We gobble the various food sections up each Wednesday. Here are our favorite nibbles from Wednesday's offerings. SF Chronicle: Textures and flavors explored by Bay Area restaurant chefs (including Thomas Keller, who's doing a cookbook on the subject) via sous vide "under vacuum" cooking. Dishes discussed include: rhubarb, pork tenderloin, duck breast, and beef short ribs. Food geeks may smile over info from Harold McGee, one of SFist's favorite local food scientists. Cooks of all......

Sunday and yesterday, the James Beard foundation announced their annual awards for 2006 in a posh ceremony. We (a) did not win for our excellent food coverage; and (b) were not invited, which is fine, because we would not have been able to go to New York. Keep not inviting us, as long as you don't give your hardware in our backyard, we don't even care. Losers. Whatever. Even our Gothamist siblings were (a)-and-(b) snubbed,......

The Michelin Guide will release its first San Francisco edition next fall. This follows in the footsteps of the New-York guide, whose first edition they released late last year. We can't hardly wait to put our hands on this. Which places will have the 3 stars rating, the one which means a restaurant is a trip destination on its own? The French reviewers are fussy, so the down-to-earth Chez Panisse might be out of favor.......

SFist welcomes some new members of the family -- in English and in French (anybody want to contribute in Mandarin?). Oh, and Rehab the Crab! This is what happens when you introduce a conservative political columnist to postmodern critical theory. Though we admit, even we have a few pet conspiracy theories. Gerardo Sandoval owes Duane Baughman $15,000 -- a little more than a month's pay if he were the Assessor Recorder and made as......

In the movie Barbershop, Isaac is this white guy who talks, dresses and acts like the other characters, even though they all are African-Americans. And we were thinking of him when we got our hands on Thomas Keller's latest cookbook, Bouchon: here is this American chef who talks about France's culinary traditions, who cooks according to century old French recipes, who even bears an Alsatian name. Bouchon is Keller's other restaurant, the French bistro......