Watch a Teaser for "Michelin Stars" the Movie

The world of Michelin stars and the passion and personalities that help define it is to get a dedicated movie.

Michelin Stars – Tales from the Kitchen has been two years in the making and will be the opening film of the Culinary Zinema: Film and Gastronomy Section, 23 September at the 65th edition of the San Sebastián Film Festival, it’s been announced.

The film follows 15 of the world’s best chefs including Alain Ducasse, Daniel Humm, René Redzepi, Andoni Aduriz, Yoshihiro Narisawa, Victor Arguinzoniz, and Guy Savoy, as well as Michelin management, food writers and diners in an attempt to understand just why these little stars have such a huge hold on the culinary world, while also exploring the darker side of cooking at the highest level.

Watch the trailer below and check the film’s Facebook page for more.

"Michelin Stars – Tales From The Kitchen" Trailer from Bon Vivant Communications on Vimeo.

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Stranded "Hero" Bakers Feed Thousands of Storm Victims

A group of Mexican bakers stranded in their Houston, Texas bakery for two days because of rising flood waters caused by Hurricane Harvey put their time to good use – by baking hundreds of loaves of pan dulce for storm victims.

The four bakers at El Bolillo Bakery realised they were going to be stranded late one Friday night as the streets became impassable, The Independent reports.  But with the power still on they decided to knuckle down and bake through the night and throughout the next day, getting through nearly two tonnes of flour before they rescued.

The pan dulce, Mexican sweet bread, was then distributed to storm victims.

The story has since gone viral, with the bakers being hailed as “heroes” on social media. Thankfully, only one suffered damage to his home as a result of the storm. 

Hurricane Harvey pan dulce we are going to take to those in need. Bakers we're stuck inside for two days! We will announce when we open our stores again.

Posted by El Bolillo Bakery on Monday, August 28, 2017

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35 Things You Should Never Do in a Restaurant

What’s your worst restaurant faux pas, the thing you really hate seeing people do in restaurants? Perhaps it’s being rude to waiting staff, bad table manners, or fussy eaters?

Fourth software, as reported by The Independent, surveyed 1500 people in the UK to find out what irks them the most in restaurants. They found that 60% of people have been put off by their dining companion’s etiquette, 10% have felt the need to apologise for their parents’ manners, and only one in five think it’s acceptable to upload photos of your food to social media.

They used the results to draw up a list of the top 35 faux pas in restaurants. We’re sure you’ll recognise many of these, with the top three being clicking your fingers at the wait staff, talking with your mouth full and being too loud.

Any missing? Let us know over on our Facebook page.

 

Top 35 restuarant faux pas

1. Clicking your fingers for the waiter’s attention

2. Talking with your mouth full

3. Being too loud and raucous

4. Wiping hands on the tablecloth

5. Blowing your nose in a napkin

6. Letting children come and go as they please from the table

7. Licking a knife

8. Letting children listen to videos on a phone

9. Texting at the table

10. Answering/making a phone call

11. Letting your children play with cutlery and condiments

12. Touching up make-up at the table

13. Asking for a toothpick and removing food from your teeth at the table

14. Placing your phone on the table next to you

15. Not leaving a tip

16. Blowing on hot food too loudly

17. Taking a picture of your meal

18. Not sharing a ‘sharing platter’ and eating more than your fair share

19. Asking for ketchup/mayo in a fine dining restaurant

20. Flirting with the waiter/waitress

21. Tucking your napkin in your collar

22. Holding a knife like a pencil

23. Scooping out the ice from your drink with your fingers

24. Holding a knife and fork in the wrong hands

25. Paying your exact share when splitting the bill

26. Going outside to smoke

27. Pouring white wine in a glass that was being used for red

28. Downing a drink as soon as it arrives

29. Using the wrong cutlery for the course

30. Making a signing gesture for the bill

31. Moving around chairs and tables to accommodate your party

32. Ordering a fussy meal (no chips, no dressing etc)

33. Mispronouncing the name of a dish

34. Asking for a knife and fork because you can’t use chopsticks

35. Asking if a meal is vegan, dairy free, gluten free, etc

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35 Things You Should Never Do in a Restaurant

What Vegetables Can You Spiralize? Here are 7 Great Options

What vegetables can you spiralize? It is the first question that comes up when tip toeing into spiralizing territory. The two classics are zucchini and cucumber but those are just two of the many options out there. 

