Charcuterie
Chef's Night Out: Tien Ho
We teamed up with Tien Ho, who's in the midst of developing restaurants in Morgans Hotels all over the world, for a night out in his hometown of NYC. French food, Negronis, and charcuterie are just the beginning.
Meet the Deli Slicer Savior of Canada
By day, chef Michael Olson is a teacher at a culinary school, but on his spare time this chef pimps out vintage deli slicers, turning them into muscle cars of the kitchen.
A Severed Pig’s Head Showed Me the Importance of Ethical Farming
A London curing company has started its own "meat school"—a butchery course on preparing and preserving the ‘other bits’ left behind in industrial meat production.
How Breeding Snakes Made Me a Better Chef
Keeping reptiles is essentially like keeping front-of-house or back-of-house-staff: You've got to nurture them and keep them healthy and happy, or else they’ll want to escape and die.
James Lowe and James Henry Have Created an Edible Bromance
Lyle’s James Lowe and James Henry of Bones shatter the egocentric chef stereotype with monkfish, 14-month cured ham, and good old-fashioned co-operation.
Cajuns Boil the Head and Save the Blood
Lately, there’s been the “whole-hog” cooking trend. You know, using the tail to the snout. But the Cajun community has been cooking with the whole hog for 200 years. The pure Cajun spirit comes from living off the land in a proper format and being...
Shilling for Summer in Sin City
Don't waste time with pre-packed baskets. A real picnic is all about scrambling to the store for a slab of paté, a chunk of cheese, and a $10 bottle of vinho verde, and eating it all off of a Frisbee.
From Bad to Wurst: The Real Story of German Deli Meats
If you do your meat shopping at supermarket deli counters, German food does look disgustingly sad. But the best Wurst is being made elsewhere in Berlin by small-scale producers that turn out blood sausage and head cheese to die for.
MUNCHIES Presents: A Short Film on Cajun Boudin
Boudin is the most popular sausage you've never heard of—unless, of course, you're from southern Louisiana, where it's basically the sixth food group. We traveled to Cajun country to find the best around.
Chef's Night Out: Black Hoof
Headed up by Jen Agg and Brandon Olsen, Toronto's The Black Hoof is known for its giant charcuterie boards, tuna with sweetbreads, horse tartare, and foie gras with Nutella.
Chef's Night Out: Paul Kahan
In this episode of Chef's Night Out, we head to the Windy City to meet up with Paul Kahan, executive chef of Blackbird, Avec, Publican, and Big Star, for a long night of yam goo, suicide beers, and charcuterie.