Maxime Bilet, coauthor of the epic 2,400-page book Modernist Cuisine, spent years working with the sort of high-end machinery young cooks dream about. He also figured out how to translate some of the techniques he learned for the home kitchen, like this clever sous-vide salmon trick.
Easy Slow Cooker BBQ Beef Brisket
A spice rub with paprika, chili powder, cumin, brown sugar, cayenne, and garlic, and a smoky-sweet barbecue sauce with chipotle chiles lend mouth-watering layers of flavor to beef brisket, which gets incredibly tender after 10 hours in the slow cooker. Slice or shred the brisket and serve on good, sturdy bread for the ultimate BBQ sandwich, or make a combo plate with meat, slaw, baked beans, potato salad, or other classic BBQ sides.
Best Chicken Quesadilla
Crunchy, gooey, and crazy delicious, these chicken and cheese quesadillas are super simple to make, and even easier to eat. Before you start, prep some pico de gallo (or whatever kind of salsa you like) and guacamole for topping, and don't forget the sour cream.
Have you ever thrown a cocktail? Not at someone. FOR someone. Throwing a cocktail is another way to mix a cocktail for your guests by “throwing” the ingredients back and forth from mixing glass to tin. Charlotte Voisey demonstrates this technique while making her Unusual Negroni cocktail.
Quick Bites: Richard Blais
Check out restaurateur, Top Chef winner, and cookbook author Richard Blais's honest opinions on a variety of ingredients (like ramps, sea urchin, and bacon), see if you agree with where he sides on classic food debates like cake vs pie and milk vs dark chocolate, and find out which kitchen tool you can pick up for a lot cheaper at a pet store.