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food + cooking

The Dish: Langzhou Noodles

Steven Yan demonstrates the technique for making hand-pulled noodles.

01.14.08
Keywords
cooking + technique,
chefs,
steven yan,
video,
noodles
food + cooking

The Dish: Kimchi with David Chang

Chef David Chang demonstrates his mom's recipe for kimchi.

01.14.08
Keywords
chefs,
david chang,
video,
cooking + technique,
kimchi
food + cooking

Which Came First, the Chicken or the Pig?

With this week's review of Barbuto in the New York Times, the hottest dish in Manhattan today is… roast chicken?
Alan Sytsma
01.11.08
Keywords
alan sytsma,
cooking + technique,
poultry,
restuarants,
new york
food + cooking

Sprouts’ Honor

Roasting Brussels sprouts turns them into the bacon of the vegetable world. And everyone likes bacon.
Robert Pincus
01.09.08
Keywords
robert pincus,
cooking + technique,
vegetable
recipes

Cooking Tips

A glossary of culinary terms used in Gourmet's recipes.
January 2008
Keywords
cooking + technique
food + cooking

Punxsatawney Phil: Watch Your Back, Dude

Groundhog tastes like rabbit, but it's dark meat, and when it's cooked properly it is succulent and silky.
Ian Knauer
01.03.08
Keywords
ian knauer,
cooking + technique,
meat
food + cooking

Gorging on Gougères: A Deep South Tradition

By the time you read this, I will have gorged myself on gougères. And so will my family, my friends, and a number of strangers.
John T. Edge
01.02.08
Keywords
john t. edge,
cooking + technique,
cheese,
baking
food + cooking

Cooking for Odessa

What the hell do you make for dinner when your guest is a famous chef (and your former boss)?
Robert Pincus
12.19.07
Keywords
robert pincus,
cooking + technique
food + cooking

Covey Burst

It takes a crew of folks to quail hunt. At least at Gillionville Plantation, it does.
John T. Edge
12.12.07
Keywords
john t. edge,
cooking + technique,
southern u.s.
food + cooking

Waiting for Choucroute

Savoy cabbage is lovely when butter-braised, but what I really want is space enough to make sauerkraut.
Robert Pincus
12.12.07
Keywords
robert pincus,
cooking + technique,
french,
molecular gastronomy,
produce