I'm hitting the road this Sunday for almost a week, and the signs of caloric danger are everywhere. First, I'm headed to Dallas to take in the Pillsbury Bake-Off. One hundred finalists vying for the $1,000,000 first prize are baking their best stuff in portable kitchens. I'm not judging, but I'm sure I will get to taste lots of elaborately constructed creative desserts using an array of everyday products. But the bake-off is not what I'm most worried about. I'm much more worried about all the food I want to taste in Dallas, a city I have never been to before. To make matters worse (or better, depending on your vantage point), I am very likely to meet up with... More

According to both the British Culinary Federation and the Master Chefs of Britain, chefs in the UK are becoming thinner—there's apparently been a 75 percent drop in chef obesity over the past 20 years! Gordon Ramsay thinks he knows why: "Running a kitchen is like running a marathon," he says. "It demands stamina and the ability to pace yourself. Being on your feet for 18 hours a day requires a level of fitness and strength that doesn't work well with excess weight. Most chefs rarely sit down for a square meal: you don't want to start service weighed down by a heavy dinner." Fat or skinny, I don't really care—just make me something delicious to eat! (Oh, and please... More