He's the mastermind of the Museum of Food and Drink's new exhibit, all about real and fake flavors.
Showing 1-20 of 24 posts
- < Prev
- Next >
The first exhibition is called "Flavor: Making It and Faking It."
Plus: cheeseburger deal at Clarke's Standard, and more, in today's Leftovers.
Takeaway: Disarmament treaties with mac and cheese yield the best results.
The bartender apparently has his next gig lined up already.
Your morning breakfast, exploded.
Then clarify the mixture with milk — Mr. Wizard was never this cool.
House parties with these guys must be a blast.
Chilled with liquid nitrogen, of course.
They're finally going to get to develop the kitchen and bar equipment they've been dreaming up.
Where there was once crack pie, there is a liquid nitrogen martini.
"Lulo makes a nice foam, so I wanted to see what it was like when it was shaken."
Guest-Chef Mania: Michael Schwartz at Harrison’s, Aitor Basabe at Bar Basque, and a Dream Team at Del Posto
Chang, Dufresne, Ladner, Casella, and others team up to raise funds for the Museum of Food and Drink.
The French Culinary Institute instructor explains the finer points of popping corks with a knife.
Cocktail All-Stars details have been unleashed.
Relax, Eben Freeman's libations aren't going anywhere for now.
Prepare for pork-rind cracker jacks and a "Long Island Iced Bubble Tea."
A first glimpse of the mysterious speakeasy.