I have a piece in the upcoming Art of Eating about the science behind terroir. I skipped past the vague hand-waviness of winemakers and marketing and went straight to the scientific papers that have been written on the subject to try and answer the question: How exactly does terroir feature X translate into wine feature Y?
For many people of the world, the idea of having a sweet dish at the end of a meal seems a tad bit redundant. After all, why eat more food when a huge meal had just been consumed? For those of us who come from the Western tradition of restaurants and meal services, the thought of having a slice of pie, a bowl of ice cream, or possibly a slice of cake seems normal.
Steak Grill Masters show you the “tips and tricks” to help you easily serve up the “best steak anywhere”, the Rib Eye Steak. What makes the Rib Eye #1 for many? The Rib Eye steak, or ribeye, also known as the Delmonico or Scotch Fillet (Australia), is a beef steak from the small end of the rib roast.
Le Bernardin chef Eric Ripert showed Maggie Rodriguez and Harry Smith how to make a four-star risotto.
Le Bernardin chef Eric Ripert showed Maggie Rodriguez and Harry Smith how to make a four-star risotto.
Todd shows you some of the recipes in his new book: Top Secret Recipes Unlocked. topsecretrecipes.com Twitter twitter.com
Author Robert M.
One of the primary things learned in researching whiskey for 99 Drams of Whiskey (available at a local bookstore near you. Makes a great Holiday gift!), is that the huge prices paid for some of the bottles out there have little, if anything, to do with the quality of the whisky inside said bottle.
Vampire lore, food perfect for Halloween Pssst, you with the soggy cornflakes floating around your bowl.
Eating a potpie is the gustatory equivalent of curling up with your favorite blanket as you enjoy the familiar textures and flavors from childhood.
