Made with a chocolate crust, filled with a chocolate cream, topped with a chocolate glaze, and finished with a chocolate disc and a truffle, Maison Kayser's Chocolate Tart is truly a study in chocolate. We went behind the scenes to see how it's made.
At the Kiwi-inspired Musket Room, most diners opt for one of three tasting menus, which sets the kitchen at an even, measured, and religiously timed pace. We stepped behind the kitchen doors to see what a busy night looks like at the restaurant.
Before dinner at Takashi, the West Village's all-beef-all-the-time restaurant, stomachs must be washed, tongues must be stripped of their tastebuds, and fatty meat must be sliced. What does the prep process look like? We went into the kitchen to find out.
How does a fine dining restaurant like Betony operate? We stepped into the kitchen to see it in action.
Last night, barbecue enthusiasts lined up outside of The Firehouse on Lafayette Street, eagerly awaiting their access to over a dozen different type of brisket. The annual Brisket King of NYC event took place in Chinatown, with competition from New York's smoke houses, restaurants, and self-taught cooks.
National Pancake Month is almost upon us, and Clinton Street Baking Co. is offering 10 different flavors of pancakes throughout the month to celebrate. We've got your complete guide.
Yesterday evening, The Gohan Society, a non-profit organization that works towards foster appreciation for Japan's culinary heritage through cooperation with chefs, held their third annual Aki Matsuri. The event was a celebration of Japanese cuisine and how it's taken shape in New York as well as an embrace of the fall season.
The New York City Wine and Food Festival's Mixology Masters event last night brought together some of New York's best bars into one venue; it was a rare opportunity to taste cocktails from spots like Death and Co., Little Branch, Rum House, and Pouring Ribbons without running around town or waiting for a seat.
ere in New York, it's officially fall. Luckily, there's still some late summer produce to be found, and Jim Lahey's Chelsea pizzeria Co. is eking out the last of the eggplants, squash, and peppers for its Giardinera pie.
20 New Yorkers prepped their custards and readied their ice cream scoops for the competition at the Bell House. Flavors ranged from the traditional, like Mexican Hot Chocolate, to the more adventurous, like Oatmeal Stout and Bacon, and everything from Cannoli to Cococados in between.
After a dispute with the City Council about the fate of the Fulton Fish Market, the New Amsterdam Market came back yesterday for summer, with 70+ locally-minded vendors selling everything from cheese to maple syrup, raisins dried on the vine to seasonal produce, from fresh-caught fish to cold-brewed coffee. And, of course, some ready to eat bites: tacos, sandwiches, and plenty of ice cream.
Located in the South Street Seaport, SmorgasBar is a gathering of some of the best-known food vendors from 'Burg, rallying together in an effort to revitalize an area that took some of the worst damage from Hurricane Sandy.
Last night marked Tasting Table's Annual Lobster Roll Rumble, with seafood restaurants and clam shacks from New York and all over the country selected by the Tasting Table crew to face off in a battle of knuckle, claw, and tail. Some contenders kept it simple, with a drizzle of drawn butter and a dusting of chives, while others went all-out in rethinking the lobster roll—lobster mac and cheese with lobster roe, anyone?
Nachos, tortilla soup, refried beans, and more munchies for your Cinco de Mayo fiesta.
We've rounded up our favorite main dishes for your Cinco de Mayo fiesta.
Salsa, guacamole, mole, oh my. Whether you're going all out on Cinco de Mayo, or just making yourself a plate of nachos, here are 9 sauces to make this Sunday.
At first glance M & O appears to be only an unremarkable bodega, but tucked in the very back of the store is a deli with surprisingly tasty sandwiches.
Like last year and the year before it, Chef Einat Admony is hosting a second night Seder dinner at Balaboosta. This year's meal is a collaboration with Chef David Tanis (New York Times columnist and chef of Chez Panisse) and Pastry Chef Keren Weiner (of Il Buco); we got a peek in the kitchen to see a couple of the dishes they'll be serving.
Everywhere we ate this week.
Leave it to cheese superstore Murray's Cheese to help all the people out there who have simultaneous chocolate and cheese cravings.
Everywhere we ate this week.
If there ever was a day for eating pre-made foods, it's the Super Bowl Sunday. Sure, you could make your own everything from scratch, but this is the day made for lounging, lazing, drinking, eating, and watching others do the running around. There's no shame in buying pre-made queso dip and jars of salsa on Sunday. Just make sure you don't buy any of the losers of our tastings.
Everyone likes guacamole, agreed? So whether you're rooting for the Ravens or the 49ers this weekend, we can all agree on Team Guacamole, right? Here's a recipe for the classic guacamole, and an important discussion on the science behind guacamole (on browning, on ripening, on mashing, on various avocado types). If you're feeling much less purist, check out our 14+ guacamole variations in the slideshow. Sriracha-infused guacamole anyone?
Super Bowl is this Sunday, which means wings and wings and wings. But there's been a rumor going around that rising corn prices might mean a wing shortage [insert cries of despair here]. Watch this video to find out more.
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