CLP

With an unflinching dedication to minimalism and old-world techniques, a fresh batch of forward-thinking female bakers have been recently redefining what it means to make baked goods now.

“Discovering spice is like uncovering a sixth flavor. It works in the same way as umami. I would say spice is better than MSG. So it’s basically all over the menu,” explains Redzepi.

From squid ink–infused hot dog buns to black sesame-flecked crème brûlée, dishes that are as dark as Trump’s soul are popping up in pastry cases and on menus everywhere.

Sad desk lunch no more: Fat Radish’s Phil Winser has the antidote.

The practice has long been considered terribly uncouth—like something only someone who slathers their well-done steak in ketchup might do. 

“I have always enjoyed the idea of cooking, but have spent quite some time over the past few years stepping up my game,” the designer explains.

It is the drink that gets you a wink or nod from the bartender, and has them thinking ‘This person knows their cocktails.’

In today’s carb-fearing, grain-demonizing, gluten-free world, pasta may just be one of the most vilified foods of all. It’s shunned, avoided, and—when actually consumed—often accompanied by a side of guilt.

Which is silly. Because as we all know, pasta is damn delicious. One of life’s small pleasures!

Every vegan who’s ever brought a simple head of broccoli to a BBQ knows how odd (or worse, pathetic) the concept of a grilled veggie main can seem to many of their meat-eating compatriots.

As the drowsy sunbaked daze of August dampens appetites and ambition, only dishes that allow for minimum effort will do. In Spain (and elsewhere, too) that dish has long been Andalusian gazpacho, the quintessential chilled soup made from a garlic-tinged broth of tomato, water, olive oil, and raw vegetables. It is cool, refreshing, and—most importantly—almost as easy to prepare as it is to eat.