
When he’s not messing around with liquid nitrogen or deep-frying beaver flappers , the French Culinary Institute’s Dave Arnold is teaching people at the New York Culinary Experience how to thwack open champers. Watch and learn.
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When he’s not messing around with liquid nitrogen or deep-frying beaver flappers , the French Culinary Institute’s Dave Arnold is teaching people at the New York Culinary Experience how to thwack open champers. Watch and learn.
Things you buy through our links may earn Vox Media a commission.