Charyn Pfeuffer hits up her new partner in culinary crime Adam Roberts for a Q&A interview. Adam is the witty chap behind the food blog TheAmateurGourmet.com and, author of The Amateur Gourmet.
GlobalChefs.com's good friend Tomoe was headed home to Japan for a couple of weeks. So we asked her to take her camera, and snap the culinary delights that she feasted upon! This is what she saw (and ate)...
Check out this fab’, wee video that I shot after interviewing New York, super-modern chef Wylie Dufresne. It was the lightest foie dish I have ever had and, it's "coolness" and deliciousness were equal!
Seattle-based chef, filmmaker and father of two, was faced with a new cooking challenge when his first daughter, Finnley, turned 6-months-old: How to prepare fresh, organic solid food for his little one.
The visual journey a peach tree displays every year is as satisfying for me as the fruit they bear. Read Kristopher Lund’s article on Dr. Dinwiddie’s most excellent St. Helena peaches.
It was rainy, windy and the clouds were low. You would never believe where I was by the description but man it was worth it - the farm was beautiful and the people fabulous!
While most ingredients’ popularity waxes and wanes, the fig has remained a robust component in the larder of nearly every culture on earth- for thousands of years. Jane Boaz enlightens us.
When it comes to altitude, "high" is usually defined as 2500 feet or more above sea level. At these heights, cakes and baked goods often collapse while cooling, water boils below 212 degrees Fahrenheit (100 degrees Celsius), and yeast becomes an irritating over-achiever.
