Everything You Need To Know About French Mother Sauces
There’s a reason why the French culinary tradition represents the foundation of most Western culinary-school curricula.
The Wonderful Weirdness Of The Ramos Gin Fizz Cocktail
Tart, floral, rich, and surprisingly refreshing, the Ramos Gin Fizz offers up a singular drinking experience.
How to Make Steak Au Poivre
Looking for a hearty and delicious steak meal straight from a French bistro? Here's how to make steak au poivre, as well as tips and tricks from expert chefs.
For A Refreshing And Satisfying Summer Supper, Look No Further Than Larb
Larb, commonly referred to as larb gai (chicken larb) or larb moo (pork larb), is a salad that originates in the nation of Laos.
Chef Andrew Carmellini Tells You How To Make Restaurant-Caliber Dishes At Home
Food lovers are finding themselves eagerly seeking out ways to get their hands on chef-caliber meals, even if their only options involve rolling up their sleeves.
How to Make the Perfect Chicken Soup, According to Chefs
The key to a delicious and soothing chicken soup is the willingness to play with your food and experiment. Take a look at these chicken soup recipes and tips.
What Happened to Free Bread at Restaurants?
Baskets of free bread have been disappearing from tables nationwide over the past few years. We wanted to find out why.
Agave-Adjacent Spirits Like Sotol Are Worth Your Attention
Want to dive into the rich world of agave spirits beyond tequila? Check out sotol, a cousin of everyone's favorite Mexican alcohol. We caught up with Desert Door Sotoal co-founder Judson Kauffman to learn more.
Does No-Phones Dining Have A Future? Industry Professionals Give Us Their Take
Just a few years ago, the concept of going out to eat without being glued to your phone was the norm. Now, is it possible to engage in "no phones" dining, or is it too late?
Is Classic French Technique Still Relevant In Today’s Culinary World?
In today's high-speed world of culinary innovation, we asked star chefs their thoughts on learning classic French technique and whether or not it was worth it.
A Guide to Slivovitz, Eastern Europe’s Favorite Brandy
Slivovitz is an Eastern European brandy made from plums that is good as a shot or in a cocktail. Here's what you need to know about the spirit.
How to Make a Cuban Sandwich, According to Chefs
We asked chefs from around the country what it takes to make the perfect Cuban sandwich (or Cubano). Here are their seven tips and tricks for ensuring you get the best every time. If you don't know where to start, we've even included a recipe.
Should Bars Be Kid and Dog-Friendly? We Asked the Experts
The issue of bars being kid or dog-friendly is hotly contended in and outside of the bar industry. We asked experts their thoughts on whether bars should consider being family-friendly.
America’s Oldest City Has a Super-Modern Dining and Drinking Scene
Situated on the eastern coast of Florida, St. Augustine is America's oldest European-settled city. Its age, though, has not held back its innovation. This city has a fresh and vibrant food and drink scene to juxtapose its history.
Get a Thanksgiving Turkey Cooked In a Whiskey Bottle at the Watergate Hotel
Move aside, deep-fried turkey. This year, the Watergate Hotel in Washington DC is serving up something special -- a Thanksgiving turkey cooked in a whiskey bottle.
8 Excellent Sober-Friendly Bars Throughout the U.S.
Looking to go out to a nice bar, but aren't drinking (or can't)? These eight bars across the United States offer up great selections of mocktails for the discerning palate to enjoy.
Do Chefs Actually Enjoy Chef’s Choice Restaurant Orders?
Do chefs actually enjoy when a patron requests the "chef's choice"? We asked chefs from around the country why or why they don't like when a customer does this. The answers may surprise you.
Should Cafes Ban the Use of Laptops on the Weekend?
For the ever-growing population of digital nomads and freelancers, finding a space to work during the day is sometimes a challenge. What complicates the matter, too, is the fact that freelancers often don't have a regular 9-5 routine.
Pro Chefs Dish on the Perfect Seven-Layer Dip Recipes
A potluck and tailgating staple, the seven-layer dip offers up a variety of flavors and textures, making for a perfect snack. Here's how to make it the right way.
How to Make a Perfect Boeuf Bourguignon At Home
If you feel up to the challenge, read on for some useful, chef-provided tips for making a version of this French comfort dish that Julia Child would approve of.
3 Flavorful (and Ethical) Alternatives to Foie Gras, According to Chefs
We spoke with chefs to get their thoughts on making “foie gras” alternatives that abide by the restrictions without sacrificing flavor.
Why Sambuca Deserves a Comeback, Especially as a Cocktail Ingredient
Sambuca is a classic Italian digestivo beloved by nonnas and nonnos the world over.
What Defines a Sipping Spirit? Experts Weigh In
Are there particular flavors to look for, and do certain types of liquor fall into this category more easily than others?
