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New York's Best Bagel Comes From a Department Store

We've been closely—nay, obsessively—following the state of the bagel in New York these days, and we'll just come out and say it: Fred's cafe at Barney's makes bagels that are just as good, if not better, than any of the city's other contenders for Top Bagel. Here's how they're made. More

Watch This New York Chef Make a High-Class Cheez Whiz

Cheez whiz: it's many things to many people. Aerosol nostalgia, gooey-cheezey in that processed-awesome way, and really fun to say (whizzz!). It's one of the best ingredients to come out of a spray can. But it's also the perfect candidate for recreating from scratch, except this time, with real cheese. More

Scenes from the Lucky Rice Festival Opening Night Dumpling Party

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. More

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

@Niko: While the ice cream was soft when she piped it, it was still quite frozen/aerated - similar to the texture of a freshly churned batch. She worked quite quickly and then sent it straight to the freezer, so the ice cream wouldn't have a chance to soften any further (and get icy when re-frozen).

How Num Pang Makes Their Pork Belly Sandwich

Haha! Hi there :)

Real Talk: Stop Bashing Ice Cream Stabilizers

Yes! Stabilizers are not evil, they are SCIENCE. And most are natural anyway. It's just an unfairly scary-sounding word.

Also, I've been wondering the same thing about Haagen-Dazs for ages. They must use some kind of dark dairy magic.

Meet the Trough, an Ice Cream Sundae for 10

Behind the Scenes: Bar Boulud Shows Us Their Classic Coq Au Vin

@QuinnO -- that's right. I double checked with the chef and the torching is to remove any tiny hairs/feathers that might still be on the chicken.

How Annisa's Grilled and Fried Squid Gets Made

Video: Katz's Only Jewish Waiter Really Hates His Job

Scenes from Smorgasburg's Opening Weekend

Depends on the time, day, weather, etc, but it certainly can be. If you go right at 11 it's not bad at all. But during lunch time on opening weekend? Yes, it was horribly crowded. Later in the day is not bad, but many stalls tend to sell out.

Big Gay Ice Cream's New Soft Serve is Awesome

The ice cream dork in me is SO EXCITED

How To Make Matzo Pizza

I actually prefer to do the whole thing in the microwave.

It takes all of 60 seconds, which means that a) the pizza doesn't have time to get soggy and b) I have pizza in 60 seconds. Matzo is the only bread-like-product that I'll ever willingly microwave since it is immune to becoming chewy.

Resources on Where to Eat in NYC after Hurricane Sandy

I got the first hot dog out of generator-powered Crif Dogs yesterday. It totally made my day.

Behind the Scenes at Il Laboratorio del Gelato

Il Laboratorio's batch freezer's are by Carpigiani, and like jcohen said, they generally run in the several-thousands-and-up category. That said they're not at all meant for home use (those things are huge!). If you want the next best thing there are some really great self-cooling consumer/prosumer ice cream machines out there in the $200-800 range, which are a significant upgrade from the old bowl-in-the-freezer style machines (which certainly do a not bad job, too). Cusinart, Lello, and DeLonghi have well-rated models out there. And there's really no difference between an "ice cream maker" and "gelato maker" on the consumer level, so don't let the different names bias you one way or the other.

Scenes from the James Beard Foundation's Chefs & Champagne

A Modernist Meal at ALDEA with Aki Kamozowa & H. Alexander Talbot of Ideas in Food

@simon: Agreed, it was excellent on all counts, wine included. But you learn to take it easy on the alcohol when you know you have 500+ photos to process once you get home...

@RobC_: The round thing is a caramel panna cotta. I wasn't clear on exactly what the cake was, but I'm fairly certain it had peaches, caramel, and was really delicious.

How to Make Veal Braciole with Del Posto's Mark Ladner at the New York Culinary Experience

Hey guys! We didn't officially post the recipe since we weren't able to test it first, but another blogger posted it here (it's the first of the two recipes):


Let me know if you try it!

Matzo-Crusted General Gau's Tofu

I MUST make this during Passover!

Scenes from the Brooklyn Chili Takedown

Glad to hear you survived all that chili!

The Vegetarian Option: Ngam

It is, but it's a specialty dish, and you have to admit that papaya is more expensive than noodles. The regular pad thai is $12, or $10 at lunch.

That said it's still a bit more expensive than your typical thai place, but the menu is more creative and (at least I think) the execution is better as well, so I think it's still worth it if you're in the mood for something different.

If you just need to sate a pad thai craving, there are cheaper places that will do the job just fine. I'd save this for a more special meal.

A Look at Dekalb Market in Brooklyn

@Jessica and Garrett: Thanks!

Yea, I kind of have the hearts for that doughnut machine :)

Ladurée Now Open on Manhattan's Upper East Side

Yes, waiting patiently for Pierre Hermé!

The Vegetarian Option: Caracas Arepa Bar

**That was said significant other accidentally commenting under my login. But yes, Kenji, if you read this -- my boyfriend would very much appreciate it if you uncovered the secrets of that sauce!

The Vegetarian Option: Caracas Arepa Bar

Yeah! Why the HECK hasn't Kenji reverse-engineered that sauce yet? :D

The Vegetarian Option: Persepolis

@gargupie: The eggplant appetizer wasn't garlicky at all, just very flavorful. I will probably try at least one of the other rices next time, but I'm going to need more of that sour cherry rice first!

@korovka & SkinnyFatty: I definitely heard good things about Ravagh as well, but unfortunately they didn't have as many vegetarian entrées. Still on my radar though--I'll have to check out the midtown location!

A Sandwich A Day: Le Languedoc at Financier Patisserie

Personally I love melted brie, and I gotta say I think it worked pretty darn well in this sandwich, geography aside. But that's me. Try it for yourself and let me know what you think!

The Vegetarian Option: El Cobre

@aim208: They do indeed serve dessert, but I figured a few $14 cocktails was indulgence enough :) As for the rums, ran your question by a cocktails-expert friend of mine (who knows far too much about these things), and he replied:

"(1) the Improved Heming-Way used the St. James as a flavorful whiskey substitute for a cocktail very similar to a classic old fashioned, (2) the Flor De Cana was used in the December Morn because its dryness and pallate would both counteract the sweetness and "play nice" with the Apple Brandy, and (3) the Honeysuckle cocktail used the Santa Theresa rum because it was likely "a perfect match" when mixed with a very specific ratio of honey."

He also mentioned that the "Improved Hemming-way" name was a reference to prohibition-era cocktails, where "improved" signaled the inclusion of absinthe. Nothing like a little cocktail history with your drink :)

History aside, I can definitely vouch for its deliciousness!

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