Growing up in England, it was common for me to eat fish and chips regularly. A Friday night at the “chippie,” as we would call it, meant standing in line at the local fish bar, experiencing a sensory...
Follow Chef Chris' recipe below for a crispy, flaky, juicy wellington, and get his pro trick for preventing the dough from cracking or collapsing in the video. {"preview_thumbnail":"/sites/default...
Named for its resemblance to the famed snow-capped peak straddling the border of France and Italy in the Alps, the dessert likely has its origins in the latter, but it has been embraced as a staple of...
For years I have been passively using cocoa powder. Very rarely is cocoa powder the main ingredient in products I make so I rarely give it much thought. I always focus on the type of chocolate, the...
We’re already into February, which means Valentine’s Day is coming! For many of us, this brings sweet treats and sugary snacks. Chocolate has long been associated with love, so we shouldn’t completely...
Eating and socializing go hand-in-hand. With each social setting, the food we eat must reflect the circumstance. When our attention is focused on a celebration, a business occasion or a big game, the...
There are so many influential cooks in Black culinary history, from modern celebrities to the storied authors we celebrated in 2020 to the indigenous Gullah Geechee who Mashama Bailey taught us about...
Are Chickpeas and Garbanzo Beans the Same? Yes, the seeds are often seen in Indian and Middle Eastern cuisine, such as curry, hummus and falafel. Though most are accustomed to seeing chickpeas in a...
In its earliest modern form, in the days of the 19th-century Industrial Revolution, chocolate would have been sold unsweetened in rough blocks and cakes, to be ground or broken up by the end-user for...
Dosa is a beautiful, paper-thin rice crepe made with a fermented batter. Chef Palak stuffs her authentic version with potatoes, masala, green coconut chutney, freshly grated coconut and more, serving...
The dish made famous at the London Carlton Hotel in 1898 paired poached Dover sole with tart muscat grapes and fresh tarragon. I've applied modern culinary techniques to the same ingredients...
After 18 years in the restaurant industry, I started seeking the same thing, from yoga classes to the next greatest diet innovation to HIIT-style workout classes. I have been able to find balance in...