Bimolecular archaeologist Patrick McGovern works with Dogfish Head Craft Brewery to create their Ancient Ales. It’s hard to quibble with the coolest nickname in the world — “The Indiana Jones of Beer.” But a more fitting moniker for Patrick McGovern might be “The Lazarus of Libations.”
“Iron Chef” fails to impress.
Plenty of pepper spices up rich salmon fillets. Horseradish sauce ups the ante. Salmon has such a rich flavor, it often is best to keep it simple when cooking it.
Caesar salad sparked the rebirth of romaine lettuce and one of the more remarkable turnarounds in modern agricultural history. A lot of times when food writers praise an old-fashioned ingredient such as romaine lettuce, they do it with a nod and a wink and more than a hint of condescension, like fashion critics chortling when a Parisian couture house sends its models out dressed in gingham and lace: “Oh, how very droll!”
Chicago chef dishes on everything from his 50th birthday to his new cookbook to being in the hall of fame Art Smith is having quite a winter.
We rate six models to find which ones work In Mom’s kitchen, I often had the job of peeling carrots or potatoes. The only utensil to turn to (besides the treacherous paring knife) was a stainless steel, vertical swivel peeler from the supermarket (also known as the Lancashire peeler).
Can America build a better hot dog?
Can America build a better hot dog?
Mac Snack Wrap, other items dreamed up in McDonald’s test kitchen Ever wonder where new McDonald’s products like the Mac Snack Wrap come from?
Italy’s Alois Lageder talks about his latest project: Beta Delta wine Alois Lageder (pronounced “ah-loh-IS lah-GAY-der”) is the fourth generation of his family to manage this eponymous winery in the northeastern Italian province of Alto Adige. The region belonged to Austria until after World War I, which explains why many of the wines don’t taste stereotypically Italian and why wine labels are written in German as well as Italian.
