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All About the Benjamins, Er, Béchamels

This week’s New York Times Dining section features two loosely related stories on how chefs make their money and build their empires. One is thought-provoking, the other enraging. Which one is by Frank Bruni, d’ya think? READ MORE

Nuthin’ but Love for the CIA

Epicurious’s new video and blog series promises to “infiltrate the Culinary Institute of America.” Apparently by “infiltrate” they mean “run an infomercial for,” judging from an early look. READ MORE

Healthying Up the Quickie Mart

A program in Baltimore brings healthy foods to convenience stores in neighborhoods without access to a supermarket. READ MORE

“Top Chef” Upset: Sam and Elia Pack Their Knives

Only Marcel and Ilan remain to battle it out. READ MORE

Is Nutmeg Really a Mind-Altering Substance?

Will I start seeing things if I ingest too much? READ MORE

Vegetarian-Friendly Cameroonian Food

Fans of the Cameroonian food truck at the Berkeley Flea Market will be happy to learn that they’ve recently opened a standing restaurant, called A Taste of Africa. READ MORE

Gombei Is Still Great

The Menlo Park branch of Gombei is always a reliable choice, says Wendy_San, though she isn’t so impressed with the San Jose branch. READ MORE

Hamburger Helper – Promising Newcomers in Fort Greene

Fort Greene hounds have flipped over the burgers at Mullane’s. They’re well seasoned, handmade, and cooked to a turn. READ MORE

A Divine Doner Sandwich at Ali Baba

“I worship Berlin-style doner with red cabbage,” testifies jon, “and I’ve found a place here that has it.” READ MORE

Chichen Itza Opens in MacArthur Park

Chichen Itza, whose Mercado Paloma stall is a hound favorite, has finally opened its long-anticipated restaurant. READ MORE