You'll be surprised to know that all sorts of vegetables can be spiralized, including root veggies and cruciferous varieties. Below is an easy guide to seven vegetables that can be spiralized and turned into colorful noodles you can use in countless low-carb, Paleo, vegetarian and gluten-free recipes:

Zucchini

Spiraled zucchini has been around for a while. It's mild flavor makes it a great substitute for pasta and it combines nicely with meats, seafood and spice.

Learn how to make zucchini spaghetti and meatballs.

Cucumbers

Keep the skin on cucumbers so they will look extra pretty when you pass them through the spiralizer. Remember that cucumbers will get watery when combined with salt so they should be consumed promptly.

Carrots

The long slender shape of carrots makes them an ideal vegetable to spiralize. Their sweetness is a pleasant contrast to sharp flavors like ginger and scallions.

Beets

Whether you opt for traditional red, yellow or orange beets, this hearty root vegetable perks up any dish. Citrus-based vinaigrettes play off the earthiness of beets but they are also tasty paired with cheese.

Sweet Potatoes

Sweet potato noodles may be consumed raw and are a gorgeous addition to a salad. They are also delicious when lightly sautéed with olive oil and garlic.

Daikon Radish

^{image via Strength and Sunshine}

The pungency of daikon radish plays off stronger flavors like soy sauce, ginger and creamy peanut sauces. A simple but tasty idea: enjoy spiralized daikon with a squeeze of lemon and a touch of Himalayan salt. 

Try this spiralized Thai salad prepared with daikon, cucumber and spices.

Broccoli

^{Liz West/Flickr}

Did you know you could spiralize broccoli? It may not have been the first vegetable that popped into your head but broccoli stalks are loaded with fiber and have a pleasant crunch when raw. Save the florets and use them as a garnish for your tasty dish.

Wondering what else to do with spiralized veggies? Take a look at these awesome recipe ideas from Shape magazine:

Should you buy a vegetable spiralizer?Check out the pros and cons.

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What Vegetables Can You Spiralize? Here are 7 Great Options

The Science of Dry Brining

If you are experienced at using the barbecue, you will certainly know that grilling is only the last step of a complex procedure. One of the most important phases, before actually placing the food on heat, is brining. This is one of the secrets of bona fide "grillers": it consists in placing the food you intend to cook - usually poultry - in a water and salt solution to enhance its flavour and make the meat more tender and the skin crisper. However, this technique requires time and sufficient space in the refrigerator. Alternatively, the dry brining method can be used.

What is dry brining?

The basic idea is that of preparing a mixture of salt and spices with which to "massage" the piece of meat before cooking it. Behind this simple operation lies a procedure which is capable of transforming the flavour and tenderness of our barbecued dishes.

It is based on the consideration that traditional brining, as well as requiring space (imagine having to immerse a turkey of 3 or 4 kilos...) will certainly preserve the meat moisture after cooking but, to do so, dilutes its juices with the salt and water solution. So, while the meat is certainly more tender, it is also less tasty. In the case of dry brining, which involves the use of dry ingredients only, there is no need to keep the meat in the fridge for an entire night, or maybe more, nor the risk of watering down its flavour. As a result, the internal moisture of the food remains intact, as well as its flavour, not to mention the fact that any skin - such as chicken skin or pork rind - will be crisper and perfectly delicious.

The dry brining principle

Dry brining is based on the principle that when an external crust of salt and spices is created, this penetrates the muscle fibres of the meat. This magic happens because, when the meat starts to cook it tends to expel its moisture towards the outer surface and accumulate on the crust. As the cooking process continues, the latter returns some of the moisture to the fibre.

