5@5 is a food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Chefs have a lot on their plates, from food costs and health inspections to sourcing ethically produced ingredients and making sure to see their family every once in a while. They're an anxious bunch, but chances are that diners will never see anything beyond a perfectly arranged plate and a sweat-free forehead. Restaurants are as much in the business of theater as they are in dining.
Todd Wiss knows what it takes to keep the seams from showing to the customers. As the executive chef of Firefly in Washington, D.C., he has made a mission of serving seasonal, sustainable, local food (often harvested from just a few feet above the restaurant), often with diners' dietary restrictions in mind. But there's an awful lot of work that goes into making things at this neighborhood favorite - or any restaurant - seem cool as a cucumber, even when the heat is on.
5 things that make chefs anxious (that diners never see): Todd Wiss
Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
The first season of the Netflix hit show Orange is the New Black featured a series of prison food posters, with recipes attached. Among the highlights: Prison Pad Thai (four ingredients: ramen noodles, peanut butter, peanuts and hot sauce) and Prison Tamales with a beef jerky filling.
For those of us who haven't binge-watched all of the second season yet, there's no word yet on what the prison food situation will be (beyond that the show’s cookbook comes out in October). I wonder if the star of the series, Piper Chapman (played by Taylor Schilling), will start a garden. Because that’s what’s happening at a lot of prisons around the country.
Farm programs, like the ones below, teach inmates about nutrition, how to grow food and related life-skill lessons. The programs supply healthy food for prison cafeterias as well as for nearby restaurants and homeless shelters. Not only that: These gardening programs have been shown to reduce the rate of repeated incarceration. Bring on the #OITNB Cellblock Caesar Salad.
World-renowned chef, author and Emmy-winning television personality Anthony Bourdain visits Bahia, Brazil, in the season finale of "Anthony Bourdain: Parts Unknown," airing Sunday, June 8, at 9 p.m. ET. Follow the show on Twitter and Facebook.
Residents of Bahia, Brazil, may be getting ready to play host to many of the 2014 FIFA World Cup matches, but their lively Afro-Brazilian culture is proudly on display in the streets and on the beaches year-round.
Amid the state's intoxicating samba rhythms, colorful art scene and vibrant lifestyle is an equally intoxicating cocktail of lime, sugar and cachaça - the caipirinha, which just happens to be Brazil's national drink.
"What’s magical about this cocktail is the first taste, it’s like, 'I don’t know man. It’s a little too something.' And then that second sip, it’s like, 'aw, that’s kinda good.' Then the third sip, it’s 'where are my pants?'" host Anthony Bourdain says as he guzzles one in the streets of the capital city of Salvador.
For the season finale of "Parts Unknown," muddle up this refreshing drink at home and let your cares slip away to the beat of the drums.
America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full¬time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustrated magazine, and on our two public television cooking shows.
The secret to great barbecue in your own backyard isn’t necessarily going out and buying all sorts of special equipment. You don’t require a smoker, and you don’t need the huge barbecue pits the pitmasters use in the South. All you need is a grill, some wood chips, and a disposable roasting pan filled with water to convert a charcoal kettle into a makeshift smoker.