Ted Allen On The Science Behind The “Chopped” Magical Mystery Ingredient Box

Who is that nice man with the ready smile?
Apr 24, 2015 12:00 pm

Food Republic contributor Tom Roston nabbed a Kindle Singles Interview with the one and only Ted Allen. They got personal and covered many corners of food culture until the sun went down in Allen’s Brooklyn home. Here’s a glimpse of what happens when the Food Network star stops being polite in an exclusive excerpt that covers their discussion about Chopped, the show in which chefs must cook up dishes from mystery ingredient baskets.

What’s The Deal With Pressure Cookers?

Turn to this device when you’re in a time crunch
Apr 24, 2015 10:00 am

Looking to create a tender braise or a flavor-packed stock but short on time? Meet the pressure cooker! Once lauded as beacons of culinary convenience, pressure cookers fell out of favor as prepackaged foods began filling grocery stores and frozen, microwavable meals became commonplace in homes across the U.S. And that’s a shame. Here’s a primer.

5 Tips For Cooking With All That Good, And Possibly Sketchy, Beer In Your Fridge

A time and a place for light macros, heavy porters
Apr 23, 2015 1:00 pm

Cooking with wine is pretty common, and a lot of recipes you come across will call for some. But did you know you can cook with beer just as easily? You can! Beer can and totally should become a part of your cooking repertoire, particularly during Craft Beer & Spirits Week. Here are some tips to help get you started. Don’t worry, there’s a time and place for every bottle or can in your fridge. 

Heart-A-Choke: 12 Ways To Spring For Artichokes Tonight

Tender, seasonal artichokes are all the rage
Apr 22, 2015 3:00 pm

Don’t let artichoke season pass you by! Whether you tackle an artichoke recipe by a celebrity chef (we have plenty of those), keep it simple with an easy stuffing or simply learn how to steam an artichoke like a pro and eat au naturale*, tonight’s the night. Pick up tender baby chokes or big, hearty globes and commit to a labor of love that’s always worth it. 

*that is to say, with melted garlic butter.

Here’s A Video Of How To Roast And Peel Poblano Peppers

You’re going to need peppers and an open flame
Apr 22, 2015 11:00 am

This kitchen technique is both simple and fun. You’re going to scorch some peppers till they’re really charred and blistered and blackened, then slide the skins off to reveal the delicious, smoky, tender flesh beneath. It’s time to learn how to roast poblanos on the stove. Any stem flare-ups can be extinguished with a little dexterous tong action, as you’ll see in the video. You’re safe. Everything’s safe. Especially dinner. 


This Year’s Louisiana Crawfish Season Is One for the Books

Prices are down 25% since last year. And, they big.
Apr 22, 2015 9:00 am

Lousiana’s crawfish haul is heavily dependent on winter weather. Fortunately, it was a mild one this year, so mudbugs are large and plentiful. Fire up that big ole pot!

Learn This Now: How to Cook Soft-Shell Crabs

A husband and wife tackle seasonal cooking lessons
Apr 21, 2015 3:00 pm

The following is an account of a woman teaching her man to cook soft-shell crabs. A bold move. Below that, the steps to give it a try yourself. But wait, there’s more! There’s also a recipe for crispy Maryland soft-shell crabs, courtesy of Food Republic and the most awesome chef Laurent Tourondel.

Carolina Barbecue Pit Now Perfuming San Francisco’s “Tempeh District”

Rusty’s Southern BBQ now open in the Tenderloin
Apr 21, 2015 1:00 pm

Rusty’s Southern BBQ has brought a version of authentic Lexington-style North Carolina smoked pork to the Tenderloin neighborhood of San Francisco. Owner Rusty Olson grew up spending summers with his grandparents in the Carolinas, and it was there that he developed an abiding love of the vinegar-based barbecue sauces of the region. Now he’s introduced genuine smoked meat to the Left Coast.

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