Stying at the Marriott mid week and looking for a good place not too far away (brutal work schedule). Italian, Asian, Ethnic would be ideal. Also, a decent take out place in case we get bogged down as we usually do. Thanks!
Welcome to the first episode of MDRN KTCHN, the new series we're creating with our friends at Modernist Cuisine to explore the science and technology of cooking. In this episode, host Scott Heimendinger, Modernist Cuisine's director of applied research, reveals the secret ingredient that will give your favorite cheese the same ideal meltability as a processed cheese product. (Click here for the full recipe.) 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!
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.
Our obsession with decadent food is apparently nothing new.
Easy Crab Cakes
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.