This reaction, known as “pull-push”, enhances the meat with the flavour of salt and spices, but without diluting its natural juices. And that's not all: the dry brining technique enables any damage to be limited in the case of over-cooking. What actually happens is that a moisture reserve is created which comes in useful if we forget to remove the food from the heat when done. With dry brining, it is sufficient to prepare the meat a couple of hours, or even a few minutes before cooking and you are all set to go, even though the extra hour or so will certainly improve the final result.

How to use the dry brining method

Dry brining is so easy and effective that it is quickly explained. It consists in preparing a mixture of three spoonfuls of kosher salt and one of baking powder - if you can't get baking powder, you can use an equivalent amount of bicarbonate of soda or cream tartar. Alternatively, prepare a mixture of half salt and up to half of kosher salt.

Now, dry your piece of meat and massage it thoroughly with the mixture so that it adheres to the surface. It is now ready for the grill but if you can, leave it in the fridge to rest for 10-12 hours. A whole day would be even better but, in this case, wrap the meat in cellophane.

When it is time to cook your food, do not rinse the meat but simply place it on the grill. It has been demonstrated that dry brining is almost as effective as traditional brining in preserving natural moisture but it also retains the right concentration of meat juices. Then, if you feel like experimenting, you can enhance your salt mixture with (a few) spices in powder form. From now on, dry brining will be an essential part of your barbecue cooking.
 

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The Science of Dry Brining

3 Videos That Will Help You Master Dessert Plating

Here are three videos that will help you master dessert plating and hopefully stimulate some fresh thinking when it comes to creating a fitting grand finale to any meal.

The first, from the Institute of Culinary Education, reimagines the same dessert three different ways, showing just what you can do if you take a step back and look at a dish in a different way. The second offers a run through of six basic sauce patterns, while the third, from the The Art of Plating shows you how to plate ice cream in an elegant, yet simple way to produce a stunning plate. 

We’ve tons more beautiful plating content on the site, but if you’re looking for a laugh, take a look at 39 of the worst plating ideas ever – you won’t believe some of these!

Simple to Spectacular - Ice Cream from The Art of Plating on Vimeo.

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3 Videos That Will Help You Master Dessert Plating

6 Risotto Recipes With A Chef's Touch

You don't have to be Italian to make great risotto. You don't even have to be a chef, for that matter. But you do need one thing: a good risotto recipe.

These six stellar risotto recipes are from world-renown chefs and are just the thing to make when you want to impress your dinner guests.

Take your pick from a seafood inspired squid risotto from the chef of the sea, Angel Leon, or showcase salicornia in an unusual risotto from Inaki Aizpitarte. Keep it classic and bold with Marchesi's iconic saffron risotto from the home of risotto, or try your hand at a more daring mushroom risotto with sweetbreads. There's an unusual twist to appeal to all budding chefs.

For the uninitiated, risotto making comes with a few important rules. Check in with our 5 chef rules for making risotto before starting out.

Chef Ángel León's recipe enriches a classic risotto with both squid and marine plankton, giving extra flavour and texture. Find out more about marine plankton here.

Renowned celebrity Italian chef, restaurateur and Marchesi taught Carlo Cracco shares an unusal recipe for risotto with black sesame and apple.

Try the world famous Italian chef Gualtiero Marchesi's signature dish for a traditional Milanese saffron risotto made adding a precious golden leaf at the end. Here are 9 more dishes from the Italian master.

If you are a funghi fan, try elevating your standard mushroom risotto with this recipe that includes sweetbreads and Grana Padano, from the Italian chef Claudio Sadler from Sadler restaurant in Milan.

Chef Inaki Aizpitarte shows us how to cook salicornia like an Italian risotto with a easy and healthy recipe, ready in half an hour. Find out more about the delights of salicornia here.

This wonderfully light and elegant scampi rice recipe for a delicious seafood risotto was presented by chefs Italo Bassi and Riccardo Monco.

