For the third season of Avec Eric, chef Eric Ripert learned about temple food in Korea and tasted barramundi in Australia.
Buy your olives where you can taste before deciding. Plus, Lynne shares her ultimate olive party collection.
California olive oils may not be as familiar to us as olive oil from Italy, Spain and Greece. Lynne blind tastes six California olive oils and selects her favorite.
In 1966 David Lett and his wife, Diana, spent their honeymoon planting the first commercial pinot noir grapes in Oregon. "I wanted to make the great American pinot noir," Lett says. That was the start of The Eyrie Vineyards, which went on to attain cult status.
At any given moment, there are more than 20 billion chickens on earth, says Andrew Lawler. How did one bird become so ubiquitous? The author of Why Did the Chicken Cross the World? shares seven facts from the bird's history.
Edd Kimber, author of Patisserie Made Simple, shares the proper way to make a scone.
Mandy Aftel, author of Fragrant: The Secret Life of Scent, uses a drop or two of essential oil to transform things like ice cream and tea.
J. Kenji Lopez-Alt, managing culinary director of Serious Eats, debunks five myths about cast iron.
While living on her own for the first time, Lisa Gross had a fantasy: Wouldn't it be amazing if you could learn to cook in the home kitchens of people from all over the world?
The difference between a wine that is simply unappealing and one that is spoiled is pretty obvious. It all comes down to scent and taste.
The difference between roasting and baking is semantics, according to Michael Ruhlman, author of Ruhlman's How to Roast.
"Two-hundred years ago, there were only three types of knives that were made in Japan, and each one had its own role in the kitchen," says David Rosengarten of The Rosengarten Report.
When she was 15, all Azalina Eusope wanted to do was leave Malaysia. "I did not want to be a fifth generation of street vendor," she says.
Kat Kinsman, editor in chief of Tasting Table, says in the media, food has become the new entertainment. "Everybody eats and everybody has a point of view," she says.
Louise Hay and Heather Dane, co-authors of the book Loving Yourself to Great Health with Ahlea Khadro, explore the connection between digestive and emotional health.
How do you drink wine? As Lauren Bacall might put it, you just pucker up your lips and sip -- right? After all, meaningful, authentic, even enviable wine experiences have been had by millions-and especially millions of peasants involved in harvesting grapes -- who did no more than that.
We don't think of roasting beans, but with olive oil, seasonings and a flash of high heat, they turn into another experience.
"There are more than 1,000 different chemicals that elicit a bitter response," says Jennifer McLagan, author of Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes.
For almost 30 years, Jimi Yui has designed kitchens for chefs like Mario Batali, Eric Ripert and Masaharu Morimoto. "I think any decent designer will tell you that what we really do is listen really, really hard," he says.
Ray Isle, executive wine editor of Food & Wine magazine, says many non-West Coast states are experiencing "a real burst of creative energy in terms of winemaking."
The trick of swirling a little butter into the winter greens as you take them off the stove delivers a lot more fresh butter lushness than you'd expect.
Katie Workman, author of The Mom 100 Cookbook, shares tips for coping with picky eaters.
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Each year we pick our favorite books about food. Here's this year's short list.