Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Mark McClusky's Go-To DIY American Cheese
This episode of My Go-To Dish features Mark McClusky, special projects editor at Wired magazine and Wired.com. McClusky has reported on and learned about modernist cuisine from some of its most well-known pioneers. His DIY American cheese recipe uses a scientific approach to cooking. To take part in the experiment, see the recipe. And once you've made Mark's cheese, try it in a grilled cheese sandwich, like he uses it here, or stuff it into a Juicy Lucy Burger.
Let's Get Monster Smashed
If you need inspiration for your next Halloween party, check out these horror movie cocktail pairings.
Let's Talk About Food, Baby - ChaCha
We visit this fashion designer's favorite sweet spots in Brooklyn to talk about desserts and couture. Read more.
Pumpkin Spice: So Much More Than a Latte
Why are people obsessed with pumpkin spice everything? Read more.
Stay Weird for National Coffee Day
Weird coffee drinks you didn't know existed. Read more.