7 Surprising Ways to Cook (and Bartend) with Mushrooms
Because mushrooms have such a multifaceted reputation, we found ourselves wondering whether there might be applications for these highly edible fungi that we’ve never considered before.
Do Chefs Prefer Regular Peanut Butter or Natural Peanut Butter?
These two peanut butter styles feature drastically different textures and flavors, but can one be considered better than the other?
How To-Go Cocktails Have Changed The Bartending Game
The (unquestionably wise) stay-at-home orders put in place through the United States affect a wide swath of industries, but perhaps none so dramatically and immediately as the bar and restaurant business.
Is There Any Hope for the Long Island Iced Tea?
We asked a group of past and present bartenders for their thoughts on this controversial drink, and we collected an assortment of professional opinions, both pro- and anti-LIIT.
What Pro Bartenders Think of Stanley Tucci’s Instagram Negroni
It inspired plenty of professional bartenders to share their thoughts about Tucci’s technique and choice of ingredients.
What Effect Will Social Distancing Have On Restaurants?
Now that a large number of states have “reopened,” restaurateurs must contend with the reality of resuming operations while still observing the social distancing guidelines necessary to keep their staff and clientele safe during this transitional time.
It’s Time To Add Elotes and Esquites To Your Grilling Repertoire
A massively popular street-vendor staple found throughout Mexico and Central America, elotes begin with corn on the cob, either boiled, steamed, roasted, or grilled.
5 Ways To Class Up Your Pasta Salad, According to Pro Chefs
This collection of 5 recipes is easy enough to make at home, but is also sophisticated enough to take your backyard barbecue spread to the next level.
8 Creative Twists On French Mother Sauces
You've learned the sauces, now learn how to make them better.
Want To Make Your Own Sausage? Start With ‘Nduja
Your home chefery is about to get a boost with this DIY sausage recipe.
5 Refreshing Raw Fish Dishes To Enjoy This Summer
Seafood feels like an ideal protein candidate for this style of dining, especially when you skip the oven or the pan and instead go for a raw approach.
6 Must-Try Twists On The Classic Potato Salad
We often find ourselves wondering if a few simple adjustments (or even a complete recipe overhaul) might lead to a more satisfying and flavorful barbecue accoutrement.
8 Unexpected Twists On the Classic S’More
According to the professional chefs we consulted, there are at least eight excellent and not-too-difficult ways to upcycle this campfire classic.
How to Make Delicious Birria Tacos
A traditional dish from Jalisco, Mexico, birria is typically made with or goat or sheep.
It’s Time For Open Container Laws To Change (Or Disappear)
To-go cocktail programs may be a temporary measure in most areas, but their success leads us to wonder why more cities don’t adopt permanent policies like the ones found in New Orleans and certain other cities.
Here Are 10 of the Healthiest Things to Order at Fast Food Restaurants
If you ask many people for their opinions on fast food, they’ll tell you that part of the appeal of these dishes come from their indulgence.
How to Make the Perfect Risotto Every Time
A great risotto requires some know-how and practice. Our chef sources offer tips and a great beginner recipe.
Jam Should Be Your New Secret Weapon For Cocktails
While jams may not seem like a summery cocktail ingredient, these seven cocktails prove the exact opposite.
How To Chop An Onion The Right Way, According To Chefs
The proper way to chop an onion counts among the very first lessons that any aspiring chef learns in culinary school, and it’s easy to understand why.
How To Make A Homemade Klondike Bar
This compact dessert -- vanilla ice cream enrobed in a chocolate shell and presented in a handheld foil fold -- is a prime example of the value of simplicity.
It’s About Time To Learn To Make Ratatouille
As it happens, one of the finest culinary platforms for seasonal summer produce comes in the form of a traditionally slow-cooked French dish -- ratatouille.
For An Easy Summer Dessert, Try Icebox Cake
No, it’s not technically a 'cake.' This no-bake dessert has more in common with a trifle or a pudding than with a traditional cake.
How To Make The Best Spiked Sweet Tea
This form of refreshment is neatly summed up by its name; the only strictly necessary ingredients for a sweet tea come in the form of iced tea and sugar.
California Burritos Are the Perfect Culinary Hybrid
While you may have stuffed your face with countless burritos over the years, can you say you've really lived without trying a California burrito? (No, you can't.)
The Burger Show’s Alvin Cailan Shares His Burger-Making Secrets
The Burger Show's Alvin Cailan knows a thing or two about what it takes to make a perfect hamburger.
8 Grilled Cocktails To Enjoy This Labor Day Weekend
Fire-toasted fruits and herbs also make brilliant additions to cocktails
Succotash Might Be The Most In-Season Summer Side Dish Ever
Succotash can be found in cuisines spanning the Eastern seaboard, but the American South truly claimed it for its own in the decades during and following the Great Depression.