'Jacques Torres' on Serious Eats

Gift Guide: Easy to Ship, Only in New York Foods

Shopping for a New York expat? Convincing a buddy to move here? You can't send New York attitude or that creeping feeling of paying godknowshowmuch for a studio apartment—but you can send proper pastrami. And smoked fish. And any number of the city's top cookies. Here are nine Only in New York food businesses—traditional and new—that will take care of all the shipping for you to deliver your gifts nationwide. More

7 Must-Try Sweets at Chelsea Market, NYC

Since its opening, Chelsea Market has proved to be a food and retail mecca in Lower Manhattan. Fresh lobster? Locally sourced duck? Imported Italian Chestnuts? A loaf of bread that was baked before your very eyes? It's all there. The only problem? Its wealth of shops (almost 40 at last count) can be overwhelming. So where should you stop for a sweet bite? Here are our top 7 picks. More

A Cookie A Day: Kir Rodriguez's Cashew Polvorones

These Cashew Polvorones, a recipe from Kir Rodriguez of the French Culinary Institute include finely ground cashews into sweet, crumbly-chewy little shortbread cookies. Once baked and coated with a heavy dusting of confectioners' sugar, you bite into the polvorone and that sweet richness from the cashews really does come through, making us wonder why there aren't more cashew cookies out there. More

Sugar Rush: A.M. Quickie at Jacques Torres

For days when an ordinary Rice Krispies treats just won't do. The A.M. Quickie at Jacques Torres is like cereal on a sugar high with equal parts milk and dark chocolate. Three types of cereal mixed together: cornflakes, Raisin Bran, and Rice Krispies, bound by melted marshmallows and a smidgen of chocolate. More

Top 10 Hot Chocolates in New York

There will never be one best hot chocolate, because there are simply too many types—but there's no reason not to love them all. Here we've amassed our favorites, ranging from over-the-top decadent to light and easily drinkable cups; the latter, more commonly found in popular coffee shops around the city. Take a look at the 10 Hot Chocolates We Love. More

Taste Test: Chocolate Easter Bunnies

This was by far one of the most violent taste tests we've had at Serious Eats world headquarters—we butchered off ears, cottontails, and hind legs, trying not to think too hard about former fluffy pets or Thumper. But hey, we needed to find the best of the hippity-hoppity chocolate Easter rabbits (and carving matzo wouldn't have been as fun). More

Understanding Chocolate Basics: Bean-to-Bar Tutorial with Jacques Torres

I was able to attend a bean-to-bar class and chocolate tasting led by none other than Jacques Torres, master chocolatier and dean of pastry arts at my alma mater, the French Culinary Institute. Eating chocolate all the time, you sometimes forget how amazing and magical the chocolate-making process really is, not to mention how much time, effort and care goes into the production. Read this little bean-to-bar tutorial to understand the basics better. More

Chocolate Chip Cookies

Note: Sometimes you come upon something seriously delicious when you least expect it, and for me that always makes the discovery even more pleasurable. That's just what happened when I had one of Kumiko's chocolate chip cookies for the first... More

Jacques Torres' 5 Must-Have Pastry Tools

Jacques Torres posing with his class. [Photographs: Tressa Eaton] With colored balloons, heavy cream, and chocolate galore, it was pretty clear that the participants in Jacques Torres' "Chocolate Creations" class at the New York Culinary Experience last weekend were having way more fun than the other classes. Yes, those are balloons. Torres is very encouraging to those who want to try difficult pastry recipes at home. He tells would-be pastry chefs who mess up a project the first time to just do it again until they get it right. He took a minute away from cracking jokes and teaching the class how to make his whimsical creations to share the top fives tools you need when you want to... More

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