Stories

Tucker Shaw, from America's Test Kitchen, tells us about the process and recipe for making a wonderful spicy cheese bread inspired by a popular farmers market in Madison, Wisconsin.

Chefs Mourad Lahlou and Louis Maldonado are currently planning the menu for their new Bay Area restaurant, the food of which will highlight the centuries-long relationship between the foods of the Middle East, Spain, and Mexico.

In Puerto Rico, Hurricane Maria raked nearly all the island’s agriculture off the land. As contributor Daniella Cheslow reports, some agronomists hope a donation of half a million dollars in seeds will cultivate local gardening and farming.

Unfortunately, many seeds are not bred and selected for flavor. Rather, they are chosen specifically for the yield, uniformity and shelf stability of their fruit or vegetable. Chef Dan Barber and his partners at Row 7 seed company are working to change that by bringing chefs and breeders together to imagine the next generation of more unique food.

Ashley Moore, from Cook's Country and America's Test Kitchen, talks about two somewhat surprising methods for cooking spring vegetables and why timing is everything when it comes to getting them just right.

Cocktail writer and expert Maggie Hoffman says you don’t need an overstocked liquor cabinet to make crowd-pleasing cocktails. You just need one bottle of spirits and some added flair from fruits, herbs and other ingredients you can pick up while at the market.

Dan Souza, Editor-in-Chief of Cook's Illustrated for America's Test Kitchen, looks at three essential Asian cooking sauces: oyster sauce, fish sauce, and hoisin sauce and reveals the winner of each sauce category in a recent taste test.

Oysters and dark beer have been a classic food-beer pairing for a long time. Now, homebrewers and professional brewers are combining the two elements to create a unique style of craft beer. Oyster stout is a dark roasty beer featuring flavor contributions from all parts of the oyster: shell, meat and juice.

When it comes to shucking oysters, no one does it with more style and swagger than Thomas "Uptown T" Stewart. The long-time shucker is popular with New Orleans locals and visitors alike after his many years working at Pascal's Manale, a New Orleans mainstay famous for its raw oyster bar.

No shortcuts: That's Chef Brandon Jew's philosophy when it comes to creating a sweet, savory, and wonderfully balanced oyster sauce.