Why You Should Be Cooking With Lavender

A useful aromatic in food since ancient Roman times
Apr 2, 2015 10:00 am

Though lavender is typically thought of as a flower, it’s also used in cooking a lot more than you probably think. Writer Linnea Covington explores the history and usefulness of this aromatic ingredient and, most importantly, how to make amazing ice cream with the stuff.

What Does 'Farm to Table' Mean In 2014? 5 NYC Chefs And Purveyors Weigh In.

Getting fresh has never been more important
Sep 3, 2014 9:00 am
Photos: Laurel Golio

Last month, we invited a select group of chefs and purveyors to stop by the Food Republic test kitchen and chat about "farm to table" the label, the lifestyle. The term gets tossed around quite a bit these days. What does it mean in 2014? And how does it work on the local level? We learned a lot about where our food comes from, some of it only a short subway ride away.

Chef's Files: How To Work (Or Not Work) With Old-School Vendors

Call those guys "dinosaurs," but don't call often
Jul 10, 2014 1:00 pm

It takes some creativity to be able to work around the existing system of huge minimums for delivery that these old-school, big food distributors charge, but go ahead and feel free to stick it to the man while keeping your restaurant doors open. Here’s a detailed guide on how to do it. 

12 Recipes That Slide Butter Aside In Favor Of Ghee

Some call it "better butter." Here's how to use it.
Jun 3, 2014 11:00 am

Ghee's in the news! Otherwise known as clarified butter, ghee is butter with the milk solids removed, which leaves behind a clear, golden-yellow product with a higher smoke point and about three times the flavor as regular butter. Want to see this magic ingredient in action? 12 recipes, right this way. 

What Is Cream Of Tartar?

Neither cream nor tartar. Why's it in the pantry?
Sep 11, 2013 1:30 pm

You've probably come across this item in a cabinet or pantry and been like, "cream of what now?" or, "like tartar control toothpaste?" It's not cream or a toothpaste component, the name makes no sense. If you've ever felt the need to break out the spring-form pan and bake your feelings away, pick up a little can of this stuff. You only need a tiny bit.

10 Recipes With Cilantro (Or Is It Coriander?)

What's the difference and how do you use them?
Jul 10, 2013 12:01 pm
recipes with cilantro

Have you noticed how many great summer dishes star cilantro? It's an often-misunderstood herb that's such a crucial part of salsa, gazpacho, chimichurri sauce, veggie burgers and more. We like it in cocktails, pesto and Indian snacks, too. Pick up a bunch at the market tonight and try out one of these 10 recipes that bring out the refreshing, grassy flavor of this abundant and easy-to-use ingredient. 

What Is Ambergris, And What The Hell Is It Doing In My Cocktail Glass?

Do I detect subtle notes of whale secretion?
Jun 26, 2013 4:01 pm

Billy Sunday, a deservedly popular cocktail bar in Chicago, opened earlier this year to much hype. Thankfully, it lives up to the hype with some really fascinating and delicious cocktails utilizing house made bitters, syrups, tonics and other unusual ingredients — including something I had never heard of before: ambergris, which comes from sperm whales. Read on.

Revealed: 7 Secrets About Baking Powder

Shedding light on America's invisible ingredient
Feb 14, 2012 10:31 am

One day, when she was baking, Linda Civitello looked down at the yellow can in her hand and asked herself, “What the heck is this stuff?” And avid baker with a curious streak, she set out to find as complete an answer as possible. She is currently writing her dissertation at UCLA on the history of baking powder and her book, Cuisine and Culture: A History of Food and People, is used to teach food history in culinary schools.


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