Our favorite celebrated science geek with a bowtie is back, and he's poking holes in popular thought such as food safety. Bill Nye took time to answer a few questions for Chowhound as his new show, Bill Nye Saves the World, releases today on Netflix. We wanted his takes on collaborating with Food Network's Alton Brown in an episode, molecular gastronomy, and one of the most hot-button food-science issues today — GMOs. Read more.
Bill Corbett, executive pastry chef for The Absinthe Group, shows his favorite spot to grab a Vietnamese sandwich and tips off what makes Sumiko's version the perfect banh mi: the right bread, fresh cilantro and peppers, and cracked pepper. Then the chef reveals the real secret ingredient...
In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.
This stew is based on the savory rice porridge congee, which has roots in Chinese, Thai, and Korean cuisines. Though the dish uses some classic Asian ingredients—such as fish sauce, ginger, and bok choy—the flavors are not aggressively Asian.
Our beautiful Easter centerpiece bread offers a healthier take on the classic egg- and butter-enriched bread. It’s made completely with white whole-wheat flour and less added sugar (in this case, honey) than many traditional recipes.