Ken Friedman—the poster boy for the no-reservations trend—reveals his thinking and tells why he'd never choose to wait for a table.
Here, Chef-in-Residence Hugh Acheson on the five food trends he is over. Plus the results of F&W's Twitter poll on food fads that should disappear.
The Jewish cooking staple schmaltz (rendered chicken fat flavored with onion) is the new "it" ingredient. Here, a glossary of essential Yiddish schmaltz terminology.
The trendiest fat in restaurant kitchens isn’t butter, olive oil or even lard—it’s schmaltz, a.k.a. rendered chicken fat. Here are five creative ways chefs are using this luscious ingredient right now.
Kate Krader shares the best new biscuit places opening around the country. Read more >
Chefs are experimenting with icy garnishes made from tomatoes, herbs and orangle blossom water for a burst of flavor along with a chilly, mouth-awakening sensation. Read more >
Thanks to new flash-freezing technology, excellent precooked whole grains like barley, quinoa and wheat berries are super fast to make for a healthy breakfast. Read more >
If you gave Brian Fredericksen a spoonful of one of his varietal honeys, he could tell you what kind of flowers the bees were pollinating when they produced it, in what season and in what kind of weather. To most people, it would just taste delicious—as different from squeeze-bottle honey as an heirloom tomato in August is from a supermarket one in January. Read more >
In 2011, Jean Devine and Kate Suhr, who met volunteering for a New York City nonprofit, began hosting monthly supper clubs at Devine's apartment in Brooklyn. One night, the menu included butternut squash bisque, mushrooms stuffed with brioche and root-vegetable pot pie, everything served on rustic clay dishes that Devine had made herself. But what the guests were still talking about weeks later was the parting gift—a little bag of homemade granola, from a recipe Suhr liked to tinker with in pursuit of breakfast perfection. Read more >