Explore by Tags

Entries tagged with 'behind-the-scenes'

The Palestinian Summer Feast: Salads, Flatbreads, and a Big Pot of Lamb

Anne Noyes Saini & Mark Rinaldi 8 comments

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. More

Summer Grilling the Cypriot Way

Anne Noyes Saini & Mark Rinaldi 15 comments

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. More

How Katz's Deli Makes Their Perfect Pastrami

Laura Togut 47 comments

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. More

Behind the Scenes: Making Paletas at Paletas Betty, Chandler AZ

Erin Jackson 1 comment

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. More

The Tea Cup and the Dragon: Secrets of China's Favorite Green Tea

Max Falkowitz 9 comments

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. More

Flying With Knives: How Chefs Prepare and Travel for Food Festival Season

Jacqueline Raposo 2 comments

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. More

How to Cook Lao Food Like a Pro

Anne Noyes Saini & Mark Rinaldi 11 comments

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. More

Behind the Scenes: Making Edible Blown Glass at Aureole, NYC

Sweets Laura Togut 7 comments

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. More

Making Beef Carpaccio at Aureole

New York Laura Togut Post a comment

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. More

Behind the Scenes: A Study in Chocolate with Maison Kayser

Sweets Eunice Choi Post a comment

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. More

How the World's Best Pepper is Grown in Kampot, Cambodia

Meredith Bethune 5 comments

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. More

14 Things You Might Not Know About Ben & Jerry's

Sweets Erin Jackson 17 comments

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. More

How This 90-Year-Old Factory Makes 2.5 Million Pounds of Passover Matzo

New York Ben Jay 8 comments

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. More

How Sake is Made at SakéOne in Oregon

Drinks Carey Jones 2 comments

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. More

Cooking Octopus With Richard Kuo of Pearl & Ash

New York Laura Togut 2 comments

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. More

Behind the Scenes: Making Olmeca Altos Tequila in Jalisco, Mexico

Drinks Michael Dietsch 1 comment

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... More

Behind the Scenes: Making Angostura Bitters in Trinidad

Drinks Andrew Strenio 2 comments

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. More

Behind the Scenes: Making (and Setting Fire to) DBGB's Baked Alaska

Sweets Laura Togut 5 comments

[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... More

Step Into the Precision-Guided Kitchen at The Musket Room

New York Eunice Choi 2 comments

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. More

Brewery to Watch: Other Half Brewing, Brooklyn, NY

Drinks Rabi Abonour 1 comment

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. More

More Posts