Need a simple, yet impressive dessert to bring to your next holiday party? Our very own Davina Thomasula is showing us how to master the crème brûlée using four simple […]
Wine is never out of style – just ask Mary McAuley, the founder of Ripe Life Wines. As a culinary school graduate and a sommelier, Mary is obsessed with entertaining. It was only fitting that […]
Their makeup is 90% water. For the first 3,000 years, no one could figure out how to propagate them, and finding them in the wild took more energy than the […]
Craving cold-weather comfort food? Just in time for Thanksgiving, our very own Davina Thomasula teaches us a thing or two about mastering the chicken pot pie! With winter in full […]
In case you need another reason to feast around Thanksgiving, National Cake Day is November 26th! Cake is found at nearly every celebration across the globe, so it’s only fitting […]
When we think of Australia, out minds tend to wander to waves, kangaroos, koalas and the outback. But when it comes to chefs, Curtis Stone may want to step aside. Janine […]
If you’re anything like me, the day doesn’t start until you’ve had coffee. It’s the turbo-charge to my vehicle, and as an ex-expat of Italy, I’m always on the hunt […]
When eggs and bread combos are a topic of conversation, challah and several imaginative varieties of French Toast are top of mind. Until… Enter A Voce’s Uovo, by Executive Chef […]
If spring is wedding season – fall is baking season. From apple crisp to crème caramel, lemon meringue to chocolate fudge cake, these sweet treats just make summer easier to […]
When it comes to festive pumpkin desserts, look no further than Buddakan’s Pumpkin Egg Custard Tart. We caught up with Daniel Skurnick, the wizard behind Buddakan’s pastries, who showed us […]
It’s fair to say that Alex Day might be more popular at night. At least that’s true of the venues he co-owns. In addition to Honeycut (LA), Nitecap (NYC), 151 […]
I confess to loving mayonnaise in all its forms, and became an even bigger fan after writing a brief history of it. This recipe is the result of my quest […]
The 24-layer chocolate cake at Strip House first had our attention (then our stomachs, and ultimately our hearts). But before we dug in for another fork-full of decadence, we met […]
You may have seen these people at your favorite restaurants. You may have judged them, rolled your eyes, called them snobs when you looked over their shoulders and watched as […]
Chef Andrew D’Ambrosi’s experiences in the kitchen are as diverse as the cuisine he cooks. After launching his career in the Miami kitchen of Afterglow, a pioneering restaurant in the […]
Despite its infamy for dramatic reality housewives (hey Teresa Giudice…), we must admit: Bravo gets it right when it comes to food. Lights… Camera… Action…. Chop, Chop. As a former […]
Butchering a chicken can seem intimidating, especially if you’ve never done it before. Because of this, many people are reluctant to buy a whole bird, but breaking down a chicken […]
For nearly two years, Rory Macdonald has been making Hakkasan sweet. The Executive Pasty Chef opened the restaurant’s flagship New York City location in 2012, and has been dishing out […]
Thousands of years ago, Hindu cooks discovered that spices went well with fruit, and that spices and sugary fruit mixed together slowed food spoilage. And then there were the flavors […]
Chinese cuisine may have been the first example of waste-not-want-not gourmet food. Leftover rice tonight? Fried rice tomorrow! Overcooked rice on the bottom of the pot? Deep fry it and […]
Yes, there really was a General Tso. He lived in the 19th century and is one of Hunan province’s greatest heroes. Contrary to popular myth, however, he never tasted the […]
Garlic is an extremely versatile seasoning, and just a little bit can make flavors in your dishes pop (as well as ward off Vampires!). Dice a little garlic and add […]
As the daughter of a cookbook editor, the apple didn’t fall far from the tree for Chef Alex Guarnaschelli. Growing up, the Iron Chef spent her youth sampling cuisine from […]
Sweet or hot, whole grained or smooth, Americans love mustard. Which is why, when I ran out a few months ago, it was a near tragedy. Not about to fling […]
