19 hrs ago
Creative Loafing Tampa
Restaurant review: Pimentón is the new black at Castile
Perhaps it's the bright orange shirts worn by the troika of valets to whom I relinquish my car keys, but as I pass through the wrought-iron bar gates which mark Hotel Zamora's underbelly, I can't help but think of Orange is the New Black .
Sun Aug 24, 2014
Miami New Times
Bar Crudo is Andy Travaglia's second spot in South Beach. She also owns Lee & Marie's Cakery, a charming bakery with an outpost in New York.
Fri Aug 22, 2014
The New Zealand Herald
Rebecca Barry Hill: Cooking up satisfaction
Well I'm stuffed. But watching TV2's My Kitchen Rules finale was nothing compared to the life we won't get back having sat through an entire series.
Wed Aug 20, 2014
Sacramento Bee Newspaper
More on the winning drink from Midtown Cocktail Week's cocktail competition
Chris Dooley of Ella Dining Room & Bar takes first place at the Midtown Cocktail Week cocktail competition and announces his retirement from the contest circuit.
Tue Aug 19, 2014
Cooking With an App: Smart Sous Vide Device Gets Backing
The technique, which involves cooking food slowly through a low temperature water bath, was out of reach for even the geekiest of chefs, because the necessary equipment was expensive and difficult to find.
Sun Aug 17, 2014
Sous-vide startup wants to take the tech-industry's kitchen darling mainstream
Nomiku, a small company founded by culinarily-inclined couple Lisa and Abe Fetterman, launched a Kickstarter this week to raise money for their second retail-ready sous-vide machine.
Thu Aug 14, 2014
Successful Kickstarter Lessons for Hardware Startups
First launched on Kickstarter in 2012, the Nomiku immersion circulator made sous vide, a low temperature cooking technique previously reserved for top chefs, accessible to everyone.
Tue Aug 12, 2014
The first WiFi-connected immersion circulator makes sous vide meals easier
I stood in front of a nondescript iron gate in the heart of San Francisco's Mission District and rang the doorbell.
The Cheapest Way To Sous Vide At Home Is In A Slow Cooker
There's no more perfect, more accurate way to cook your food than sous vide. It is the cooking method of haute cuisine , after all.
Tue Aug 05, 2014
Local Restaurants Make Do With Stripped Down Kitchens
It's hard enough, wouldn't you agree, for a restaurant to make dinner in a fully equipped kitchen, never mind one that's been stripped of its range and hood due to pesky city zoning ordinances.
How to Cook Food in a Cooler: 6 Techniques to Consider
A cooler isn't just a receptacle to chill your beer. With the right technique, you can use it to sous vide pork butt, fish, burgers, steak, and lamb.
Mon Aug 04, 2014
World News Report
Kickstarter Campaign for Gourmet Steak
Steak lovers, and anyone who enjoys good food served piping hot are going to enjoy this crowdfunding campaign.
Fri Aug 01, 2014
Globe and Mail
Strawberry Gazpacho with White Asparagus
Michelin-starred chef Maria Jose San Roman of Monastrell in Alicante, Spain was in Toronto recently for the Campo Viejo Streets of Spain dinner.
Thu Jul 31, 2014
Ferli, the World's First Cloud-Based Open-Source Industrial Control...
Technology in the culinary world and elsewhere is about to heat up, thanks to new innovations for keeping metals ultra-cool.
Molten Lava: The Best Way to Sear Your Steaks
Alton Brown contends that the best way to cook your steak is to grill it directly on top of some coals, ash be damned.
Tue Jul 29, 2014
Why a Good Mixing Bowl Matters
Note: Cook's Illustrated continuously updates our equipment reviews and taste tests.
New York Daily News
Eat this whole pig's head
Yes, the most talked-about dish of the summer at the Gorbals, where chef-owner Ilan Hall's signature creation is a Whole Pig's Head .