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Science Chefs: Alan's Take
When you try wd~50's monkfish liver with persimmon and smoked green tea, you realize you weren’t quite that prepared.
11.15.06
- Keywords
- chefs,
- molecular gastronomy,
- wylie dufresne,
- restaurants,
- alan sytsma
travel + culture
Like a Rockpool
Ponytailed chef Neil Perry has broken into Melbourne with Rockpool Bar & Grill, an ambitious extension of his famous Rockpool back in his native Sydney.
11.14.06
- Keywords
- restaurants,
- australia,
- chefs,
- neil perry,
- pat nourse
chefs + restaurants
Mason Makes an Impression
There's a certain sameness to chefs' live cooking demos. But not when Sam Mason, the former pastry chef at Manhattan's wd~50, stands behind the counter.
11.09.06
- Keywords
- chefs,
- new york,
- sam mason,
- meat,
- alan sytsma
travel + culture
I'll Have the Aspic Special
A slightly wacky move is afoot to have French cuisine registered by UNESCO as a World Heritage listing.
11.03.06
- Keywords
- restaurants,
- chefs,
- france,
- labeling,
- alexander lobrano
magazine
His Ham Stands Alone
Allan Benton is the man behind some of the most flavorful ham and bacon we’ve tasted in years. Breathe deeply now, and inhale the sweet kiss of hickory.
October 2006
- Keywords
- pork,
- meat,
- restaurants,
- southern u.s.,
- john t. edge
magazine
Xtreme Ice Cream
When you’re obsessed with making ice cream from scratch, bay leaves, cheese, and even toast are fair game.
August 2006
- Keywords
- celia barbour,
- dessert,
- chefs,
- cooking + technique
magazine
Next Stop Lima
With Peruvians returning home after years of eating and cooking abroad, the country’s cuisine is more cosmopolitan than ever.
August 2006
- Keywords
- laura fraser,
- gaston acurio,
- travel,
- south america,
- lima
magazine
A Letter from New Orleans
Food has long served as both sustenance and emblem for New Orleanians. And as they return home, their city—with help from some local chefs—is coming back to life through people’s appetites.
February 2006
- Keywords
- lolis eric elie,
- new orleans,
- southern u.s.,
- restaurants,
- chefs
magazine
Proving It
Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France—and the world—cooks.
January 2005
- Keywords
- chefs,
- molecular gastronomy,
- herve this,
- patric kuh
magazine
Back on the Farm
Making the most of your ingredients is one thing. But at Blue Hill restaurant, actually making the ingredients is something else entirely.
July 2004
- Keywords
- dan barber,
- chefs,
- restaurants,
- new york,
- ingredients
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