technique
How To Cook With Alcohol
Chef Gabriel Kreuther explains how he cooks with alcohol—especially wine—at two MICHELIN star restaurant in New York City.
Technique Thursday: Chinese-Style Smoking
Smoking heated tea leaves or wood shavings imparts color, aroma and fragrance to ingredients, and is a fundamental technique of Chinese cuisine.
Technique Thursday: What Is Emulsification?
What you need to know about the technique for making the creamiest, silkiest sauces and dressings.
How to Perfectly Cook a Suckling Pig at Home
Lord Stanley’s Rupert Blease gives us all the info.
Kitchen Language: Know Your Knife Cuts
Sharpen your knife skills with this handy guide to cutting terms like julienne, chiffonade and brunoise.
What Is Cryoconcentration?
A look at the technique used to reduce liquids without heat.
Kitchen Language: What Is a Quenelle? (Video)
Hilton Singapore’s new executive pastry chef Cindy Khoo demonstrates this deceptively simple technique that elevates any plate to fine-dining standard.
The 5 Mother Sauces of French Cuisine
These five sauces are integral to French cuisine.
Technique: Pastry Demonstration With Salvatore Martone (Video)
Executive pastry chef for L'Atelier de Joël Robuchon New York walks us through his Le Papillon Chocolat Azélia dessert.
4 Cooking Methods of Yore
We pay homage to the beginnings of cooking with these traditional techniques.
Kitchen Language: What is Sous Vide?
Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.
Kitchen Language: What is Amuse Bouche?
From commonplace colloquialisms to obscure obsessions, brush up on your food terminology with us as we demystify culinary lingo in our Kitchen Language column.
At NYC's Bessou Restaurant: Not Your Average Miso
This elevated miso has roots that run deep at this Manhattan restaurant.