It's high time you just make your own sous vide apparatus
Not to start this off on too negative a note, however, this was probably the most unattractive coq au vin the Accidental Locavore has ever made!
How about your very own potential supply of black truffles? Adopt your choice of oak trees in France. When (and if) they start producing, you have the choice of receiving the truffles or having them sold at market.
But it looks like a strawberry, and tastes like a strawberry.
With online lessons in modernest cuisine techniques.
It's no surprise that there is often a trickle-down effect when it comes to fine dining trends. Even items like Burger King's bacon sundae owes credit...
Gadgets like the Nomiku immersion circulator always make us think the same thing: food nerds and science nerds make the best combination. The crew...
Is this the culinary Christmas gift of the year? Kalle Bergman from Honest Cooking tries the SousVide Supreme.
As geeks, nerds, makers and more, we can dig deeper and find connection between the past, present, and future in how we celebrate this very American holiday.
Nathan Myrhvold thinks he can make a better burger than Daniel Boulud. In a symposium commemorating the 10th anniversary of the foie gras-filled db bu...
Over the last few days, I've been going back and forth on what I'm going to serve for my holiday dinner. I really want to do something different and s...
[M]uch has been writ ten about that cen ter piece of Thanksgiving deli cious ness: the turkey. Whether one is bemoan ing the painful expe ri ence of e...
The pros use a piece of chemistry lab gear called an immersion circulator (units by PoliSci; around ~$1k new). For consumers, there's at least one uni...
Day three of StarChefs.com's International Chefs Congress kicked off with the finalists of the International Pastry Competition battling it out on the...
A perfectly cooked, relatively cheap piece of meat on a Friday night with basically no effort before hand, besides de-bagging some potatoes and steak and giving them a quick flash fry? Deeply appealing.
Have we moved beyond the era of "molecular gastronomy" and pomegranate pretentiousness? Can we speak in past tense of the Foam Decade? Let's hope so.
