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November is the best month of the year. That’s not an opinion, that’s fact. The city looks prettier, the people look nicer, the food even […]

We have done a lot of these Foobooz Open Stove Nights. Almost twenty of them now, by my count. And we’ve had good nights and […]

Last night was our 16th Open Stove night at COOK. Or maybe our 18th. The amount of drinking that goes on, it’s hard to keep […]

So last night was our big, Best of Philly 40th Anniversary Open Stove Masters showdown, pitting Joe Cicala from Le Virtu against Joey Baldino from […]

As we do every month, we’re giving you, the wise Foobooz reader, a chance to get ahead of the curve and take an early look […]

So yes–unless you were one of the 20-some people in attendance at COOK last night, you once again missed out on witnessing the most insane […]

There are a lot of considerations that go into the planning of an Open Stove night. We look at the two chefs, their kitchens, their […]

Now that we’ve just started April, let’s take a peek at May’s schedule of COOK classes, going live Monday at 2 pm. You know, so […]

Last night was another one of our Open Stove Nights at COOK–a night where we brought together incredibly talented chefs from some of the best […]

It’s that time again, folks. The new schedule of COOK classes is going live tomorrow afternoon, but because you are wise and loyal fans of […]

Last night, Jamie Wolf of Alma de Cuba and Carmen Cappello from the Moshulu faced off in our own tiny little Kitchen Stadium (otherwise known […]

If so, we’re looking for competitors who think they can work through the stress, the pressure, the heartbreaks and surprises that come from standing up […]

Yeah, we did it again. Last night was the 10th installment of our Foobooz Open Stove series at COOK, and we celebrated with booze and […]

Yes, it was an international rumble in Rittenhouse Square last night with a USA-vs-Canada, cross-border throwdown that pitted the pride of Detroit, Scott Schroeder (of […]

So last night was out first-ever Open Stove cocktail night–in which we took the Open Stove formula of public competition, secret ingredients, surprise twists and […]