Serious Eats culinary director Daniel Gritzer gives a tour of the kitchen in his new apartment, including knives, cookware, coffee gear, and a very curious and ancient little bottle in the cocktail cabinet...
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Molcajetes, frozen Hainanese chicken rice, dogs, babies, and more—Chicago editor Nick Kindelsperger has it all! Check it out in our behind-the-scenes tour.
Ever wondered what was in my kitchen? Today is your lucky day. Get ready to be, if not underwhelmed, then just regular whelmed.
Enter the lair of our resident Cookie Monster, aka Sweets editor Carrie Vasios Mullins.
A couple things have changed since I last gave you a virtual tour of my kitchen back in 2010. Most prominently, I've moved. Down the hall. To a nearly identical-but-with-some-important-improvements apartment. The biggest improvement was a slightly more spacious kitchen and a deck where I can test grilled recipes.
My Astoria, Queens apartment, which I've called home for nearly four years, is not what I'd call my dream house. The floor has a pretty severe slant and some hideous gray carpet. Hot water comes and goes, and I could do without the '70s accents (hello, linoleum!) and crumbling molding. But it's home sweet home nonetheless, and when I get to cooking, it's all good, because I love my kitchen.
Enter the kitchen and home bar of Serious Drinks editor, Maggie Hoffman, where pretty much every cupboard shelf is full of glassware, and every shelf that's not full of glassware is full of booze!
Welcome! Please, step inside the magical world of my home kitchen: the windowless wall in the windowless room that also "conveniently" happens to be the living room, dining room, den, and library of my "spacious" two-bedroom apartment in Bushwick, Brooklyn. Charming, isn't it?
Ever wondered what the inside of a food editor's kitchen looks like? Well, wonder no more, because Managing Editor Jamie Feldmar is giving you an all-access tour of her Brooklyn kitchen, which holds untold wonders (like frozen ham).
As any experienced buffet aficionado knows, you've got to have a strategy when it comes to bellying up to an all-you-can-eat smorgasbord. Pacing, planning, and clear priorities are all key characteristics of the serious buffet diner. And as I learned recently while visiting the pastry kitchen for the Wicked Spoon Buffet at the new Cosmopolitan Hotel in Las Vegas, a similar philosophy is essential behind-the-scenes as well. When serving between 2,000 and 3,300 people per day, strategy is the name of the game.