The idea of “rice is culture”—the spiritual spine of a new restaurant in Harlem—is one of the many big ideas chef and award-winning cookbook author JJ Johnson tackles in this spirited episode.
With a wide selection of grains, sauces, marinades, and juices, an energized generation of black entrepreneurs are bringing sub-Saharan products to the mainstream.
In a former White Castle bun factory in Carteret, New Jersey, thousands of pitas are freshly baked every day to ship to restaurants and Whole Foods around the country.
Alain Ducasse is getting into the “reflective degustation” of coffee, pioneering and thought-leadering in a city where coffee has been…pretty amazing, actually.
So that thing about needing to rest your cooked petite filet for 20 minutes? The quest for cartoonish grill marks on your ribeye? Sous-vide as the means to tenderloin glory? Maybe it's not true, as Aaron Franklin writes in his new book.
What exactly does it mean for food to be “modern”? Who better to ask than Anna Jones, the author of A Modern Way to Eat, A Modern Way to Cook, and most recently, The Modern Cook’s Year.