While at the New York City Wine & Food Festival, both new and seasoned pastry chefs, ice cream makers, and confectioners showcased their sweet treats. We found 10 inspired desserts — from rosemary chocolate s'mores to Cronut holes from Dominique Ansel Bakery — worthy of knowing in New York City.
Headed to the New York City Wine & Food Festival or any other major culinary event soon? If so, then you'll want to watch our survival guide to braving a weekend's worth of food, wine, and spirits. We asked everyone from pastry whiz Jacques Torres to Iron Chef Michael Symon to former Top Chef contestants what their insider tips are for navigating an epicurean event. Learn what their best practices are — plus our secret tip for navigating tasting tables!
What do Thai-style hot dogs, savory-sweet cupcakes, and watermelon gazpacho have in common? These — and many more— delicious bites were on offer at Los Angeles Times' The Taste. Find out what else teased, tempted, and tantalized our taste buds by watching the video, and then channel the culinary inspiration into your own kitchen projects.
Ever wondered what celebrity chefs like Thomas Keller, Duff Goldman, and Curtis Stone predict will be the next big food trends? To find out just that, we caught up with these influencers at the Los Angeles Food & Wine Festival. Watch the video to hear them weigh in and to learn what they really think about two of the Summer's hottest topics: the Cronut and the Ramen Burger.
The Los Angeles Food & Wine Festival drew the likes of Thomas Keller, Masaharu Morimoto, Curtis Stone, Giada De Laurentiis, Michael Chiarello, Scott Conant, and numerous other culinary masterminds. We tracked down these talented chefs on the red carpet to find out what new, exciting projects they're working on.
During the Food & Wine Classic in Aspen I spotted a bourbon bar filled with many fine bourbons of which I had never had the opportunity to try. Without hesitation, I plopped myself down and made friends with the bartender. The conditions may have been a little rough: the sun was in my eyes; I drank out of a wine glass; I kept falling out of my bar stool trying to capture the perfect angle of each bottle with my cumbersome camera. Ultimately, though, the liquid gold was worth it. Keep reading to see tasting notes, favorites, and some cocktail suggestions.
During the Food & Wine Classic in Aspen, the best chefs in the world shared their top tips for home cooks. From keeping your fridge clean and cabinets organized to properly seasoning a dish, watch the video to see what chefs Rick Bayless, Marcus Samuelsson, Kristen Kish, Ted Allen, Tyler Florence, and more have to say.
Knowledgeable, affable, and nothing if not entertaining, Andrew Zimmern is the ultimate showman, as his legions of Bizarre Foods fans know. So not surprisingly, his dim sum cookery demo at the Food & Wine Classic in Aspen was not only informative but also peppered with a host of goofy, often self-deprecating quotes. Keep reading for the five best.
- On his ego: Zimmern joked, "I love holding things that are steaming. Usually it's my ego," after he grabbed a still steaming-hot cabbage when prepping the filling for dumplings.
- On the question he's most asked: "How the eff do you eat that?" His standard response? "Usually it's good!"
- On why his fingernails were painted blue: Zimmern spent the night before his demo with buddy José Andrés and his two daughters, who tried to convince Andrés to paint his nails to no success. They then turned to Zimmern, because, Zimmern hypothesized, "he's Daddy's friend that'll do anything."
- On why he's qualified to teach Chinese cookery: "Jewish boys from New York really can cook Chinese food because we eat it every Sunday night."
- On his other secret to cooking Chinese food: For the best results, Zimmern taps into his "inner Chinese grandma."
- On the scene at the Food & Wine Classic in Aspen
- The best from the Grand Tasting Tent
- Editors' highlights from the weekend
- The most creative dishes from 2013's Grand Cochon
- Top food and beverage trends we saw in Aspen
- The wines to try from the Grand Tasting Tent
- Sweets we loved at the Last Bite Dessert Party
- Social snaps from celebrity chefs in Aspen
It's a growing trend with newer wineries — instead of unpronounceable French "Chateau such-and-such" names written in thin cursive, wineries are using flashy graphics and recognizable names to make their bottles more approachable to the everyday sipper. We saw plenty of examples at the Food & Wine Classic in Aspen, where a number of brands used humor, bold prints, and florescent colors to capture the eyes of wine drinkers. These particular eight are as pleasing to the eye as to the palate.