Every vegetarian we’ve ever met says the only thing they either miss, or can’t give up, once they become a vegetarian is a fried rasher, preferably sandwiched between two buttery slices of white bread. What is it that makes it so attractive?
Clams are full of flavour so you need very few of them to make the classic Spaghetti con Vongole, the Italian dish of clams, chilli, garlic and olive oil. Before you cook them, you need to remove the sand. Here’s how to do that and to make Spaghetti or Linguine con Vongole.
For the New York Times magazine’s fall Food issue, they treated six second graders from P.S. 295 in Brooklyn to dinner at Daniel, where the seven-course tasting menu goes for $220 a person with adorably hilarious results.
Every year, the Grand Prix de la Baguette de Tradition Française de la Ville de Paris competition is held in Paris, to find the best baguette made by traditional artisanal methods.
Watch this video with Lee Morris of Fstoppers.com and Chef Brett Mckee to learn about food photography and lighting food shots in a restaurant setting.
A video showing you decorative crimping techniques for pastry including how to use a string of pearls to give your pie a decadent finish.
Laura House in the Daily Mail made the recipe and loved the fact you could make it in one bowl (less cleaning) and that the consistency of the finished cake ‘was no different to that of a traditional cake’.
A bowl of iced water is your best friend when you are peeling cooked potatoes.
All chilli peppers are not created equal – while most people think nothing of slicing a supermarket chilli to add heat to a curry, there are other people who enjoy eating as many of the hottest chillies in the world for pure sport.
With the help of a science lab, the filmmaker Casey Neistat finds that calorie listings on food labels can be highly inaccurate. A video from the New York Times.