How to Peel a Head of Garlic in 10 Seconds

SAVEUR magazine's Executive Food Editor, Todd Coleman, shows you how to peel a whole head of garlic in less than ten seconds. (It's kind...

Chinese chef forms noodles by hand – Pretty damn amazing

Danny Yip from Mr. Chow, a restaurant in LA, shows us culinary wizardry by forming noodles by hand. Alton Brown, host and commentary to...

How to Turn Granulated Sugar into Superfine and Confectioners’ Sugar

Avoid the last-minute trip to the grocery store with this easy pantry substitution.

The Physics of Coffee & Cream

Every Seattleite has been in this situation: On a cold, rainy December morning, you get your coffee to go from Vivace, Stumptown, or Starbucks,...

Knife Sharpening With Mino Tsuchida, aka “Mr. Global”

Mino Tsuchida, aka "Mr. Global" of Global Knives demonstrates how to sharpen knives using a sharpening stone.

How to Fold Chinese Dumplings (jiaozi)

Feeding the Dragon is a fantastic website if you love Chinese food. Started by a brother and sister team who want to share their...

Gourmet’s Diary of a Foodie: Inventors (Hervé This)

Hervé This is a French physical chemist who, with the late Nicholas Kurti, coined the scientific term "Molecular and Physical Gastronomy" in 1988. He...

Ferran Adrià Creates Olives Using Sphereification

Ferran Adrià, a Spanish Catalan chef, is considered one of the best chefs in the world. He is head chef of the El Bulli...

Follow us

248FansLike
19FollowersFollow