Techniques

24
Jun
 Bigger is better is usually an American mindset. But when it comes to corn, it’s a Peruvian mantra. While we North Americans prefer the small kernel-ed yellow or white sweet corn of [...]
2
Apr
Mead was Eli Cayer's gateway drug to a life addicted to fermentation, which takes many forms at his Urban Farm Fermentory (UFF) in Portland, Maine. But it's kombucha that's the unexpected champion [...]
31
Mar
Black vinegar is a serious secret sauce with the power to brighten flavors and balance bitterness—all under the radar. "I've had black vinegar in my pantry for 15 years, but not many people use i [...]
10
Mar
It's the best bite of any sandwich—the one with the glob of mayonnaise winking at you from underneath some crusty bread. Mayo is best friends with tomato and the key to a classic casserole. It's [...]
5
Feb
On the obsessive quest for deep, rich, nuanced, and new flavors in the kitchen, where do you go when everything has already been cooked, composed, and talked about? Where do chef-explorers turn whe [...]
21
Jan
Sometimes the secret's not just in the sauce. It's in the murky, funky, umami-ful, not-so-attractive gunk that's left behind when the sauce is processed. Just ask Levon Wallace, Louisville chef of [...]
21
Jan
Sometimes the secret's not just in the sauce. It's in the murky, funky, umami-ful, not-so-attractive gunk that's left behind when the sauce is processed. Just ask Levon Wallace, Louisville chef of [...]
10
Jan
Tennessee and Kentucky are the Spain and Italy of the United States ... at least when it comes to ham. These states known for their superlative pork product output are part of the Ham Belt. Though [...]
18
Nov
 Whether raising a stein at a boisterous hall in Munich or perched atop a bar stool at your local watering hole, beer in the belly has [...]