Techniques

18
Nov
by Rebecca Cohen with photos by Antoinette Bruno
While coffee is the morning beverage of choice across the country and ham holds a hallowed place on breakfast plates, to most people, they’re to be enjoyed individually. Not so in the South. Brea [...]
11
Nov
by Dan Catinella with photos by Antoinette Bruno
When the term “whole hog” was coined, few people were probably thinking spam. But for Justin Meddis of Rose’s Meat Market and Sweet Shop, sp [...]
23
Oct
by Dan Catinella with photos by Antoinette Bruno
Few chefs give butter the attention and respect it deserves, but Chef Travis Grimes of Husk in Charleston, South Carolina, is here to give it. He knows the merits of a good butte [...]
12
Sep
by Dan Catinella with photos by Aliza Eliazarov
Michael Toscano is a composed and soft-spoken chef; not one to cause a scene. But he’s regularly turning heads (in more ways [...]
26
Jul
by Dan Catinella with photos by Antoinette Bruno
Poorly prepared sweetbreads are a gamey, grainy, slimy, horrible mess. Luckily, chefs like [...]
16
Jul
by Caroline Hatchett with photos by Antoinette Bruno
Georgia-born and CIA-trained Chef Aaron Siegel is comfortable straddling the high-low boundaries of chef-driven comfort food. For years he worked in upscale kitchens at night and on the burrito lin [...]
17
Jun
by Rebecca Cohen with photos by Shannon Sturgis
Melody Lee embraces beloved American classics, and as pastry chef of Jean-Georges Vongerichten’s ABC Kitchen, Lee presents unpretentious desserts elevated with deft execution and imp [...]
12
Jun
by Sean Kenniff with photos by Antoinette Bruno
A caveman from the Paleolithic Era and Chef Andoni Luis Aduriz from the venerable San Sebastián restaurant, Mugaritz [...]
7
May
by Katherine Sacks with photos by Katherine Sacks
What does a chef obsessed with charcuterie do when he moves to a vegan-friendly restaurant? He creates the most succulent vegan “charcuterie” plate you can imagine. [...]
30
Apr
by Caroline Hatchett with photos by Antoinette Bruno
Judging by name alone, “supercharged spirits” sounds like a Four Loko experiment gone terribly wrong (or very right, depending on your night out). But for Mixologist Michael Callahan of [...]