#chef-insights
#chef-insights

fromFood & Beverage Magazine

1 month ago

Why Guy Fieri Refuses To Eat Eggs - Tasting Table

Guy Fieri has a strong aversion to eggs due to childhood experiences, particularly a finding that marked his perception of them forever.

2025: The Year of Bold Sauces & Flavor Mashups Reshaping Restaurant Menus

By developing signature sauces that transform existing ingredients, chefs are creating new, craveable dishes without completely overhauling their inventory or kitchen operations.

SF food

The Popular Food Geoffrey Zakarian 'Hates' On The Grill - Tasting Table

I hate vegetables on the grill. It's a waste of food. It's a waste of time. They all get burnt and charred, and they taste like s***.

Everyday cooking

SF food

fromBusiness Insider

3 red flags to look out for at a seafood restaurant, according to a top seafood chef

Look for seasonal menus and raw bar quality when choosing a seafood restaurant.

East Bay food

fromwww.berkeleyside.org

An early look at the Ok's Deli founder's not too serious, slightly elegant new restaurant

Chef Albert Ok transitioned from art to the culinary field, finding inspiration and parallels between cooking and artistic expression.

Madrid food

This Is The Ideal Cut To Use For Homemade Roast Pork Sandwiches - Tasting Table

Pork shoulder is the recommended cut for delicious sandwiches due to its flavor, marbling, and juiciness.

Cooking

The Easy Rule Of Thumb For Resting Steak, According To A Chef - Tasting Table

Resting your steak is essential for retaining its juices and enhancing flavor.

Let your steak rest for as long as it was cooked.

The Underrated Red Wine That Makes The Absolute Best Pan Sauce - Tasting Table

Fortified red wines, particularly marsala, are recommended for creating the best pan sauces due to their complementary flavor profiles.

SF food

The Best Type Of Mushrooms For The Ultimate Beef Stroganoff (And How To Cut Them) - Tasting Table

Cremini mushrooms are the best choice for beef stroganoff due to their deep flavor, firm texture, and versatility.

The Chinese Technique Of Steaming Fish, Explained - Tasting Table

"The Chinese method of steaming fish is to steam a whole fish or filet over boiling water on a steamer. The steaming water needs to be boiling on high heat, to ensure maximum steam vapor."

Cooking

The Best Type Of Pasta For Classic Alfredo (Besides Fettuccine) - Tasting Table

Of course, everybody thinks fettuccine, but it should be a thin fettuccine and a little wider than most cuts you see that are commercially made.

Everyday cooking

How To Plan An Elegant Afternoon Tea In Your Own Kitchen - Tasting Table

Hosting a tea party is easier than expected with careful planning and varied tea selections.

Everyday cooking

The Secret To Perfectly Baked Mac And Cheese From TikTok's Joshua Weissman - Tasting Table

Mastering mac and cheese requires perfecting pasta cooking and cheese selection.

The Dishes You Should Absolutely Never Cook With Beef Tallow, According To A Chef - Tasting Table

"Beef tallow is not ideal for delicate dishes - think flaky white fish, light vegetable sautes... It can swallow the subtle sweetness of the fish."

Everyday cooking

How To Season Steak Like A Brazilian Steakhouse Chef - Tasting Table

Chef Iocchi emphasizes that to elevate the flavor of high-quality steaks, itâs best to use simple seasonings, notably rock salt, just before cooking.

Everyday cooking

Look Beyond The Chops For Another Affordable Yet Delicious Cut Of Lamb - Tasting Table

Lamb breast is an underused and affordable cut of meat that can rival lamb chops when cooked properly.

LA food

fromBon Appetit

The 10 Must-Visit Restaurants to Try This Spring

Chef Nick Wong opens Agnes and Sherman, his first solo venture, offering modern Asian American dishes.