9 Crucial Things You Won’t Learn In Culinary School
It’s all fun and games until it’s time to work in a real restaurant and they’re paying you, not the other way around.
It’s all fun and games until it’s time to work in a real restaurant and they’re paying you, not the other way around.
WARNING: Images of naked people handling food. Don’t worry, the naughty bits have been blurred.
That is, if you can pay close enough attention to the instructional video. (SFW)
You’re making a ton of stuff for the holiday season - no thanks to these guys.
Money’s too tight for steak? Or just not into eating animals? Feed 4 people meat-free for a week.
Buying someone a cookbook for the holidays = Cool. Buying someone a little ingredient they’ll use with it = The Coolest. Here’s your guide to both.
Let’s put eggnog in everything ever.
Just try to make some ancho chili-cinnamon bark and not eat the whole darn pan before it’s out of your kitchen.
The truth hurts. Things are about to get real in the kitchen.
Some of these are recent discoveries from chefs like Heston Blumenthal who study the chemical compounds of food. Others have been paired together for centuries in various ethnic cuisines. Either way: They work.
This technique is a little fussy but good to know.
A female line cook shares some behind-the-scenes insight: It’s all sharp knives and dick jokes.
Never want to see food again, you say? Try this.
We doing big crimpin’ up in Thanks-giv-ing.
Here’s a menu for eight people that costs $54. That’s $6.75 per person, which — most importantly — leaves plenty of money for wine and whiskey.
Trust me, this one recipe — which you can make before Thanksgiving — is going to make every thing on the plate taste AWESOME.
I do not care what you say, sweet potatoes with marshmallows are the best thing that ever happened to this holiday.
Please don’t try to make this glorious feast with a dull knife and shitty nonstick pans. That’s just no fun.
Proceed with caution as this post contains graphic photos of tiny birds. But it’s meant to help hunters and chefs utilize the whole animal so nothing goes to waste.
Smarter, better versions of all your favorite things.
What’s the difference between dropping the bass and making a stir fry?
Dinner is served. When in doubt, add more cheese.
Tonight is the series finale of No Reservations, so let’s take a look at Bourdain’s best quotes about life, cooking, travel, and everything in between.
Maybe you’re eating mac ‘n’ cheese out of a box right now. It’s probably great. But with just a tiny bit more effort, you could be having a hero’s meal.
Nothing gets people cooking like imminent doom. What’s your #sandysnack?
Go get them and eat them! A new cookbook by New York magazine food editors tells you how to cook them.
Are you ready to experience the essence of pure flavor? (via jetblueberry.imgur.com)
Biff Romney posted a cooking how-to for his father’s favorite sandwich: The Mitt Melt. I have a feeling you won’t be surprised how Gov. Romney slices it. Watch Video ›
Guys, this is important.
I need these because of reasons. But not to cook in because they are too magnificent to stain.