For Boston-based restaurant owner Chris Himmel, it’s all about “respect for ingredients”
Corn tortillas are an integral part of the Mexican diet. But the native corn species, and the traditional way of making them, are disappearing. A new company called Tamoa is trying to change that.
COOK THIS: Now & Again by Julia Turshen
This week we launch our twice-monthly cookbook reviews, where our writer cooks from the book and decides if these farm-to-table recipes are worth the investment.
Farm to Glass: An economic chain that leads straight to the whiskey bottle
How American whiskey is moving ahead by looking back.
How to Stock Your Pantry for the Apocalypse
If the power goes out — or in case of nuclear holocaust — you’ll still need to eat. May as well eat well.
Cooking with Terpenes: A Tutorial, with Recipes
When you tear a piece of basil or cut open a lemon, what you smell are terpenes, a wide and diverse group of organic compounds found in plants, fruits and vegetables that make them smell and taste the way they do.
This pastry chef is baking alternative flours into some of the best pastries in Los Angeles.
Mystic Cheese: Modular shipping containers are being repurposed for food production.
The so-called “cheese pods” that have helped the Mystic Cheese Co. grow are actually upcycled containers, now being used by food producers across the country.
Fermenting Fascination: An Interview with Noma’s René Redzepi
Excerpted from Foundations of Flavor: The Noma Guide to Fermentation by Rene Redzepi and David Zilber (Artisan Books). Copyright © 2018. Photographs by Evan Sung. Illustrations by Paula Troxler.
