Despite working for a gay organization, Testone thought she was completely straight—until one special night at a lesbian bar in Dallas.

A conversation with the director of the LGBT Center in New York.

Primaries were conceived to keep power out of the hands of political party bosses, but now they contribute to our country’s hyper-polarization and should be abolished.

Social media sites have fundamentally changed how people communicate, but when it comes to really groundbreaking ways of reaching people “social has so many more legs still to go. We […]

The fact that social media has become more of a mainstream activity means that businesses need to take it seriously. The days when you could ignore it are long gone.

A conversation with the founder of the Altimeter Group.

There are some very interesting things coming out of the Nordic countries that could challenge the culinary hegemony of Spain and France.

There’s something amiss if restaurants have to announce that they use good quality ingredients; that should be a given, says Dufresne.

Foam has risen to prominence among a certain generation of chefs—but its detractors call it pretentious or just plain weird.

Humans have never invested very much in the public health and safety issues of their societies. Meanwhile ants, over the course of millions of years, have put a lot of […]

Dufresne has two common approaches to dishes: familiar things in unfamiliar presentations and unfamiliar things in familiar presentations.

There may be more similarities between ants colonies and human societies than there are between ants and primates. That’s is because ants, like humans, can have societies in the millions.

Wasn’t the first guy who ever held meat over a fire experimenting with his food? That turned out all right.

The common belief that searing a steak will “lock in the juices” has been debunked by food scientists, yet some chefs persist in this practice.

Because of molecular gastronomists, we have learned more about making food in the past 15 years than we had in the previous 15,000.

With many of the foods considered by society to be “tasteful,” like caviar, we have to develop an appreciation for them. Does that mean they taste “better” than something inherently […]

A conversation with the chef.

Creating a sense of immediate need is incredibly important in galvanizing people to initiate big changes.

A dynamic business that can both adapt and take proactive steps toward change will be most successful in the new economy.

A conversation with the Harvard Business School professor

Felicia says it was easier to tell his parents he was gay than to tell them he would be on a show called “Queer Eye for the Straight Guy.”

Felicia has had enough of the “Real Housewives.”

Besides his own apartment, Felicia’s favorite interior space in New York City is the Four Seasons Restaurant, which is of its moment, yet timelessly cool.

Just because a room is eco-friendly doesn’t mean it has to look like it’s eco-friendly.

Ultimately, the designer says he’s creating spaces for people to inhabit. “At the end of the day… you have to constantly be inspired.”

Tacky is not the worst thing in the world—it’s better to have bad taste than to have no taste at all.

A conversation with the interior designer.

The theoretical physicist believes that gravity is an emergent phenomenon, not the elemental “force” that Newton and Einstein theorized it to be. He thinks it is the result of patterns […]

The idea that there will be some sort of mutiny or resistance when “Don’t Ask, Don’t Tell” is repealed is “ridiculous.”