If you like these recipes, try exploring further with our collection of Michelin starred chef risotto recipes.

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6 Risotto Recipes With A Chef's Touch

Filipino Recipe: How to Cook Tinolang Manok (Chicken Soup)

Tinolang Manok: Filipino chicken soup for the soul 

If you love comfort food and exotic flavors you may want to give tinolang manok a try.

This Filipino dish is also known as chicken tinola and consists of chicken cooked in a ginger broth. The secret ingredient is green papaya, which not only adds color but contributes healing elements to the soup (the fruit enzymes promote good digestion).

Tinolang manok is a simple yet flavorful recipe perfect for those times when nothing but a hearty bowl of soup will do. Let's take a look at how to make it:

How To Cook Tinolang Manok

Naturally, every home cook has his or her own version of tinolang manok but there is a consensus about the essentials that make up the broth: onion, garlic and ginger. These aromatics are sautéed in oil then the chicken (called manok in Filipino) is added to the pot.

The chicken, which is a whole bird cut into pieces, is cooked until lightly browned. Then fish sauce is added to the pot, along with enough water to cover the chicken. This is all brought to a boil then simmered until the chicken is tender, about 35 to 40 minutes.

Once the chicken is cooked through then you can have a bit of fun with add ins. Some cooks add chayote squash in place of green papaya. Greens, such as spinach or watercress are a great addition, as are chili leaves or green chilies.

Here is a wonderful tinolang manok recipe from Reggie at KauKauTime.

Tip: If you want to add greens to the pot do so in the last  2 to 3 minutes of cooking time so they retain their beautiful bright green color.

Recipe Video For How To Cook Tinolang Manok

Need to see the recipe in action? Watch How To Cook Great show you how to cook tinolang manok with green papaya and moringa leaves.

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Filipino Recipe: How to Cook Tinolang Manok (Chicken Soup)

Restaurant Pays Employees to Spot Food Critics

We’ve all heard anecdotes about kitchens that keep photos of food critics on the wall so they can spot them when they walk in, but one restaurant is allegedly going a step further – by offering staff cash rewards if they spot a food critic.

According to a report in the Washington City Paper, Fiola Mare in Georgetown, Washington, D.C. offers staff a $500 reward if they spot a reviewer in the dining room, that is according to one former and one current employee who wish to remain anonymous.

The restaurant is owned by the Fabio Trabocchi Restaurants group, and chef Fabio Trabocchi hasn’t thus far denied the claims, telling the Paper: “Recognition of all types of guests is a defining characteristic of our service program … from food critics, to members of Congress, to our investors, to VIP Club members, to first time diners.”

With the ability of critics to make or break a restaurant, some would say $500 is a small price to kick a business up a level.

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Restaurant Pays Employees to Spot Food Critics

6 Floral Cocktail Recipes

Looking to add another dimension to your mixology skills come cocktail time?

Why not try adding in a floral element to capture a special moment, the seasons or simply add a bohemian touch to your evening.

Whether you choose a floral liqueur, essence, or syrup to cocktails for added depth and complexity with a garnish of fresh flowers, you're sure to enchant your guests. 

From colourul violet infused aviation to hibiscus crowned cocktails kicking up your cocktails with a floral touch adds a captivating element and a touch of sophistication. Find the pick of floral coctail recipes below.

If you like this, take a look at 6 recipes for herb cocktails.

1. Aviation Cocktail Recipe

Try this simple recipe for an aviation cocktail with a purple hue courtesy of kitchen Swagger. Creme de violette adds the floral touch, along with a gin kick plus lemon juice and maraschino liqueur.

2. Frozen Hibiscus Margaritas

Dried hibiscus flowers add an exotic edge to this deliciously refreshing margarita recipe from prettygirlscook.

3. Summer's Garden

Rose geranium syrup is the secret ingredient in this recipe from neighbourhood kitchen.

4. Lavender Cocktail

Lavender honey syrup balances out this simple to make cocktail from Honestlyum.

