This is a crazy specific request, I know, but I'm meeting with a small group of writers to talk about our work. We're hoping to find somewhere near MoMA but we can travel elsewhere in Manhattan. Meeting up around 7 or 8. Hoping to linger.
With the holidays approaching, MDRN KTCHN host Scott Heimendinger breaks down whether it's really worth springing for those expensive copper pans as a gift for your favorite cook. As a bonus, he also lays out the science behind heat transfer, so that you can get your food cooked evenly every time. Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home!
What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out.
This episode: Chef Kim Alter--now of Plum, formerly of Haven, in Oakland, California--stands up for how much food actually costs, yo.
Gather round children! Today's slang session concerns TOUCHED, which is either a nice thing, or a not-so-nice thing. In this brand-new series, we devote time to the words and phrases chefs hold near and dear to their sweaty, stressed out, crass little hearts.
Guys That Are Dressed Like Crap In a Nice Restaurant
Save the sweats and backward baseball cap for the stadium. When you're eating at a nice restaurant, dress the part. WTF Are You Doing?! gives chefs the chance to gleefully re-enact the awful behavior they see in their dining rooms every day.