Like other kinds of poultry, meat and fish, duck can be cured and cold-smoked, or hot-smoked. Cold smoking involves pumping flavoring smoke into a compartment that’s kept at approximately the same ...

Bring 2 quarts of water to a boil. Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. (Do not let the meat start to cook.) Allow the ...

Just about every night this time of year, the most seductive smell breezes into my apartment like a taunt. Somewhere some neighbor has fired up a hardwood grill for dinner while I’m trapped with ...

In 1993 Virginia chef Craig Hartman asked his supplier for "baby greens," and was given tiny lettuce that he used in a salad. By coincidence, a restaurant magazine writer was in attendance, and an ...

Smoke, paprika, fine flours, ricotta and specialty fats are among the 2011 food trends that are heating up as restaurateurs head toward the second quarter of the year, a Seattle research firm said ...

Growing up, I associated maple flavor with the pancake syrup found at the breakfast table. It was sweet but mostly flavorless. As if its only purpose was to baptize food in a sticky coating of liquid ...

The chef/owner of a now-defunct tapas bar once said, "Houstonians don't get tapas." "You put the plates in the middle of the table and people instantly pull them in," he said, demonstrating the move, ...

Some restaurants become institutions because of their fantastic food. Others, I’ve decided, become institutions merely because they are institutions. Take, for example, Goode Co. Bar-B-Q. This place ...

Bring 2 quarts of water to a boil. Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. (Do not let the meat start to cook.) Allow the ...