Ultimate Crispy French Fries We’ve cracked the code for the best fries—quicker, easier, and crispier than any other method. Twice-fried…
Potato pavé is basically a fine-dining version of a tater tot: a terrine of stacks of razor-thin slices of potatoes…
Poulet farci is French for “stuffed chicken,” a classic dish. For our version, we use a chicken crown—the breast kept…
These French fries are the crispiest, fluffiest of them all, thanks to the fact that they’re not made from planks…
The most iconic steak frites has to be served at Le Relais de Venise L’Entrecôte, a Parisian institution that has…
To see more of this incredible estate, visit our website at: Both bold and dynamic, formal and intimate, exclusively sited…
Mother Sauces Ep6 : How to Make Velouté Sauce using Modern (Forbidden?) ingredients… Win your Ultimate Tech Bundle by entering…
Nathan Myhrvold, former Microsoft CTO; co-founder and CEO of Intellectual Ventures; and author of Modernist Cuisine: The Art and Science…