Tag archives for Behind
Meet ‘the Million-Dollar Palate’ Behind a Flood of New Foods
From a lab at Oregon State, Sarah Masoni works with companies big and small to create flavors, develop products and market them. NYT > Food Content is copyrighted by the…
Restaurant Review: Masa’s Chef Comes Out From Behind the Truffles, at Tetsu
Masayoshi Takayama’s new Japanese restaurant in TriBeCa shows he can still dazzle while charging less than $ 595 for dinner. NYT > Food Content is copyrighted by the respective owners.…
Peng Chang-kuei, Chef Behind General Tso’s Chicken, Dies at 98
Mr. Peng, whose chicken has been called “the most famous Hunanese dish in the world,” left a lasting mark on the food scene. NYT > Food Content is copyrighted by…
Behind the Famed Tartine Bakery, a Gluten-Free Talent
Elisabeth Prueitt is finding sweetness beyond wheat at the San Francisco bakery she founded with her husband. NYT > Food Content is copyrighted by the respective owners. Advertisement: Looking for…
Massimo Bottura, the Chef Behind the World’s Best Restaurant
The whirling dervish joyfully defies convention, whether it’s upending the traditions of Italian cooking or bringing pleasure into how we feed the hungry. NYT > Food Content is copyrighted by…
The Story Behind Our Most Requested Recipe Ever
The plum torte didn’t seem to have the makings of a hit when it was published in 1983. Thirty-three years later, it’s still beloved. NYT > Food Content is copyrighted…
A Good Appetite: Cooking Beans at Home, Leaving the Can Behind
On their own or served over rice, polenta or salads, or added to soups and stews, home-cooked beans are the foundation for a simple, healthy and satisfying meal. NYT >…
The Spark Behind the Great Jack-o’-Lantern Blaze
Michael Natiello is an artist who turns pumpkin piles into glowing sculptures at an annual Halloween event at Van Cortlandt Manor. NYT > Westchester County Content is copyrighted by the…
Shaken and Stirred: An Ex-Air Force Flier Finds His Passion Behind the Bar at Campbell Apartment
Paris DuRante was counting on a career in the Air Force, but fate had other plans. NYT > Food Content is copyrighted by the respective owners. Advertisement: Looking for a…
T Magazine: The Secret Behind Momofuku Milk Bar’s Sweet Strawberry Treats
Christina Tosi, the chef, founder and owner of the New York (and Toronto) dessert destination, is mildly obsessed with a very specific type of berry. Here, she shares a recipe…