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Dorie Greenspan struggled to recreate a friend's sweet dessert, but he just wouldn't divulge his secret. "It's nothing," he said. "It's so simple." Turns out, it is simple — once you have the recipe.
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The story behind Gesine Bullock-Prado's elaborate chocolate-marzipan-pumpkin-mousse cake involves her late mother and a rescue cat.
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Once Claudia Lucero had mastered rapid cheese-making, she knew it was time to tackle cheddar. But cheddar takes months, even years, to age, so Lucero devised a pseudo version: the Smoky Cheater.
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It's hard work to stretch pastry dough as large as a tabletop. That's why few people still make tahana strudlathe traditional way. But for Sasa Woodruff, the strudel is a link to her Slovak roots.
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IBM's supercomputer has crushed Jeopardy!Now chefs are using Watson to come up with new kinds of recipes that work around dietary restrictions and other limitations.
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Around the world, new gin distilleries are popping up like mushrooms after a rain. NPR traces the boom to its historic roots in London, which once had 250 distilleries within the city limits alone.
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Steven Raichlen says slow cooking can transform beef brisket from a dry, tough cut of meat into something "incredibly rich and soulful."
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Two entrepreneurs have developed new tricks to make food that's literally illuminating, using ingredients that are as natural and unprocessed as possible. It's just basic food chemistry, folks.
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Although it's a common Chinese dish, hongshao rou(red-braised pork) can be tricky to master. The key is to use two different types of soy sauce — light and dark.
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The key to getting a good soft pretzel to brown properly is to dip it in a lye solution, the same stuff that's used to make soap. But a German mom insists it takes much more than that.