More in gourmet
Dining in Havana: Old Favorites, New Finds
In recent years, dining in Havana has been a tug-of-war between old favorites and new discoveries.
First-Class Fruitcake
You’re to be forgiven if you think of fruitcake as a punch line rather than a culinary treat.
Venison
Seldom remembered facts: our first Thanksgiving was celebrated in October and turkey was not the only meat course. Venison, or deer meat, a kind of tangy, gamey, musky alternative …
Kalamazoo Gaucho Grill
Forget for a moment the taste of barbecue—sweet smoke and savory meat—and consider the other reason making it is so satisfying: cooking outdoors with fire is a primal urge that …
To’ak Chocolate
There’s never been a better time to be a chocolate lover. Raw materials are selected and processed with more care, and the fine chocolate market for both plain and flavored bars …
Maple Syrup
Most sparkling wine is not Champagne, and most “pancake syrup” is not maple syrup. Maple syrup comes only from the sap of sugar maple trees, and like kangaroos or gorillas, Mother …
Sous Vide Cooking
It was December of 2008 and renowned chef Thomas Keller was on the “CBS Morning Show” demonstrating a seemingly arcane cooking method he used at his restaurants called sous vide …