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When Nathan Myhrvold tells you everything you know about bread might not be true, you listen. The founder of Modernist Cuisine and his team have spent years debunking some of our most basic truths about cooking and now they are taking on their most specific topic yet.
Read MoreI recently went to Puglia and discovered something both amazing and intuitive: when you are faced with the world's best ingredients you don't have to do a lot to make them shine. We learned a recipe that is all about taking the freshness of the sea and keeping it as light and simple as possible.
Read MorePickling doesn't always seem to bring fresh ingredients to mind, but it's actually the best place to begin. A great item doesn't need a lot of work to be perfectly pickled if it is in peak condition. We went to 10 Acre farms with Babu Ji's Jessi Singh and got a lesson in easy pickling.
Read MoreWe found the perfect twist on the classic chicken and dumplings from Chef Thomas Boemer of Revival and Corner Table in Minneapolis. It's like a pot pie with a biscuit on top - and you will never look at either dish the same again.
Read MoreYou might be familiar with Korean food, but there's growing interest in Korean Temple Food. Based on the diet of monks, it avoids meat and aliums like garlic or onion. But it's anything but boring - instead they focus on fermenting and other techniques to give a unique and exciting flavor. We delved into a simple recipe for pan-fried potatoes you can try at home.
Read MoreThere are some classics that are perfect just the way they are. But the corn dog appears to be one that gets even more awesome when tweaked a bit. We went to Empellon where chef Alex Stupak decided to have a bit of fun with this Americana staple and give it his own Mexican-inspired twist.
Read MoreI am always amazed by the incredible and elaborate birthday cakes people make, but I know I never have the dexterity or patience to do it myself. But the book Treat Yourself makes you think anything is possible - if you work with Rice Krispies treats instead.
Read MoreI'm not sure why we put food in certain boxes of when we can eat them and why. Pasta is the perfect example - if it's comforting at dinnertime why can't we also eat it for breakfast? We tested this theory by going to The Sosta for their breakfast spaghetti.
Read MoreWe went to a cidery in Normandy, France to see the process from apple to glass
Read MoreIf you are looking for the heir to ramen, Little Tong Noodle Shop's Simone Tong has the answer. She is preaching the gospel of mixian, a rice noodle from Yunnan in China. The slightly fermented, a little bit acidic noodle is the perfect contrast to warming broth.
Read MoreScott Conant is known for his stints on shows like Food Network's Chopped, but he is renowned for his pasta. If you've ever been to one of his restaurants you know that he has a seemingly magic touch.
Read MoreI love all the techniques that let a food sit passively and improve itself - pickling, brining and marinating all tend to make things better in my book. Why do more work when you can just let the liquid do it for you? Short ribs are particularly great for this, and Cote seems to have it down to a science.
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