bond with, identify with, or sympathize with his or her captor. [Merriam-Webster] "Stockholm Syndrome itself is most commonly perceived to occur with hostage situations, with the logic behind developing this relationship with an abuser or captor is in the interest of... More

Here is the second episode of what we've taken to calling "Edibles" around Serious Eats world headquarters. In this video, I talk to Adam Kuban, Serious Eats managing editor—and founder of SliceNY.com—about the lines at Di Fara Pizza. My friend Robb Walsh visited Di Fara while in town recently and confirms tales of two-hour waits there. Two hours!... More