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Maybe you're riffing on an idea, testing a new technique, tweaking recipe ratios, or chasing a texture that's just out of reach. Maybe you're trying to understand why something worked—or why it didn't. I want to hear about it and I'm sure others do too. What are you working on right now? Are you hitting a roadblock that we…
In our weekly newsletter, we wrote up Tim's attempts to make a "cryo" pickle work—vegetables soaked in a frozen ice brine. Here's the write up, in case you missed it. If you give the technique a try, we'd love to hear what you think of it! *** The idea was to leverage two techniques simultaneously: the freeze-thaw process…
A recent article in Allrecipes about intellectual property and "stealing recipes" had us chatting about how we all feel about attribution, inspiration, and those instances where we're pretty sure someone has used our stuff without properly crediting us. We published edited excerpts from our conversation in our This Week at…
THE CONTEXT This past week, Noma's been in the news because of a report in The New York Times detailing allegations of physical, verbal, and psychological abuse against René Redzepi, the restaurant's very famous chef. Many allegations had been collected online by Jason Ignacio White, who formerly worked at Noma's…
Last week, The New York Times published an article about how restaurant-goers are drinking less alcohol, which is affecting restaurants' bottom lines and, in some cases, causing them to close. We chatted about this phenomenon and how and whether it tracks with our own dining habits and how they've changed over time. A…
This video with was chef Delfin Jaranilla of Leland Eating and Drinking House was making the rounds a couple weeks ago because of his "hot take" on the phrase "dry brining." ("It's not a thing. It's called a cure.") We chatted about it, and we transcribed a bit of the conversation for our This Week at ChefSteps newsletter.…
In our most recent This Week At ChefSteps newsletter, the kitchen crew discussed the phrase "season to taste" and how they like to think about what it means, both in recipe writing and in their own cooking. Do you have thoughts for how we use the phrase at ChefSteps? How other recipe publications use it? Do you think it's…
All right, this one is for all the football fans out there: What are you making for Game Day? Our staff is woefully indifferent to sportsballs of all kinds, and that's a double shame this year since the Seahawks v. Patriots matchup would've been a perfect time for some light-heartedly serious in-office rivalry, since Tim's…
If you've signed up for our weekly "This Week at ChefSteps" newsletter, this week you would've read about some our thoughts on diners—who likes them, who hates them (yep, we've got a hater). We were wondering what you all think of diners. Are they one of the best places to eat out at, no matter what stage of life you're…
Got Thanksgiving cooking questions? Well, we’re here to help! We want you to have a delicious and stress-free Thanksgiving, whether you're preparing an epic feast or bringing a side to a Friendsgiving potluck. Ask about anything and everything related to Thanksgiving, and we'll answer as quickly as possible. Our chef team…
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