Cranberries aren't just for saucing. Chefs from around the country weigh in with their favorite sweet/tart recipes perfect for fall.
Maple syrup's not only for pancakes. What else is it good for? Marshmallows, meat rubs, and one darn-good grilled cheese.
Curry paste is good for plenty more than making curry. Chefs around the country tell us how they use it for Mexican sauces, steamed fish, a coconut dessert, and more.
Michael Laiskonis, formerly the pastry chef of Le Bernardin in New York and now the creative director of the Institute of Culinary Education, is one of the pastry world's most gifted thinkers, teachers, and scientific tinkerers. We stepped into his kitchen to see what makes him tick.
We've asked chefs about plenty of ingredients in our Hey Chef series, but none has made them as excited as they are about curry. Here, we have ten of the most exciting usages for the sweet and savory flavor combination, straight from professional kitchens nationwide.
Once you start using fish sauce, it can be tough to stop yourself from tossing it into everything. We polled chefs on some of their favorite uses. Their replies: amp up the flavor of everything from grilled chicken to Southern tomato gravy to...whipped cream?
Chef Annie Pettry brings her bicoastal hospitality training to the southern menu at Louisville's Decca. Here's a glimpse at what makes her kitchen run, from a particular fish scaler to her very own lumberjack.
Ginger's an ingredient with a thousand uses. Here, seven chefs give us their pro-tips for using it from bread to ice cream to ceviche.
With the gardening season soon coming to an end, the summer's mint haul needs to get used up or preserved in something other than a mojito. Here, seven chefs teach us some tricks.
Should those of us with rooftops or backyards or ample acreage take the plunge and buy a colony or two? What does it take for us to be responsible beekeepers? If you're curious about making this daydream a reality, consider this your jumping-off point.
Chef Matthew Kirkley works with some of the freshest fish to be found in Chicago at his tasting menu restaurant, L2O. Here's a peek into his kitchen.
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.
The end of summer brings eggplant out in full force. Here, six chefs nationally tell us how to go beyond the parmigiana.
Chef Dan Wright has revolutionized the Cincinnati haute dog scene at his Senate Pub and offers wine on tap and refined plates at its sister restaurant, Abigail Street. We busted into his kitchens to find out what fuels him.
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.
If you want to know about honey, you have to know about bees: their life cycle, their environment, and how their surprisingly complex society functions. Here's what life is like inside the hive.
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?
Chef Stephanie Izard's Chicago restaurants are full of tools and artifacts from her childhood. She took us on a tour of the equipment she cares about most.
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.
A bakery on a tiny island closes, and all of a sudden I have six weeks to pick professional brains, do a test run or two, pack up my kitchen, fly to St. Croix, and make a 3-tiered wedding cake for my oldest girlfriend. Here's Part Four of how it all happened.
Food allergies and food-related illnesses may be almost the norm now, but it doesn't mean dining out is necessarily safer or any easier. We spoke with chefs, restaurant managers, and servers from around the country to find out how we can all get along.
A bakery on a tiny island closes, and all of a sudden I have six weeks to pick professional brains, do a test run or two, pack up my kitchen, fly to St. Croix, and make a 3-tiered wedding cake for my oldest girlfriend. Here's Part Three of how it all happened.
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.
San Francisco's Chef Matthew Accarrino has more accolades than we can list. So we dove into his kitchen to find out what makes it all happen in this month's Kitchen Close-ups.
There's nothing like a fresh scoop of wobbly-melty Mister Softee soft serve dipped in chocolate—except making a better one yourself.
Of all the chocolate-covered ice cream novelties out there, Klondike Bars are among the best. Here's how you can make them yourself.
Part cookie, part brownie, this brownie brittle is as easy to make as it is to eat. A batch comes together in under 30 minutes. While the brittle tastes great on its own, adding chocolate chips, chopped nuts, and other toppings takes it over the top.
The rules of vegetable blanching say to use a big pot of water, salt, and then shock in ice water. Is any of this true? We tried a series of tests to find out which you should do and which you should forget.
Is Magic Shell, the ice cream topping that hardens into a chocolate candy shell, the world's greatest ice cream topping? I can't say for sure, but it's definitely the most fun. And it's easier to make at home than the ice cream you drizzle it on.
A bakery on a tiny island closes, and all of a sudden I have six weeks to pick professional brains, do a test run or two, pack up my kitchen, fly to St. Croix, and make a 3-tiered wedding cake for my oldest girlfriend. Here's Part One of how it all happened.
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.
When you walk into the produce section of your local Asian supermarket, you'll probably be greeted by a dazzling but daunting display of unusual greens. They're all great, and easy to cook, but it helps to be armed with some knowledge to tell your shoots from your choys.
Ready to do some spice hunting but don't know which shops to trust? Whether you're looking for Indian, Middle Eastern, or Southeast Asian flavors, we've got you covered.
After sampling countless sweets from dozens of bakeries, we've found the best buns, egg tarts, and cakes that Manhattan's Chinatown has to offer.
Saul Bolton opened his restaurant Saul in 1999 on Smith Street. This summer, he packed up his menu and staff and transported them to the Brooklyn Museum, where his recently relaunched menu has welcomed back neighborhood regulars and tourists alike.
We've been interviewing some of New York's most interesting chefs—24 and counting—and often get asked if we encounter a lot of ego and attitude. For the most part, the answer is a resounding "no!" Instead, we've found extremely passionate, focused, humble, close-to-Type-A personalities who, more than anything, believe in creating delicious food and connecting with it to other people. Here are some of our favorite remarks from those interviews.