New Recipe & Video: Caramelized Carrot Soup
October 3, 2011
Baking soda and a pressure cooker are the secrets to this remarkable recipe.
Baking soda and a pressure cooker are the secrets to this remarkable recipe.
On Oct. 15, Chris will give a talk at the Chicago Museum of Contemporary Art on how food shapes our cities, our culture, and our bodies.
The book is available for immediate delivery (with free shipping!) from Amazon.co.uk, as well as at other booksellers in the United Kingdom.
Nathan is among those nominated for StarChefs.com’s prestigious innovation award.
Culinary treasures can be found in stores that specialize in food from foreign lands. Here are some we spotted recently in our local Asian grocery.
Check out this week’s issue of Bloomberg Businessweek for a quick tip on improving that bottle of red you’ve been saving for a special occasion.
Check out our new Events page for opportunities to meet the authors of Modernist Cuisine
You may have seen this on Martha Stewart’s show. One of our cooks calls it “the omelet that will change your life.”
How we grown our own at The Cooking Lab
We agree with The New York Times: you should always weigh ingredients when cooking