In Pursuit of Latin Flavors
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On a road trip from San Juan to the Puerto Rican rain forest, four-star chef Eric Ripert brakes for green coconuts and fried plantains, and finds the inspiration to create eight marvelous Latin-accented recipes.
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The World's Best Chocolate
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After trying a chocolate so good it leaves him speechless, Pete Wells goes on an urgent tasting mission to cult Tuscan chocolatier Amedei.
Lard: The New Health Food?
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Startled by news about the dangers of trans fats, writer Pete Wells happily contemplates the return of good old-fashioned lard.
Pete Wells visits a master butcher to learn how to carve up a steer and comes away with new insights into the best cuts and a fresh respect for a disappearing craft
Brain Food | Grant Achatz
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Grant Achatz could sauté shrimp, but he'd much rather atomize it. Pete Wells visits him in Chicago to preview what may be America's best new restaurant, Alinea.
Do we get depressed in December because of the holidays, or do we have holidays in December because we're depressed? Pete Wells contemplates the Christmas blues and their perfect antidote: a magnificent standing rib roast.
The Food Avant-Garde's Enabler
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Gadget-obsessed inventor Dave Arnold may be just the kind of helper experimental cooks need.
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Determined to introduce his infant son to one of life's great pleasures, Pete Wells decides to learn everything he can about his baby's tiny taste buds. Dexter cheerfully cooperates.
Visionaries: Pastry Provocateurs
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Whether experimenting with foie gras and beets or alginate and pectinase, there's a new breed of avant-garde American pastry chef out to prove that dessert can be much more than just a sugar fix.