When Hasan Diab arrived in the U.S. more than a decade ago, it wasn't hard to find familiar street foods from back home: falafel, pita and even shawarma. But the fresh, spice-rich Palestinian home cooking he took for granted growing up in the Galilee was a rare treat here, usually available only in the homes of friends and family.
Explore by Tags
Entries tagged with 'behind-the-scenes'
On this small island in the eastern Mediterranean, cooking moves outside in the warm weather to wood-fired clay ovens and charcoal grills. We stepped into Zenon Taverna, one of New York's few Cypriot restaurants, to see how it all happens.
New York's Katz's Deli is nothing less than a keeper of the Jewish culinary flame, thanks in no small part to their homemade pastrami. Ever wonder just how they do it? So have we, which is why we set out to find out.
In Chandler, AZ, where it's over 100 degrees in the summer, paletas are a great way to satisfy a sugar craving and cool down at the same time. We went behind the scenes at Paletas Betty—the best shop in town—to see how their Amanacer (pineapple and raspberry) paleta is made.
When outsiders try to learn about tea, they're usually stymied by the industry's mindboggling complexity, and a marketplace rife with misinformation and counterfeit product doesn't do much to help. That's why I've made the journey to one of China's tea capitals: to learn how and why this little leaf from a plain-looking shrub drives a whole economy wild.
Chefs travel all over the world to cook for us, far from the comfort of their own kitchens. So with food festival season coming at us full speed, we check in with a slew of pros to find out how they do it, and how we can be better attendees.
Food from Laos is a rare find in the U.S., which is one of the reasons chef Jeannie Ongkeo secret Lao dinner menu, the only example of homestyle Lao cuisine in New York, is so popular with Southeast Asian food fans. We spent a night cooking with her; here's the cuisine through her eyes.
At Michelin-starred restaurant Aureole in New York, they use a technique very similar to glass-blowing to make one of the most whimsical garnishes I've seen come out of a pastry department. We went behind the scenes to see how they're made.
True to its Italian origins, carpaccio is a simple dish. But at Midtown's Aureole, frozen scallion powder, ponzu gel, and a little meat glue make good beef remarkable.
Made with a chocolate crust, filled with a chocolate cream, topped with a chocolate glaze, and finished with a chocolate disc and a truffle, Maison Kayser's Chocolate Tart is truly a study in chocolate. We went behind the scenes to see how it's made.
Kampot peppercorns are famed around the world, and like a true Champagne, can only be grown in one region. We visited a pepper farm near Kampot, Cambodia, to find out what it takes to grow one of the best spices in the world.
During a trip to Ben and Jerry's HQ in Vermont, I learned a lot of interesting facts about the company (between ice cream feedings). For instance, did you know Ben & Jerry's employees get three free pints a day every day? Oh yes, it's true. Read on for more.
Between Rosh Hashanah and now, the Streit's matzo factory on the Lower East Side has been baking 2.5 million pounds of matzo for Passover. Here's how they do it.
Breweries, wineries, distilleries; Portland, Oregon has them all. Its craft beverage scene is the envy of cities around the nation. But sake? Yep: I visited SakéOne in Forest Grove to view the sake-brewing process firsthand and learn what distinguishes Oregon sake from Japanese.
How does critical darling and food industry favorite Pearl & Ash cook their octopus? It's a two step process: cook the tentacles sous vide until they're tender, then deep fry them until they turn crisp.
The Los Altos highlands of Jalisco are known for their iron-rich red soil and high altitude: we're talking about 7,000 feet above sea level. (Take that, Mile High City!) This is where Olmeca Altos tequila is produced. Join us on a tour behind the scenes...
If you walk into any bar, anywhere in the world, odds are high that you'll be able to count on one thing—a bottle of Angostura Aromatic Bitters ready to season your cocktail. I went to Trinidad and Tobago to see how these bitters (and the House of Angostura's rums) are made.
[Photographs: Laura Togut] In my humble opinion, ice cream is basically proof that god loves us and wants us to be happy. So what could be better? I dunno... OH WAIT. ICE CREAM THAT YOU LIGHT ON FIRE. Enter the...
At the Kiwi-inspired Musket Room, most diners opt for one of three tasting menus, which sets the kitchen at an even, measured, and religiously timed pace. We stepped behind the kitchen doors to see what a busy night looks like at the restaurant.
With just two pairs of hands and three 30-barrel fermenters, Matt Monahan and Sam Richardson of Other Half Brewing can only brew so much beer. But they have their eyes on the prize. Take a peek behind the scenes at the new Gowanus brewery.