technique

Chef Gabriel Kreuther explains how he cooks with alcohol—especially wine—at two MICHELIN star restaurant in New York City.

Smoking heated tea leaves or wood shavings imparts color, aroma and fragrance to ingredients, and is a fundamental technique of Chinese cuisine.

What you need to know about the technique for making the creamiest, silkiest sauces and dressings.

Lord Stanley’s Rupert Blease gives us all the info.

Sharpen your knife skills with this handy guide to cutting terms like julienne, chiffonade and brunoise.

A look at the technique used to reduce liquids without heat.

Hilton Singapore’s new executive pastry chef Cindy Khoo demonstrates this deceptively simple technique that elevates any plate to fine-dining standard.

These five sauces are integral to French cuisine.

Executive pastry chef for L'Atelier de Joël Robuchon New York walks us through his Le Papillon Chocolat Azélia dessert.

We pay homage to the beginnings of cooking with these traditional techniques.

Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.

From commonplace colloquialisms to obscure obsessions, brush up on your food terminology with us as we demystify culinary lingo in our Kitchen Language column.

This elevated miso has roots that run deep at this Manhattan restaurant.