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Despite his interest in wine, Tyler had no prior experience with blending, so he partnered with the Mondavi family, who helped create his signature wines. The chef also used his perceptive palate to guide him: "After years of experience [working with food], I know what tastes good," he declared. This led to the creation of two wine lines: Tyler Florence Wines, a casual, everyday line, as well as TF, a limited-production line.
Tyler worked with a "less is more" philosophy when designing the wine labels, because he claims winemakers put too much on the label, and then "the essence of the wine becomes lost." For the limited-production line, everything is abbreviated; Tyler kept it bare bones to evoke a sense of nonfussy sophistication. A 1930s library card inspired his Tyler Florence wines, as a reminder that these were handcrafted, and features the chef's own handwritten wine notes. Learn more about the wines.
At last weekend's New York City Wine & Food Festival, The New York Times hosted a TimesTalk with Nathan Myhrvold, author of the groundbreaking Modernist Cuisine and a new book, Modernist Cuisine at Home ($130).
In Myhrvold's original Modernist Cuisine, his high-tech methods involve centrifuges, sous-vide baths, and other seemingly space-age kitchen equipment, but this weekend, the kitchen scientist spent a great deal of time convincing the audience that his new cookbook is indeed intended for at-home cooking, using easily-attainable kitchen tools.
His concept? Using everyday appliances in newfangled ideas, like hyper-decanting wine with an immersion blender. Whether you love the modernist concepts or are a complete skeptic, Myhrvold mentioned 10 modernist techniques that seem counterintuitive but are tried and tested to achieve perfection in the kitchen. "The laws of physics and chemistry are involved in cooking, and so shouldn't we know what they are?" he reminds us.
There’s nothing like the warm, fuzzy feeling you get when passing out gifts to the ones you love. Except maybe the incredible, thrilling rush that comes from scoring those gifts during the most invigorating shopping season of all!
This year, our friends at T.J.Maxx, Marshalls, and HomeGoods are giving you more reasons than ever to celebrate your holiday shopping victories — by creating a series of fun and inspiring gifting “missions” that you can tackle weekly for a new chance to win!
Readers as well as our favorite lifestyle bloggers will be invited to participate in five missions across T.J.Maxx, Marshalls, and HomeGoods stores, then simply share their experience via Twitter using the hashtag #TheGifter. Each week, one winner will be chosen to receive a $500 gift card! You can also visit #TheGifter holiday gifting hub to explore an ever-evolving gallery of amazing gifts at amazing values — check back often for fresh inspiration and fun ideas.
Make this holiday shopping season your most triumphant yet! The missions are already under way, so start making your gifting list, and click here for more details.
From the Burger Bash to the Grand Tasting to The Next Iron Chef party, there wasn't much to do at the NYC Wine & Food Festival other than eat, drink, and then eat some more. The festival may be over, but keep reading to see the provisions we'll be fantasizing about in the months to come.
Ellie Goulding's new album, Halcyon, is out! To celebrate her exciting release and the opening of our new POPSUGAR Studios in LA, we're doing a LIVE showcase with Ellie tonight. Watch her performance and interview LIVE on PopSugar. We'll be interviewing Ellie before she performs her hit songs and new tracks off Halcyon. Join us here on PopSugar.com on Thursday, Oct. 18, at 11 p.m. EDT/8 p.m. PDT!
Oatmeal is one way to incorporate healthy eating into your diet, but sometimes plain oatmeal can be bland. Here, we show you three ways to make your meal a bit more exciting by introducing sweet, savory, and healthy ingredients. Watch our video to find out how to make an Asian-inspired oatmeal for the adventurous eater, a chocolate and dried cherry mix for those with a sweet tooth, and a heart-healthy version with blueberries and walnuts.
- Pork ramen in under 30 minutes — Big Girls Small Kitchen
- Blue Bottle coffee changes hands for $20 million — Diner's Journal
- Chick-fil-A regrets its fruitcake ad "may have been taken out of context" — Eater
- 2013: the year of toasted bread? — Nation's Restaurant News
- Learn molecular gastronomy from the best, for free — HuffPost Taste
- Dunkin' Donuts will sell doughnut holes made of bagel dough — Delish
- Jamie Oliver loses "about 30,000" napkins to restaurant kleptos each month — Zagat
- When fish tacos become nachos — Yahoo! Shine
- Rick Bayless on building a better food system — Grub Street Chicago
The music was pumping. Justin Warner was chillin'. "The secret ingredient is . . . gastronomy!" the party pamphlet declared. Where else could we be but The Next Iron Chef party at the New York City Wine & Food Festival? It was Saturday night at the jam-packed Highline Stages in Manhattan's Meatpacking District, and everyone from Iron Chef Masaharu Morimoto to The Next Iron Chef: Redemption hopeful Alex Guarnaschelli was rocking the party, talking to guests and serving their most worthy dishes.
Curious to know what foods make the cut in Kitchen Stadium? Get a preview when you see the provisions plated by stars of The Next Iron Chef: Redemption and Iron Chef America.
Photo: Anna Monette Roberts