F&W’s Masters Series: Lessons from Experts

Ice Cream Maven Jeni Britton Bauer
Ice Cream Maven

Jeni Britton Bauer

“The word I use all the time is voluptuous. Ice cream should lie on your tongue and relax there.”

Star Pizzaiolo Mark Bello
Star Pizzaiolo

Mark Bello

“People think bubbles [in pizza crust] are a wart or an imperfection. To me it’s character and it’s awesome.”

Salt Scholar Mark Bitterman
Salt Scholar

Mark Bitterman

“Artisan salts fall into roughly six categories: fleur de sel, sel gris, flake salts, traditional, rock and shio salts. Industrial salts have their own category, as do flavored salts like smoked salt.”

Master Confectioner Jean-François Bonnet
Master Confectioner

Jean-François Bonnet

“Chocolate is a combination of pleasures between the texture and the flavor.”

Grilling Star Elizabeth Karmel
BBQ/Grilling Star

Elizabeth Karmel

“In barbecue the best bite for me is always the bark, or burnt ends.”

Master Bakers Matt Lewis and Renato Poliafito
Cake Whizzes

Matt Lewis and Renato Poliafito

“Baking is a commitment. You have to make sure you're following the recipe perfectly. I have a little ADD, so watching me bake is an experience.”

Cocktail Expert Jim Meehan
Cocktail Expert

Jim Meehan

“If you consciously try to please all of those elements—the drink’s creator, the customer and yourself—you will serve a delicious drink.”

Brewmaster Garrett Oliver

Garrett Oliver

“The fact of the matter is, beer is far more diverse than wine. And the reason for that is pretty simple: Brewing is much more like cooking than winemaking.”

Bread Artisan Chad Robertson
Bread Artisan

Chad Robertson

“When I see a bread that doesn’t have an interesting crust, I’m not all that compelled to taste it. Ideally, I like see a range of colors—some dark parts, some golden, some light.”

Spice Guru Lior Lev Sercarz
Spice Guru

Lior Lev Sercarz

“One of my philosophies in life is that if you do something and there’s no story behind it, there’s no point.”

Vegetable Champion Dana Slatkin
Vegetable Champion

Dana Slatkin

“Vegetables are really shining now because people are realizing that you don’t have to just slice them—you can grate them, dice them into little bits, make them into noodles, play around with their shapes and sizes.”

Cheese Genius Laura Werlin
Cheese Genius

Laura Werlin

“There are only about five days a year that I don’t have cheese, probably because I’m on an overnight plane going somewhere to eat cheese.”


Editors’ Pick

Jim Meehan’s Ultimate Cocktail Primer

Jim Meehan’s Ultimate Cocktail Primer

Why are some drinks shaken and others stirred? What’s a cobbler shaker? Those cocktail questions and more answered by PDT mixologist and F&W contributing editor Jim Meehan.

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How-to Tips

Eating, Storing and Listening to Cheese

Eating, Storing and Listening to Cheese

“I believe in listening to what you're tasting, which may seem strange. It’s not something audible, but I think you pick up on texture and flavor best if you tune in,” says cheese master Laura Werlin. Here, she shares tips on enjoying cheese.

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Photo © LS/staff.

How-to Tips

Ultimate Guide to Seasoning with Salt

Ultimate Guide to Seasoning with Salt

“My go-to chocolate chip cookie salt is Bali Rama flake salt. I think it means ‘Balinese daddy salt,’” says expert Mark Bitterman. “It looks like hollow, arrowhead-shaped pyramids, which provide a really wild, pop-rocks, explosive crunch.” Here, more genius seasoning tips.

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