Hollandaise sauce has a reputation worthy of Cleopatra: tempting, beguiling, and notoriously hard to handle. The reputation is well-earned – but who’s going to pass up a chance to hang […]

February can easily be the dreariest month of the year. The holidays are long over, snow isn’t fun anymore, and dang if it isn’t freezing outside. Luckily, the major players […]

Ah, Valentine’s Day. The day of expensive chocolates, hallmark cards, and high expectations (oh yeah, and love). If you’ll be spending the evening out and about in New York, you […]

Ahh the season of love is upon us. That’s right… It’s February. Single or not (yes, those of us in relationships get lazy, too) February reminds us to dip a […]

Photo Credit: Venice Gastronaut Béchamel sauce is a key ingredient in hundreds of recipes, from simple dishes like creamed peas to elegant cheese soufflés. At one time considered a sauce […]

Being from an Italian family, I am, of course, a big fan of ravioli. However, I also love pierogis, samosas, empanadas –basically I’m a big fan of dough stuffed with […]

Photo Credit: Bamitbach  Don’t know a Sauce Velouté from a Sauce Mornay? Me neither. So the other day when I was making a soup recipe that called for “a quart […]

Coconut milk –not to be confused with coconut water– is a thick, creamy, absolutely delicious liquid made from the grated meat of a coconut. It features heavily in Southeast Asian […]

Marinara sauce is one of the world’s great sauces. And, I would venture to guess, the sauce that’s made the most often, found on the most grocery shelves, and served […]

Photo Credit: makeandshakecocktails.com Peruse the cocktail list at most bars these days and you’ll surely catch at least a few mentions of “bitters” in the ingredients list. But what exactly are […]

You may have seen Béarnaise on a menu and wanted to ask, just what is Béarnaise sauce? Well, no mysteries here. Sauce Béarnaise, to use the French phrasing, is one […]

What is Clarified Butter? Clarified butter, also known as drawn butter, is butter from which the milk solids have been removed. Milk solids are the white bits that rise to […]

Before explaining the five mother sauces, let’s back up and look at what a sauce itself is. In the most basic sense, a sauce is a liquid that has been […]

Recently, when I told a cousin that I was planning to make bagna càuda for a party, she replied, “What is bagna càuda?” I was surprised because this cousin and […]

Contrary to what its pronunciation suggests, coq au vin is not a new food truck dispensing hot chocolate, although that’s not a bad idea either. The literal translation – “rooster […]

It is a truth self-evident that cupcakes and lobster are two of the best foods currently in existence. But lobster cupcakes? Sounds intriguing at best, possibly unappetizing at worst. If nothing […]

Who wants to deck the halls without a christmas cocktail in hand? Christmas drink recipes are of plenty this time of year, and we’ve searched far and wide to find […]

You know it’s delicious. And expensive. And it lays just right across a slice of melon. But have you ever wondered, Exactly what is prosciutto and how did it get […]

Pizza-obsessed with a gluten allergy? Have no fear; Blessing Schuman-Strange & Jeff Walewski from the Bistango at The Kimberly Hotel are here, with a gluten free pizza crust recipe that’s going to […]

In the heart of the West Village, we stopped by Phil Casaceli’s neighborhood spot, Daddy-O, to learn how to make their namesake drink. Phil doesn’t like to call himself a […]

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 […]

I’m sipping Pisco Punch followed by a tasty Pisco Fashioned, at Museo Del Pisco in Cusco, Peru, an interactive Peruvian “museum” that’s less about information overload, and more about the sampling. I don’t know if it’s the […]

Next time you spread mustard on your ham sandwich, consider this: you’re just repeating history, and very ancient history at that. Mustard seeds were chewed with meat to add flavor […]

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 […]