See how the dessert that Ai Fiori "can't take off the menu" is made.
Weather this cold demands something braised, and coq au vin is near the top of our braised meat wish list. We took a peek inside Bar Boulud's kitchen to see how they make theirs. Take a look at the slideshow to see it from start to finish.
Tucked into the West Village, Annisa has steadily grown a following from chef Anita Lo's careful, technique-driven takes on New American cooking with French and Asian touches. We ventured behind the scenes into the kitchen to see a breakdown of one of her most popular dishes, featuring a whole squid that's part grilled and part fried.
It's rare that a restaurant opening in Midtown causes much of a stir, but with Chef Bryce Shuman—the former executive Sous Chef of Eleven Madison Park—at the helm, it's no surprise that Betony is making waves. This short rib dish is one of those wave-makers.
With so many textures layered together, every bite of the grapefruit givre from Boulud Sud is delightful—and no two bites are the same. We went behind the scenes with Executive Pastry Chef Ghaya Oliveria to see how she makes this popular dessert.
Summer is in full swing, and that means it's time to escape to the Hamptons for the James Beard Foundation's annual tasting celebration, Chefs & Champagne. Star chefs for NYC, long island, and other more exotic locations gathered together last Saturday to create some of the best bites that summertime has to offer.
Have you ever had a doughnut fresh from the fryer? The difference between a doughnut that was fried 10 minutes ago and one that was fried 30 seconds ago is unfathomable. That's what you can get at Back Door Donuts, and we got a peek at the process.
There is lot's to love about Andrew Carmellini's Locanda Verde, so we stopped by their kitchen one day to watch them prepare their Roasted Rabbit Ripiene from start to finish.
Milk Bar fans get excited: as part of the New York Culinary Experience, pastry chef Christina Tosi gave a step-by-step class on making her famous crack pie ("it named itself") and cereal milk. We documented the whole process, complete with all of Chef Tosi's tips and tricks.
One day the pastry chef at Crave Fishbar had a stroke of brilliance: why not top their cupcakes with sprinkles made from scratch?
Chef Masaharu Morimoto was at the New York Culinary Experience breaking down a whole tuna into bite-size nigiri and maki. Click through for his tips on getting the most from your fish, with step-by-step shots of the sushi-making process.
The Fourth Annual Lucky Rice Festival—a week-long event celebrating Asian cuisine—officially kicked off last night with a "dumpling party" featuring some amazing bites from chef Danny Bowien of Mission Chinese Food. There were not only dumplings but also noodles, meatballs, and even the rogue tostada. Despite any seeming differences, the dishes were all united in deliciousness.
Last Saturday could not have been a more perfect, balmy day to mark the opening of the 2013 season of the Hester Street Fair. Check out our slideshow to see all of the foodstuffs we found there.
Like the love-child of a light, airy mousse and a cold, creamy ice cream, semifreddo is one of the more popular desserts at the Lambs Club in midtown. Their Executive Pastry Chef Björn Böttcher took us into the kitchen to show us how the pros make it from scratch.
Spring is finally (hopefully, actually) around the corner, but we wouldn't have gotten through the winter without desserts like the sticky toffee pudding at The John Dory Oyster Bar, which is warm, gooey, and comforting in all the right ways. See how this classic British dessert is made.
Spring has finally sprung in New York City, and with that comes the return of Smorgasburg, one of the city's largest outdoor food markets.
Last night The Brooklyn Kitchen and The Brooklyn Grange hosted the 4th annual Meatball Slapdown, featuring a pretty sweet lineup of restaurants competing for the title of Meatball Champion.
This weekend, Openhouse brought back their grilled cheese cookoff, The Big Cheesy.
How do you make tiramisu at a a vegan raw food restaurant? You have to have quality ingredients and a few tricks up your sleeve. We went behind the Scenes with Pure Food & Wine, to see the magic happen.
We went behind the scenes at Harlem's non-profit bakery to see what goes into New York's most culturally diverse array of breads.
Veselka is nothing short of an institution when it comes to Eastern European food in New York, so it should come as no surprise that when latke season rolls around, we look to them as experts.
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