Techniques

13
Jan
After watching a classic Hidden Valley commercial—the one where children run to a truck handing out broccoli florets and ranch—Chef Chris Cipollone decided it was time to bring brazenly America [...]
4
Dec
In the age of farm-to-table fascination kicked into over drive, how do you encourage your guests to go even further and bring the sustainability approach into their own kitchen? For Butcher Ben Tho [...]
3
Dec
For Chef Michael Turner, Japanese cooking didn’t come naturally. (He was trained in classic French and Italian kitchens). But when he hooked up with [...]
7
Oct
Sitting down to a warm, heaping plate of carbonara, coated in a delicate web of Parmesan, can most definitely save the day. Chef Jose Adorno of Washington, D.C.’s Graffiato describes the instant [...]
3
Sep
The stirring color of a tequila sunrise, ají amarillo is arguably the single most important ingredient in the Peruvian pantry. This chile pepper—which registers b [...]
30
Jul
Bologna has a new first name, it’s l-e-b-a-n-o-n. In the Charm City: Baltimore, Maryland, Chef-Butcher George Marsh of Parts & Labor is blowing minds with b-o-l-o-g-n-a. He’s reaching back [...]
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 [...]