Rene Redzepi
Vi gik i køkkenet hos Noma i Australien og spiste krokodillefedt
René Redzepis pop-up på havnefronten i Sydney byder på kængurujuice og schnitzel med øresnegl - men ingen gulerødder.
Blood Custard Tastes Better Than It Sounds
Glasgow chef Craig Grozier is the proud mastermind behind hare blood custard: a dish channelling Scottish produce and traditional cooking techniques. “With Scottish ingredients, just get quality produce and cook it simply,” he explains.
How to Cook with a Iron
Craving a piping hot, fresh, restaurant quality meal from the comfort of your hotel room? Here's how to achieve just that with the help of an iron and some ingenuity. Just don't wear a bathrobe during the cooking process.
Cook It Raw Alberta and the Art of Slowing Down
In its early beginnings, Cook It Raw—an annual, off-the-grid gathering of the world’s most dynamic chefs—was perceived as a revelation. But as the eighth gathering is upon us, it’s time for a great change.
Scientists Just Discovered a Natural Source of Vegan Bacon
Thank the kale gods, because Oregon State University researchers have discovered a seaweed that tastes just like bacon. Yep, you read that right: pork-flavored algae with none of the squeal.
Julia Child Died For All of Our Sins
Choosing me to answer all of your cooking questions in a cooking column should make everyone ask what kind of shitshow they’re running over here at MUNCHIES, but let’s give this a shot.
The World’s Biggest Chefs Want You to Eat the Ocean’s Smallest Fish
An ocean conservation organisation has started a campaign to bring easily replenished small fish like anchovies and herring to restaurant menus. Ferran Adrià, René Redzepi, and Grant Achatz are already on board.
Today’s Chefs Need to Step Away from the Garnish
The importance of dishes like Black Forest gateau, Beef Wellington, and quiche Lorraine is that their ingredient combinations are faultless—and yet modern chefs keep adding unnecessary flourishes.
This Wine Bar Is a Thai Restaurant in Disguise
Wine is an unlikely powerful element of Kris Yenbamroong’s restaurant Night + Market Song, the place that brings authentic, rarified Thai street food traditions to LA. Wine has no place in those traditions, and in Thai food, generally, it has hardly...
Mexico’s Craft Beer Scene Is Exploding
Being a gypsy usually suggests that you’re nomadic. I, myself, am a gypsy brewer, traveling internationally in pursuit of making craft beers. I'm known as the Evil Twin.
We Should All Be Eating Animal Fat
Now that it's no longer considered the enemy, we should be fully embracing the animal fats our grandparents cooked with. Plus, anything cooked in lard tastes way better than anything cooked in olive oil.
Being Frank: Copenhagen
The Franks head to Copenhagen for the MAD Symposium, an annual gathering of minds across the world of food, created by world-renowned chef René Redzepi. Follow them as they present to, mingle with, and cook for the world's culinary intelligentsia.