Chef Frank sources live crab, starchy potatoes, jumbo lump crab meat for body and texture, and big, thick chunks of bacon called lardon for his crab chowder. He purees half of his soup for thickening...
I’ve never come across a food preparation more cherished, opinionated or fought over as ramen. It’s been a passion of mine for quite a while to seek out the perfect bowl of soup and in doing so I came...
On the latest episode of Epicurious' YouTube series, Pro Chef vs. Home Chef, Chef King is challenged with a novice cook's vegan ingredient list. He roasts vegetables to fortify a flavorful vegetarian...
In Korean, we call this combination of flavors mehcom-dalcom-sehcom. Many Korean dishes naturally combine two or more of these taste elements: Think of the spicy-sweet sauce in ddukbokki (spicy stir...
Chef Frank shares pro soup terms that chefs use in the kitchen while demonstrating his process: Fond: the brown bits at the bottom of the pan after roasting chicken, the foundation for a lot of good...
Coming into this chapter, I felt only vaguely familiar with the five mother sauces of French cooking. Sure, I had heard of them all at one point or another, but was not intimately knowledgeable about...
There is one dish that I have been using for years that I didn’t realize was re-using potential waste: my lobster Bolognese. This is a very popular dish I served at my previous restaurant, Telepan...
You’ll need a quart-sized Mason jar, a small sachet or bag for the spices, paper or a note card, string or twine, and optionally creative supplies to decorate your jar, lid and/or recipe card...
This is a great make-ahead recipe so that if you have company, you are not trapped at the stove. I either set it up as a self-serve item with a pot of rice, where guests can help themselves to a cup...
Chef Phil started planning the fall menu in late July by testing recipes, planning logistics and estimating costs. He draws inspiration from auditing career classes and evaluating feedback from...
