Food P*rn

These 5 Photos Of Food Suspended In The Middle Of Air Are Incredible!

How is this exactly done? Physics is confusing.
Aug 18, 2014 1:00 pm

Nora Luther is a Berlin-based artist who has collaborated with photographer Pavel Becker on Recipes — a series of dishes suspended in mid-air all Matrix-like. We’re not quite sure how this effect is achieved (we assume expensive cameras and Apple computers are involved). But we could honestly look at these images all day.

Plate Deconstruction: Grace's Magical Scallop With Tamarind, Flavors of Licorice

An artful balancing act from the Windy City
Jul 31, 2014 11:06 am

Time to get over the deep-dish stereoptypes — Chicago's been stepping up its dining game for a while now. Just check out chef Curtis Duffy's tasting menu at his West Loop restaurant Grace. Or have a look at this stunning plate of scallops, hoja santa puree and coconut milk pudding. Hoja santa wha? Chef Duffy gives us the breakdown here.

Eating Salad Was A Lot Cooler Back In The '80s

But new chains are bringing it back into 'vogue'
Jul 29, 2014 1:00 pm

Eating a salad was actually more popular in pre-Sweetgreen America. By pre-, we mean, a really long time before Sweetgreen. Back in the 1980s, restaurants promoted "healthy" salad in much the same way that Carl's Jr. promotes its fatty burgers today. In this classic 1985 TV spot, supermodel Elle MacPherson demonstrates ten great things about the Burger King salad bar. A perfect 10. Wink, wink.

A Photo Of A Box Of Asparagus Won A Major Photography Award. Go Asparagus!

Peppers took second, roe-dappled oysters third
Jul 1, 2014 9:00 am

Aspiring food photographers of the Instagram set take note: here's one accolades-worthy reason to keep your iPhone within reach at mealtime. The iPhone Photography Awards (IPPAWARDS) recently announced the 2014 winners of its seventh annual competion, with Food as one of its 17 categories. Check out the winning shots after the jump. 

Here's Why These 8 Meticulously Plated Restaurant Dishes Taste Better

Raise those expectations, fine dining friends
Jun 23, 2014 2:00 pm

Artfully plated food really does taste better, as suggested in a recent Oxford University study. In the test, men and women were presented with salads made with identical ingredients, plated either normally, "neatly" with separate components or in the likeness of Wassily Kandinsky's Painting Number 201. What did diners think and how can you use these skills in your kitchen to great advantage? 

Plate Deconstruction: Spiced Pear's "Journey For the Senses"

Dip a lucky spoon into the mother of all parfaits
May 1, 2014 11:00 am

Chef Laurent Vals set out to create one epic meal-ender: a dessert that encapsulated a "full plate" within glass. By the looks of it, we'd say he definitely succeeded. Get the breakdown for this creamy-crunchy, chocolate and porcini-layered tower after the jump.

Plate Deconstruction: Rouge Tomate's Mushroom Tartare

A vegetarian play on classic tartare
Apr 1, 2014 11:00 am

 “The texture of mushrooms when cooked can often be very ‘meaty,’ so we decided to try it with portobellos,” explains Jeremy Bearman, Executive Chef of NYC’s Michelin-starred Rouge Tomate. Break down his wildly popular mushroom tartare after the jump. 

Plate Deconstruction: Shaun Hergatt's Veal Tongue At Juni

A crowd-pleasing foray into the world of tongue
Mar 18, 2014 10:00 am

“This dish came together because there’s not as much to work with in winter,” admits Shaun Hergatt, Executive Chef of NYC's Juni, which opened in the Hotel Chandler last fall. Chef Hergatt is definitely on point citing the marriage of cheese and polenta appealing to the American palate, but the real star is the veal tongue, a succulent cut that's his specialty. The dish, deconstructed ingredient by ingredient, after the jump.

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