“The onions need to be evenly sliced,” Chef Arnold advised. “I didn’t add any oil. I’m letting the natural sugars release, low and slow.” To achieve that rich caramel color, Chef Arnold explained he...
The term “mince” actually comes from the Latin word “minutus” that means small and has no connotation with minced meat, which is a common misconception. The history of how mince pie originated is...
When I was growing up, Hanukkah always meant candles, presents, and most important of all, the smell and sound of latkes frying at my grandmother's house. While today I may use a recipe or a formula...
My mother’s side of the family comes from a small city in Mexico called Linares where, if you ask me, the specialty is every possible pastry combining nuts and caramel. I grew up spending a lot of...
Chef Rory adds texture to the dish with an oat biscuit rather than the traditional graham cracker crust, combines cream cheese and Brillat-Savarin cheese, and tops the pastry with fresh strawberry...
Growing up in Pine Barrens, New Jersey, there was always an abundance of cranberries — the town is home to more than 2,000 acres of cranberry bogs! Below, get his recipe for the perfect cocktail that...
The word umami describes one of the five main tastes, alongside bitter, sweet, salty and sour. Over 100 years ago, Dr. Ikeda in Japan discovered Umami as an addition to the already documented four...
Chef Barbara says she likes roasting because you can have the whole chicken with white and dark meat without the mess of cooking stovetop. Her pro trick: Place sprigs of thyme underneath the chicken...
Once that first autumn breeze blows in, we almost immediately switch gears to heartier foods. Inspired by what’s happening around us with the changing leaves crunching under our feet, the aroma of...
"Contrary to popular belief, you never want to boil a potato," Chef Barry says. "Simmer[ing] allows them to cook through very evenly." He sources French ratte potatoes, which are rich, decadent and...
My mother has always made a leftover turkey soup that used a traditional curry powder as its base and while always delicious, I couldn't help but notice that the curry overpowered the other components...
"My dish is going to be a fusion of two cultures," Chef Chris says. "My wife is Korean, my background is in Southern food. This dish encompasses both of our styles." He sources free-range, hormone...