Porter House New York's Chef Michael Lomonaco invites Leonard Lopate to his kitchen for some pro tips in cooking the perfect steak.
Scientists have developed a type of chocolate infused with micro-bubbles of fruit juice that they say can replace up to half of the fat found in normal chocolate. This hybrid treat, they say, provides a tasty, more healthful alternative to regular chocolate.
With the baseball season upon us, it's hard not to think of the delicious concession that's become synonymous with America's favorite past time: The hot dog. We dug into the WNYC Archives to find out why and how the baloney on a roll became king of the ball field.
In the Catskills this weekend, there was a payoff of sorts for the the long winter — with its cold snaps and, at times, copious amounts of snow — in the form of amber gold: maple syrup.
New York City isn’t known for its barbecue. But for Pete Wells, who reviews restaurants for the New York Times, three barbecue joints come tantalizingly close.
Food writers Deb Perelman and Melissa Clark take a turn under the Stir-Fry hot seat and answer questions about food and cooking.
Fried chicken, a green salad and chocolate mousse. That was the first big meal the then 24-year-old Rozanne Gold cooked for former Mayor Ed Koch as his personal chef in 1978.
Carolyn Sherman answers questions about horseradish, starting her own business, and her favorite winter comfort food in this edition of 60-Second Stir-Fry.
The Sporkful host Dan Pashman takes a turn in the 60-Second Stir-Fry hot seat. He answers questions on everything from granola to social media.
Jeff and Adina Bialas of J&A Farm in Goshen, New York, get their turn under the spotlight for this 60-Second Stir-Fry.
Chef Jacques Gautier takes his second turn in the hot seat for this round of 60-Second Stir-Fry.
Former cook at Per Se and current Gilt Taste senior editor Whitney Wright takes a turn under the spotlight.
Steve Ettlinger admits that he’s not a huge fan of junk food, but Amy Eddings put him to the test by pressing him on what junk food he would eat if he had to indulge. Instead of naming off a branded product, Ettlinger went with the more general answer of “glazed donut.” Maybe that’s more of a mid-afternoon treat for the author, though, because he said he prefers a savory start to the day.
Author, nutritional supplement entrepreneur, tech investor and speed learner Timothy Ferriss promises in his latest book, The 4-Hour Chef, to teach you the skills you'd gain in six months of culinary school in just 240 minutes.
Those 4 hours are about the time it took me to get through the first 20 pages of this dense, wide-ranging tome. I've got 620 more to go.
I'm spoiled. I live about six blocks away from Empire Mayonnaise, the artisanal mayo shop that sells little pots of mayonnaise in flavors like lime pickle (my favorite), bacon and black truffle.
But at $6 to $8 a pop for a 4 ounce jar, it's pricey. So, with a nudge from New York Times food writer Melissa Clark, I decided to make my own.