Food & Nutrition

Tin of Anchovies What Are Anchovies? Anchovies, small, silvery fish that pack a punch of flavor, have a storied history in the culinary world. These tiny, oily fish belong to the Engraulidae family and are found in temperate waters around the globe. Despite their diminutive size, anchovies have left an indelible mark on various cuisines, adding a distinctive and intense taste to a wide array of dishes. What Do Anchovies Taste Like? Anchovies are renowned for their distinctive and intense flavor. The taste of anchovies is characterized by a combination of saltiness, umami, and a slightly fishy and briny profile. The saltiness comes from the curing process, during which anchovies are typically preserved in salt. This process not only helps in preservation but also enhan...

Marinating Chicken What is Marinading? Marinating is a culinary technique in which food, usually meat, poultry, fish, or vegetables, is soaked in a liquid mixture before cooking. Marinating aims to enhance the flavor, tenderize, and sometimes preserve the food. The liquid mixture used for marinating, known as the marinade, typically contains a combination of acidic ingredients (such as vinegar or citrus juice), oils, herbs, spices, and seasonings. The acidic components in the marinade help break down the proteins in the meat, making it more tender. Additionally, the flavors from herbs and spices infuse into the food during the marinating process, contributing to a more flavorful end result. Marinating times can vary depending on the type of food and the recipe, ranging fr...

Live From the Après-Ski Party with Marissa Mullen and Fromage From Europe Presented By: Fondue season is upon us—are you prepared? On a brisk December evening in New York City, we hosted a warm and bubbling fondue party and Fromage From Europe cheese tasting at Murray’s Cheese. The event was hosted by cheese expert Marissa Mullen, author of That Cheese Plate Wants to Party. Marissa was joined by TASTE editor in chief Matt Rodbard and Charles Duque, managing director of the French Dairy Board for the Americas. Duque spoke about the diversity of cheese in France, the characteristics of the many regions, and the terroir which yield over 1,200 unique cheeses in France alone, some with pr...

All About Oysters Hmm, Hmm, Hmm. We do love oysters in our house. I personally only like them freshly shucked and served with cocktail sauce or mignonette sauce but my wife and daughters like them baked, fried or even grilled. What Exactly Are Oysters? Oysters are a type of shellfish highly prized for their unique flavor and nutritional value. They are commonly found in coastal areas worldwide, where they are harvested and served fresh, cooked, or raw. Oysters are a versatile food that can be enjoyed in various ways and have a long history of cultural significance. Oysters are known for their distinct flavor, often described as briny or salty. This taste comes from the high concentration of salt and minerals found in the waters where oysters are harvested. The flavor of...

Craig’s, a Los Angeles celebrity catchall restaurant, name-checked equally by the Drakes and the De Niros of the world, answers the question that many have asked: “What if DJ Khaled decorated a Ruth’s Chris?” Opening in 2011 on a stretch of Melrose Avenue in Beverly Hills that’s become one of LA’s great drivable malls, Craig’s has remained, almost inexplicably, one of Los Angeles’s most popular restaurants, and I wanted to know why. Why do paparazzi dot the entrance nightly when so many other restaurants serve the same slightly dated “California cuisine,” but better, within a one-mile radius? Dozens, in fact, do it better a short Lyft ride away, including The Grill on the Alley, South Beverly Grill, anything advertising a grill, really.  The e...

I consider being born with a healthy appetite and spending the first ten years of my life in some very diverse neighborhoods as my great double blessing. When I was eight and living in Skokie, Illinois, all the kids on my block either were born somewhere else or their parents were. My friend Eugene and his family, who had come from Korea, lived in the apartment next to Sammy, a friend whose parents had defected from the Soviet Union. Across from them, I had a friend named Sebastian who had emigrated from Greece when he was two, and a few apartments down from him were a pair of Chinese brothers who taught me how to pop a wheelie on my black BMX bike with yellow tires. The great unifier among my buddies was that their mothers all loved me because I ...

What Is Orzo Orzo is a type of pasta that is shaped like grains of rice. It is made from durum wheat flour and water and is usually cooked by boiling in water until it is tender. Orzo is often used in soups, salads, and other dishes to substitute rice or other grains. It is a versatile ingredient that can be flavored in a variety of ways and pairs well with a variety of different ingredients. Some common dishes that include orzo are pasta salads, minestrone soup, and pilaf. Orzo is a versatile pasta that is used in various dishes, and it may not have a single "most famous" dish. However, one well-known and widely enjoyed orzo dish is "Orzo Salad." Orzo salad is a popular and versatile dish that can be customized with various ingredients based on personal preferences and regi...

Pot pies are the epitome of cozy. You simply can’t beat a piping hot, creamy stew topped with a flaky crust—and who says it needs meat to be satisfying? A good vegetarian pot pie can turn even the greenest of vegetables into an indulgent meal. This version binds together mushrooms, kale, and white beans with a rich creamy sauce, tucked under a flaky lid of puff pastry. It also comes together in just one oven-safe skillet. While any number of veggies do well in a pot pie, this combination is perfect for fall. Leeks add a hint of sweetness to meaty, savory mushrooms, and the beans become soft and creamy while also lending some heft. Next, a garlicky roux thickens white wine, vegetable stock, and a dash of cream into a velvety sauce. While green...

Scorched. Soggy. Brittle. Soupy. JJ Johnson has heard it all when it comes to people’s problems with cooking rice. This elemental ingredient—one of the most popular staple grains around the world—has a way of tripping up a lot of home cooks in America. And rice doesn’t get a lot of respect from fine dining restaurants in this country either, says Johnson, who’s cooked in his fair share of them in New York City. “A lot of people go to culinary school and maybe learn to make one rice pilaf with a bay leaf—maybe,” says the affable chef and TV host, who recently published his treatise on the subject, The Simple Art of Rice: Recipes From Around the World for the Heart of Your Table, with Danica Novgorodoff. But head to the back of the house during ...

What Is Cacio e Pepe? Cacio e Pepe, a classic Italian pasta dish, exemplifies the beauty of simplicity and the art of using a few high-quality ingredients to create a culinary masterpiece. With its origins deeply rooted in Rome, this iconic dish has been enjoyed for centuries, gaining popularity beyond the confines of Italy and captivating the palates of food enthusiasts worldwide. The name "Cacio e Pepe" translates to "cheese and pepper" in English, which reveals the essence of this delectable pasta creation. The dish has three primary ingredients: pasta, Pecorino Romano cheese, and freshly ground black pepper. Yet, when combined skillfully, these components produce a symphony of flavors that satisfy diners utterly. Here's how you pronounce cacio e pepe - (kaa chee ow ee...