Emily Kaiser Thelin

The co-owner of San Francisco's Tartine Bakery and the restaurant Bar Tartine with his wife Elisabeth Prueitt, Chad Robertson has baked bread for over 20 years. And not just any crusty loaves: Naturally leavened, exquisitely flavorful, often incorporating unusual ancient grains, they've made Robertson one of the most sought-after bread authorities in the world. Here, he explains how bread is made and what goes into a perfect loaf." More from F&W's Masters Series
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A group of Silicon Valley investors, scientists and chefs are close to debuting a plant-based egg.
"Pierre Poivre is a big idol, and one of my spice blends is named after him," says spice master Lior Lev Sercarz of New York's La Boîte à Epice. "He was predestined to work in spices—his name translates to 'Peter Pepper.'" Here, Sercarz offers an ultimate guide to spices, from how they grow to how to pair them with chocolate." More from F&W's Masters Series
When a question comes up about salt—and there are so many—some of the country's best chefs and food artisans turn to one man: Mark Bitterman. Here, the author of a historical manifesto called Salted answers our essential questions about the mineral—from how salt is made to which one's the best for popcorn." More from F&W's Masters Series
F&W is proud of the extraordinary, epoch-defining cooks who’ve contributed to our pages over the past 35 years. Here, our editors describe their encounters with greatness and share the lessons and recipes that have amazed them the most.
Beer guru Garrett Oliver of Brooklyn Brewery opens up about the troubling treatment of beer in America, from uninformed waiters to jelly jars.
Jason Wu succeeded in designing a gown for the First Lady. His next goal: learn to make macarons.
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"Everyone wants fresh and local; what I have is dried and global," says spice importer Behroush Sharifi. F&W's Emily Kaiser follows his trail from Tehran to America and collects phenomenal recipes from the Southern chefs who love him.
Working on a rickety picnic table in a rustic open-air kitchen, star chef Jean-Georges Vongerichten creates a sensational New Year's Day meal for his family and a few close friends to eat under the palms.
Jason Wu succeeded in designing a gown for the First Lady. His next goal: learn to make macarons.
"Everyone wants fresh and local; what I have is dried and global," says spice importer Behroush Sharifi. F&W's Emily Kaiser follows his trail from Tehran to America and collects phenomenal recipes from the Southern chefs who love him.
Working on a rickety picnic table in a rustic open-air kitchen, star chef Jean-Georges Vongerichten creates a sensational New Year's Day meal for his family and a few close friends to eat under the palms.
The FourCoursemen of Athens, Georgia, run an underground supper club with a cult following—and they never make the same thing twice. F&W's Emily Kaiser reports on their best and simplest recipes.
Zucchini-Tomato Strata
Rating: Unrated
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A French take on strata, or savory bread pudding, this simple summer dish contains zucchini, onion and tomatoes layered with slices of baguette, then baked with chicken stock and a little cream. Plus: F&W’s Guide to Fresh Summer Produce 
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Summery Fettuccine Alfredo
Rating: Unrated
New!
This extra-light Alfredo sauce for pasta gets its silkiness from fresh ricotta and grated pecorino cheese. More Great Pastas
Gently braised in red wine until tender, this octopus is simmered in a rich, robust sauce that would be wonderful with a chewy, mouth-filling red wine.Plus: F&W's Fish and Seafood Cooking Guide More Braising Recipes
Meyer Lemon Marmalade
Rating: Unrated
1
Emily Kaiser devised this simple, fail-safe recipe while living in Oakland, California, with two excessively productive Meyer lemon trees. Likely a cross between an orange and a lemon, the Meyer lemon gives this sweet-tart marmalade a bright citrus flavor.
Hush Puppies with Remoulade
Rating: Unrated
New!
F&W's Emily Kaiser created these crispy hush puppies—cornmeal dumplings—by adapting a recipe from chef Susan McCreight Lindeborg. (Lindeborg ran the kitchen at Washington, DC's Morrison-Clark Inn when Emily worked there as a line cook.) Emily serves them with a version of the creamy French sauce remoulade, which she spikes with Tabasco and a little ketchup. Southern Comfort Foods
Making this terrifically zippy salad by F&W's Emily Kaiser is a great way to show off your knife skills. While a gyuto and petty knife will both work, the best choice here is the santoku. Great Green Salads