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Here's how one of the best steaks in America is made from the butcher to the table

Peter Luger’s Steakhouse in Brooklyn, New York serves one of the most delicious and iconic slabs of meat that you can get anywhere on the planet. Their Porterhouse is what you dream of when you imagine steak at a steakhouse. Eater shows how that fantastic deliciousness gets to the restaurant starting with the butcher…

How to make fizzy fruit that bubbles like soda inside the fruit

Here’s something every one of us should do before summer is over and the weather kills off all the fruits and the cold sadness diminishes our souls into nothingness: carbonate fruit with dry ice. ChefSteps shows just how easy it is to do: stick a bunch of fruit with dry ice inside a cooler, wrap it up with saran wrap…

This trailer for Mind of a Chef makes me crave foods I never ate before

Mind of a Chef is one of the best shows about food on television right now and this upcoming season they’re going to feature Gabrielle Hamilton from Prune in New York City. She’s a James Beard award winner so it’ll be fun to see what influences her and how she works but really, it’ll just be super cool to see all the…

This duck burger topped with duck confit is a delicious tongue punch

Duck is delicious. Fatty and rich and more flavorful and tongue punchy than chicken in every single way that I’m drooling over this duck burger topped with duck confit, pickled red cabbage, gruyere cheese and drizzled in hoisin sauce. It’s like if America and Asia and France teamed up to make a burger without beef.

Cooking food in a pan cut in half shows the magic of induction cooking

Induction cooking is sorcery masked as science through the power of magnets. That’s what I believe in my heart, at least. The heat is created from magnetic induction (as opposed to a gas stove flame or electric heating) which means without the right type of pan, you won’t be able to cook anything, even if the stove is…