Had some great Dao Xiao Mian in China (these noodle are cut from a mound of dough directly into boiling stock and almost have the texture of meat). Feature in the NYT today got me wondering if there are any excellent versions to be found in Toronto.
It's the season of presents, ornaments, bright reds and golds. Watch Chef Jayce Baudry channel all that inspiration into his latest creation, the Christmas Present Cake. This is the ultimate holiday table center piece.
If you want to spend more time caroling, and sipping wine instead of hanging in the kitchen, watch Chef Jansen Chan (International Culinary Center). make colored sugar, the easiest way to make basic sugar cookies shine on your holiday table.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.
From late February through June, we're thrilled to be twisting, snapping, peeling, and pinching as many crawfish as we can. Crawfish boils are a Southern staple (especially in Louisiana and Mississippi), and we want to arm you with the secrets.