At Home with Dale Talde Making Cacio e Pepe
When Dale Talde—former Top Cheffer and current restauranteur-superstar—gets home from a long night of service, plus or minus five or six Jamesons, he makes Cacio e Pepe, or what he lovingly calls "Italian macaroni and cheese." We hang out in his NYC apartment to learn his method.
Dave Arnold Mixes a Cocktail With A Lightsaber at Booker & Dax, NYC
We recently caught up with Dave Arnold at Booker & Dax, his high-tech bar project, to chat about the concept and get a tour of the various tools they employ behind the stick. Rotary evaporators, a 4,000-G centrifuge, liquid nitrogen, and a custom-built 1,500°F red hot poker are just some of the tools the bartenders use to coax, manipulate, and alter the flavor and texture of the ingredients going into the glass.
Alton Brown on Writing an Omelette Recipe
Could you make a souffle after following a recipe for an omelette? Alton Brown sure hopes so: he doesn't just want to take you to Omeletteville, he wants to take you to a place where you can survey the recipe landscape around you. That's how you know it's a great recipe. In this episode of the Chewing the Fat video series, TV personality and food science whiz Alton Brown discusses how recipes "work."
Serious Eats Cooks Peking Duck At Buddakan
Ever made a traditional Peking duck? Turns out it's a pretty involved process, requiring not only multiple steps but multiple days, cooking apparatuses, and spices. The end result: an incredibly crispy, juicy bird that's seriously delicious. Come along with Serious Eats's ownCarey Jones as she learns how to make Peking Duck. Chef Brian Rayof Buddakan gives us the grand tour.
The Craigie On Main Burger
This, folks, is the Craigie on Main burger served at Tony Maws' restaurant in Central Square, Cambridge. It's one of the finest versions of chopped-beef-on-bun you will find anywhere, and it's no accident that it is. Come see how it's made.
Alton Brown on the Future of Recipe Writing
What will happen to recipes as technology advances over the coming years? Will they evolve from one uniform set of rules to a more Choose-Your-Own-Adventure-style of recipes? The future, according to Alton Brown (Good Eats, Iron Chef America), sounds like an exciting place. Listen to him chat with us about it in this video.
At Home With Nick Anderer, Executive Chef at NYC's Maialino
Nick Anderer, executive chef at excellent NYC Italian restaurantMaialino, has no shortage of tricks up his chef-whites; see hisperfectly poached eggs for evidence. But what does he cook when he's in the comfort of his own home? On a humid summer night, we stopped by Nick's apartment for kimchi fried rice jazzed up with homemade kimchi and leftover pork belly from the restaurant.
How to Make An Old Fashioned
We asked New York bartender Michael Neff to show us how to make some essential drinks, and to tell us a bit of the story behind each one. Today, we're learning about one of the oldest cocktails in the books, the Old Fashioned.
Jim Lahey Makes No-Knead Pizza At Home
If there's one thing any home pizza maker can tell you, it's that its nearly impossible to get the same bubbly, crisp, charring that you get from a real-deal wood fired Neapolitan pizza oven. Check out this video where Jim Lahey shows us that not only is it possible, it's actually pretty damn easy to do.
Wine Protips Video: How To Talk To A Sommelier
When many of us encounter a sommelier at a fancy restaurant, we get intimidated and don't say much. It seems awkward to ask questions about a wine list that might as well be in gibberish, and even worse to say that we don't want to spend too much. But according to Patrick Cappiello, the wine director at GILT Restaurant, the newest generation of sommeliers really want to help you find something delicious to drink, so you should just get chatty! In this episode of Wine Protips, Patrick suggests a few things that you should tell a sommelier so that you will end up with a bottle of wine you really like.
Watch the video »