Daniel Gritzer

Title: Associate Food Editor At Food & Wine since: 2010 Born and Raised: Brooklyn, NY background: I grew up in a family where tongue sandwiches were often packed for lunch, and bone marrow spread on toast was a popular predinner snack. When I was 13, I opted for dinner at Chanterelle over a bar mitzvah (/sites/default/files/here wasn't really much deliberation on that one), met David Waltuck and took him up on the invitation to stage there, which I did throughout high school and college. Later, I worked for several years as a line cook and sous chef for chefs, including Cesare Casella (Beppe) and Didier Virot (Aix). Between gigs, I worked on farms in Europe, including shepherding in the mountains of central Italy, harvesting Dolcetto and Barbera grapes in Piedmont, shaking almonds from trees in Andalucia, and making charcuterie in southwestern France. Before F&W, I was the restaurant and bars staff writer at Time Out New York. What I Do at Food & Wine: I edit recipes to ensure they make sense, and walk down the corridor to the test kitchen so many times each day that I often find myself wishing I could fly there head first, nose leading the way. Strangest Food Memory: I was once sitting at a bonfire on a remote Pacific beach in Colombia when a wild rat scurried past. Not missing a beat, the local guys there chased it down and whacked it on the head with a stick. We skinned it, gutted it, dipped it in the sea (for salt) and roasted it over the fire. I ate a hind leg.
The amazing power of the combi oven has won over star chefs like Daniel Bouloud, but the price has shut most home cooks out—until now. Read more >
An artisanal butcher explains why his favorite cuts from the chuck are just as delicious as pricey premium steaks.
It’s obvious when a dish is missing something—the question is how to figure out what that something is. F&W’s Daniel Gritzer asks Aki Kamozawa and H. Alexander Talbot, of the food-science blog ideasinfood.com, for exercises to help sharpen your tasting skills and become a more confident, intuitive cook.
Jacques Pépin shares expert tips and two delicious recipes that make it easy to bake perfect soufflés every time.
Today, some of the country’s busiest and best food entrepreneurs are also chefs. Here, 10 extraordinary, prolific chef-restaurateurs from coast to coast.
From a 19-year-old blogger to a 91-year-old restaurateur, these nine culinary icons represent the past, present and future of American cooking.