While grilling meat over an open flame might be humanity’s first foray into cooking, it’s a style in which we have stopped striving for perfection—that perfect balance of smoke and sweetness is all due to the flame, the cut of the meat and…
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Cookbooks (like their literary counterparts) tell a story; years of experience and wisdom are offered as the author guides readers through unusual pairings, a surprising use of a fresh herb, a favorite wine and more. Recipes stand as guidelines, meant to be experimented…
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Taking risks in the kitchen is one of the great joys of cooking at home. Chef, restauranteur, consultant and flavor expert Laura Santtini’s unique products have held the attention of our tastebuds for some time—from her…
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So far in Beijing, the exploration of culinary culture has mainly moved on the boundaries of regional ethnic food. Spicy Sichuan delicacies—which used to have a strong grasp on the capital’s food scene in the past decade—passed the torch to the natural flavors…
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John Daley—chef and co-owner of the newly opened New York Sushi Ko on the Lower East Side of New York City—spoke with us while prepping for a night’s omakase service. Daley, who cut his teeth…
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Packaged together with a cheerful yellow band, the three volumes of Rene Redzepi’s latest cookbook are almost sculptural, but it is what is inside that is most intriguing. Unlike more traditional food publications, “A Work in…
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The beloved Caribbean oasis in New York City’s NoHo, Miss Lily’s, recently released a trio of their treasured Jamaican barbecue sauces and marinades—each made with all-natural ingredients including habanero chilies, brown sugar, scallions, cumin, ginger and…
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When Michelin-starred chef Yves Charles couldn’t find a table knife to match the caliber of his cooking, he decided to make one. Inspired by the pocket knives carried by many of his compatriots—and the 9.47% ABV wine Charles and his friends shared when…
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by Emily Millett Infamous in some circles for bland curries, mushy peas and cardboard steaks, the Brits are currently in the midst of a culinary revolution. Helping the nation shake off its bad gastro reputation are epicurean innovators like chef James Ferguson and…
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by Stephen J. Pulvirent You might remember Chef Edward Lee from his stint on Top Chef Texas, but that’s hardly the most interesting thing about him. The Brooklyn-born chef actually honed his skills in…
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