I have a piece of rock hard frozen filet in my freezer - is there a way to defrost it for dinner without ruining it? Maybe this is an obvious question but I usually defrost a day ahead of time so I've never done it.
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.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.
Here's the Difference Between Asiago, Romano, and Parmesan Cheese