Five chefs school us on how to use our outdoor grills, smokers and even indoor ovens to smoke oils, vegetables, and nuts, and ice cream.
'hey chef' on Serious Eats
The end of summer brings eggplant out in full force. Here, six chefs nationally tell us how to go beyond the parmigiana.
Honey isn't just for stirring into tea. Six chefs from around the country teach us how to use honey to round out a sauce, make a honey brittle, and add some crunch to a yogurt parfait.
What else can you do with vanilla besides baking? Four chefs across the country share secrets from their kitchens.
This summer herb is good for way more than just pesto. What else can you do with basil? How do pickles, ice cream, and pasta dough sound?
We're far beyond the days of only finding soy sauce at sushi bars or Chinese restaurants, but if you have big bottle of soy sauce at home you might still be looking for new ways to use it. While we're fans of soy as an added kick of savoriness in soups, chili, and stews, what about warm weather dishes? Read on for some ideas.
Welcome to the first installment of Hey Chef, where we ask pros around the country for tips on how to use ingredients we love. First up: bitter greens.