If you are a food-happy, gadget-loving cooker (like us!), or if you have one such person on your holiday gift list, here's an awesome, handy and super hi-tech gadget: a portable induction burner. Here's the scoop on induction burners: they don't generate heat. Instead, they use a powerful magnet (which means you have to use pots with iron or...
Sur La Table is now offering antique cookware (as well as retro-cool seltzer bottles, salt shakers and other bygone acoutrements) that they find in Paris and flea markets and other various places. Of course these are one of a kind, so when they're gone, they're gone. This particular pot (unsold as of this writing) was manufactured by Guillard,...
There are some food items that can transcend any dish. In South East Asian cooking, it's the fish sauce. In Italy, olive oil. You get the idea. In Spanish cooking, pimenton ahumado - smoked paprika - is indispensable. We discovered this spice a few years ago and since then, the simplest dishes now come out so much more interesting. For...
Sous vide. A revolutionary process of heating meats and vegetables by submersing them in heated water, up to 140 degrees, over a long period of time. This technique is part of the whole "molecular gastronomy" movement - where gourmet chefery meets science. People who cook sous vide say it's the best way to make really moist fish, that it brings...
