how-tos

Ferment At Home: How To Make Fruit Wine

A little history gives way to a LOT of fruit hooch
Sep 4, 2014 2:00 pm

For years, cider was the gluten-free option — one bartender pitched it to my girlfriend as "like beer, for girls." Dizzyingly sweet, teeth-numbingly chilled, and about as nuanced as club soda, most mass-made ciders, perries, and fruit wines are "artificial compassings." True, there's a new crop of craft ciders out there, and a few brewers and mead makers use all-natural local fruit. The beauty of fruit-based booze, though, is how easy it is to make yourself.

How To Blanch Herbs For Syrups In Cocktails

A simple four-step guide to blanching fresh herbs
Jul 3, 2014 3:00 pm

Jeffrey Morgenthaler is an award-winning bartender and current bar manager at Portland's Clyde Common. His writing and recipes have appeared in publications including The New York Times, The Wall Street Journal and Wine Enthusiast. An excerpt about blanching herbs from his recently released first book, after the jump.

Here's Everything You Need To Know About Simple Syrup

Taking a close look at a common cocktail ingredient
Jul 1, 2014 2:01 pm

Jeffrey Morgenthaler is an award-winning bartender and current bar manager at Portland's Clyde Common. His writing and recipes have appeared in publications including The New York Times, The Wall Street Journal and Wine Enthusiast. Here, he tells us all about the importance of simple syrup.

Infographic: How To Eat A Lobster

Summer is here! Brush up on your lobster skills.
Jun 6, 2014 3:00 pm

Nothing quite rings in the summer months like a buttery lobster roll, eaten dockside and washed down with a summer ale. For the more adventurous eater, that roll can be substitued with a whole lobster, taken apart methodically and sucked down limb-by-limb. Not quite an expert in this field? Our friends at New York's North River Lobster Company have got you covered with this step-by-step guide to eating lobster.

How A Pro Baker Makes Soft German Pretzels, Presented As 3 Animated Gifs

Runner & Stone's Peter Endriss shows us the moves
May 6, 2014 10:00 am

Dinner at Brooklyn bakery-restaurant Runner & Stone means sitting down to a farm-inspired feast from executive chef Chris Pizzulli. But there is another reason to hightail it to Brooklyn: the glorious breads made by Pizzulli’s business partner, civil engineer-turned-Per Se alum, Peter Endriss. Soft, salty-sweet pretzels, tawny-hued and glazed, are among the treasures he crafts — we caught up with Endriss to find out how he makes them. Read on and scroll down to check out the pretzel .gifs!

You Can Totally Do This: How To Make Burrata

Fresh burrata at home, with step-by-step photos
Apr 29, 2014 9:00 am
how to make fresh burrata

Suffice it to say, NYC chef David Arias knows his Italian cheeses, and he learned how to make fresh burrata every day out of necessity. If you've never had it, it's just heaven: soft mozzarella shreds in heavy cream stuffed into a tender mozzarella shell. Break the shell and the filling oozes out. Everything you ever needed to know about making it in your own kitchen, after the jump.

How To Make Kumquat Simple Syrup

Plus, a fresh cocktail starring this tart citrus
Mar 7, 2014 3:00 pm

Luckily, we’re in the thick of kumquat season, so grab yourself some. Citrus fruits, whose rinds are packed with powerfully fragrant essential oils, make especially flavorful syrups. Kumquats are the perfect candidate for this technique, which inspired this bright gin cocktail.

How To Make Homemade Cultured Butter

Velvety butter made for slathering in 6 steps
Feb 28, 2014 11:00 am
Photos: Francoise Villeneuve

Two studies over the past year have turned what we thought we knew about dairy fat on its head. They both showed that full-fat butter, cream and milk in your diet may actually help prevent obesity, since the fat makes you feel full. We tested different homemade butter methods, and here’s the easiest recipe for cultured butter out there. The simple technique, after the jump.

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