Fact: pressure cookers pump out optimal foods at 15psi, says the French Culinary Institute’s Dave Arnold. Problem: most home pressure cookers max out well below that. Solution: Hack that little punk into submission, then feast on the rewards. More »
The Mast Brothers channel old-school artisanal techniques in their chocolate. Now, with our friends at Eater, we’d like to show you the other extreme: How Le Bernardin executive pastry chef Michael Laiskonis crafts one of his signature mind-bending desserts, Egg. More »
The basic premises of going to a restaurant haven’t changed tremendously throughout history. You sit down. You order. It shows up. Maybe it’s good. But new, high-tech establishments around the world are putting an innovative spin on eating out. More »
You’ve heard of Batter Blaster, the surprisingly tasty pancake that’s sprayed out of a can. That was just the beginning. Here’s our exclusive look inside the Batter Blaster R&D lab fridge and what’s coming next. To start: Bacon. Flavoured. Pancakes. More »
Only food prudes are afraid to dabble with a little hot sauce now and then. But why any of us enjoy it at all? Capsaicin, the chemical behind hotness, causes your brain to literally think your tongue is on fire. More »
