Went to Pecos Bill in Glendale today because a co-worker recommended it. It was very ....goopy. That's about it. Had a beef and a pork sandwich. Meat was tender, but swimming in gelatinous goopiness. Not much flavor. Not my cup of tea.
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.
Bill Nye on Food
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.
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