Streams

For Foodies

Counterfeit Duck Confit: All Of The Flavor, Without The Labor

Sunday, August 02, 2015

A classic French dish, confit de canard was originally a way to preserve meat, and traditional recipes can require dozens of steps to prepare. David Lebovitz's fake take cuts the steps down to five.

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Put That Wok To Work: A Trick For Smoking Fish Indoors

Sunday, July 26, 2015

Smoking fish usually requires a pricy smoker or other specialized gear. But you can get great smoky flavor with just a wok, some foil and a quick raid of the pantry.

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Tea Sommeliers Are The Hot New Thing In Food Pairing

Tuesday, July 21, 2015

Which black tea goes best with blue cheese? It turns out there is an art to unlocking new flavors in your food by pairing it with tea. And a whole new breed of experts has risen up to spread the word.

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Hacking Iconic New Orleans Barbecue Shrimp Far From The Gulf

Sunday, July 19, 2015

Barbecue shrimp from Pascal's Manale is one of New Orleans' most beloved and copied dishes. Since it's hard to find head-on shrimp far from the Gulf, chef Mark DeFelice says use more spice.

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Morning Edition

The Fall Of A Dairy Darling: How Cottage Cheese Got Eclipsed By Yogurt

Thursday, July 16, 2015

Cottage cheese was the yogurt of the mid-20th century: a dairy product for the health-conscious. But it has fallen out of favor, while marketing of — and demand for — yogurt has soared.

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What Ever Happened To The Boozy Cake In 'To Kill A Mockingbird'?

Wednesday, July 15, 2015

In Harper Lee's classic first novel, Scout Finch's neighbor is known for her Lane cakes. But it's now hard to find this Southern layered sponge cake filled with raisins and whiskey anywhere.

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Caviar + Mango: Chef Watson Wants You To Cook Outside The Comfort Zone

Monday, July 13, 2015

IBM and Bon Appétit have launched a Web app that generates surprising and delicious recipes for whatever is in your kitchen. The hope is that Watson's insight will lead home cooks to push boundaries.

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How To Hack Béarnaise, A Mother Of A French Sauce

Sunday, July 12, 2015

Béarnaise is a classic French sauce typically served with steak. But it's tricky for a home chef to keep the raw egg and the butter in it from separating. A chef reveals his secret weapon.

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Tea-Infused Sweets: Chocolate + Jasmine Tea Is A Match Made In Heaven

Tuesday, July 07, 2015

Smoky and floral brews can provide a kick of flavor to desserts, especially when blended with chocolate. Pastry chef Naomi Gallego shows us a few tricks for surprising the palate with tea.

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What To Do With Weird Farmers Market Vegetables

Sunday, July 05, 2015

The market in July is a wondrous place: juicy tomatoes, jewel-toned eggplants, sweet yellow corn. But greens that look like weeds may be more intimidating. Here's how to tame them.

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Do Try This At Home: 3 Korean Banchan (Side Dishes) In One Pot

Sunday, July 05, 2015

If you've ever eaten at a Korean restaurant, you're used to the endless side dishes that come out with the meal. They're called banchan, and they're remarkably simple to make for yourself.

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Peru's Pitmasters Bury Their Meat In The Earth, Inca-Style

Tuesday, June 30, 2015

Step up your summer grilling game by re-creating the ancient Peruvian way of cooking meat underground in your own backyard. It's called pachamanca, and it yields incredibly moist and smoky morsels.

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Do Try This At Home: Hacking Ribs — In The Pressure Cooker

Sunday, June 28, 2015

Tender, smoky, fall-off-the-bone ribs can take three or four hours to make the traditional way. But Baltimore chef Shirlé Koslowski uses a pressure cooker to get all that flavor in only an hour.

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Do Try This At Home: Hacking Chicken Sous Vide

Sunday, June 21, 2015

Sous-vide makes meat moist and flavorful, but can take up to 96 hours, not to mention a $500 machine. Chef Christina Tosi shares a technique she uses to cheat in her home kitchen: the "Bird in a Bag."

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Why Scream For Gelato Instead Of Ice Cream? Here's The Scoop

Tuesday, June 16, 2015

Ice cream's velvety Italian cousin is becoming one of America's favorite frozen desserts. It has less fat, but somehow tastes creamier and holds flavors better. So what's gelato's secret?

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Pitmasters Embrace New Barbecue Truth: Rested Meat Is Sublime

Monday, June 08, 2015

How to rest a pork shoulder, a beef brisket or rack of ribs to keep it moist hours after it comes off the pit? Restaurants now use warming units, but DIY home warmers are just as good.

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Morning Edition

A Tome For Peruvian Food, By Its Most Acclaimed Ambassador

Tuesday, June 02, 2015

Gaston Acurio is the world's premiere cheerleader for Peruvian cuisine, and he's just written a cookbook. It features 500 recipes from around the country — including more than 20 kinds of ceviche.

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In This Test Kitchen, The Secret To A Great Cookbook Is Try, Try Again

Wednesday, May 27, 2015

Yotam Ottolenghi and his partner have a thriving food empire that includes wildly successful cookbooks. We go inside their London test kitchen as recipes are put through their paces.

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Clean Your Grill, And Other Hot Holiday Tips From Alton Brown

Saturday, May 23, 2015

Whether you're barbecuing OR grilling, a meat-eater or a vegetarian, here's how to keep your flavor from going up in smoke this Memorial Day weekend.

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South Carolina Distiller Promises To Make Kentucky Liquor Quicker

Sunday, May 17, 2015

A company called Terressentia that uses a chemical process to age bourbon not in years — but in hours — is unsettling an industry that is long-soaked in history and tradition.

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