Techniques

3
Jun
by Sean Kenniff with photos by Elizaveta Ivanova
Chef Ernesto Uchimura didn’t let nostalgia trip him up on his way to building a better cheeseburger. For his signature Plan Check Burger, Uchimura took each component and re-envisioned it, applyi [...]
16
Apr
by Rebecca Cohen with photos by Antoinette Bruno and Anjali Pinto
For many of us, the familiar refrain "don't play with your food!" echoed throughout childhood. For Jeff Mahin of Los Angeles's Stella Barra Pizzeria, encouraging just the opposite has yielded delic [...]
27
Mar
by Sean Kenniff with photos by Antoinette Bruno
Jonathan Whitener makes the kind of joyful, personal, habit-forming American food that's both modern and the very stuff of which nostalgia is made. The catalyst for his beguiling fried rabbit legs [...]
7
Mar
by Sean Kenniff with photos by Antoinette Bruno
Born in Thailand, Ravin Nakjaroen has cooked in the United States for more than 15 years. And from his restaurant Long Grain in Camden, Maine, he is saving Thai food from the evil banality that has [...]
21
Feb
by Meha Desai with photos by Antoinette Bruno
Whether we owe the beginnings of fried chicken to Scotsmen, who deep fried chicken in lard, or West Africans, who preferred palm oil, all we know is that we're in someone's serious culinary debt. F [...]
5
Feb
by Sean Kenniff
It's not clear whether Dominique Crenn is reinventing the noodle or the yolk with her "egg noodle" technique, but no matter which way you look at it, her ingenuity is profound. It's a combination o [...]
31
Jan
by Meha Desai with photos by Caroline Hatchett
In the world of grilling, there’s rare, there’s medium, and (for those who don’t respect the meat), there’s well done. But for the aficionado, there’s the Pittsburgh black and blue—char [...]
21
Jan
by Sean Kenniff with photos by Caroline Hatchett
This dish has legs. Well, technically they're arms, eight of them, plus two tentacles. The squid at Chef Anthony Lamas's Sevi [...]
15
Jan
by Sean Kenniff with photos by Antoinette Bruno
In the immortal words of Beyonce, “If you liked it, then you shoulda put some straw on it.” Well, maybe that isn’t her exact [...]
6
Dec
by Caroline Hatchett with photos by Antoinette Bruno
Immersion circulators have taken over restaurants of all stripes—pop-ups, sandwich counters, hotels, and chef-ateliers—with traditional French techniques becoming far less common and relevant a [...]