Will Goldfarb introduces tapioca maltodextrin, an ingredient commonly used in restaurant kitchens to turn fats into powders.
Chef Floyd Cardoz demystifies tamarind.
Chef Wylie Dufresne discusses the unusual Asian ingredient sake lees (also called sake kasu).
Gourmet food editor and occasional beekeeper Ian Knauer discusses ten very different varieties of honey.
Chef José Andrés discusses the merits of preserved white asparagus,
which can be used year-round.
Jody Williams demonstrates a sensational way to use this rustic Italian vegetable.
Chef David Pasternack introduces this unusual seafood.
Never heard of it? Chef Fabio Trabocchi explains this wild Italian herb.
Member of the Epicurious Network
More about food & recipes:
© 2013 Condé Nast. All rights reserved
Your California Privacy Rights
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.