Mouthing Off

By the Editors of Food & Wine Magazine

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Chefsteps

Introducing: the ChefSteps approach to homemade yogurt. Topped with bright berries and crunchy granola or drizzled atop slow-cooked lamb chops, this creamy concoction will make your Pinterest followers go sage-green with envy.

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Chefsteps

The video speaks for itself: We took 120 pounds of forequarter beef, soaked it in 45 gallons of brine for 10 days, doused it in spice rub and liquid smoke, cooked it sous vide for 14 hours, and then seared it at 1500 °F / 816 °C with our very own wall of fire.

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F&W Gift Guide

In the world's serious kitchens, meat is cooked sous vide and then seared under a powerful broiler. Now, some fantastically effective and relatively affordable gadgets allow home cooks to replicate the process.

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