5. Borage and Pansy Cocktail

This stunning looking gin based cocktail from Anthropologie includes borage syrup and creme de violet echoed by the fresh borage and pansies on top.

If you like this look, here are more tips on how to use edible flowers.

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6 Floral Cocktail Recipes

10 Dishes from Clare Smyth's First Solo Restaurant

Much excitement greeted the opening of Clare Smyth’s first solo restaurant in London earlier this month. The Northern Irish chef had for close to a decade maintained Restaurant Gordon Ramsay’s three Michelin star status – the only female chef in the UK to hold three stars – so the food world was hot with anticipation after she announced plans to embark on her own venture on leaving in 2015.

The food atCore, in London’s Notting Hill, relies on sustainable organic produce from UK farmers and suppliers – Smyth grew up on a farm in County Antrim – across a three or five course menu, or a longer tasting menu. There’s also an extensive wine list stretching to 400-plus bottles.

We’ve pulled some nice official pics together below, as well as a few from Instagram, so you can see just what one of London’s most anticipated new openings has to offer. Dishes include Charlotte Potato with Trout and Herring Roe, Lamb-Braised Carrot and Passion Fruit and Red Kambot.

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10 Dishes from Clare Smyth's First Solo Restaurant

S.Pellegrino Young Chef 2018: All the Local Juries and Mentors

With S.Pellegrino Young Chef 2018 well underway, 210 regional semi-finalists have already been selected,  the local juries are complete and the local competitions are underway.

Each of the 21 regions competing has been allocated a local jury (one for every world region) of world class professional chefs. Each local jury will judge the semi-finalists and select the area winner from their region, capable of representing the region on the world platform at the S.Pellegrino Young Chef Grand Finale in Milan 2018.

A chef from each local jury has also been selected as the area mentor, and will provide the local finalist with tutelage and support up until and including the Grand Finale.

See the full list of chefs forming the local jury for each of the 21 regions below.

Please note that in some regions the mentor will be announced following the local competition to ensure geographical proximity to the winner's country.

Local Jury Members by Region 

France 

Frédéric Anton - Mentor  (you can meet him here)
Philippe Mille
Christophe Bacquié

Click here to find out more about the French Jury

Italy

Anthony Genovese - Mentor
Cristina Bowerman
Caterina Ceraudo
Loretta Fanella
Carlo Cracco
Ciccio Sultano

Click here to find out more about the jury for Italy 

Japan

Luca Fantin - Mentor (you can meet him in our interview here)
Yoshiaki Takazawa
Thomas Angerer
Zaiyu Hasegawa

Click here to find out more about the jury for Japan

UK- Ireland

Angela Hartnett - Mentor
Alyn Williams
Phil Howard
Mickael Viljanen 

Find out more about the Uk and Ireland jury here

Germany and Austria 

Karlheinz Hauser - Mentor  (meet him in our interview here)
Karl Obauer
Nico Burkhardt
Robert Maas
Sarah Henke

Click here to find out more about the jury for Germany & Austria

Benelux

Ron Blaauw
Jaimie van Heije
David Martin
Peter Goossens
René Matthieu

Click here to find out more about the jury for Benelux

China

Jacqueline Qiu - Mentor (you can meet her here in our interview here)
Riccardo La Perna
Zhou Xiaoyan
Stefan Stiller
Otto Wong

Click here to find out more about the jury for China

Spain and Portugal

Oriol Castro - Mentor
Josean Alija
Paco Roncero
Henrique Sa Pessoa 

Click here to find out more about the jury for Spain & Portugal

Africa and Middle East

Sascha Triemer
Marthinus Ferreira
Dominique Grel 

Click here to find out more about the jury for Africa & Middle East

South-East Asia 

Chele Gosalez
Richard Ekkebus
Vicky Lau
Mingoo Kang
Tetsuya Wakuda

Click here to find out more about the jury for South-East Asia

North-East Asia

André Chiang
Gaggan Anand
Jason Tan
Margarita Forés
Ray Adriansyah

Find out more about the north-east Asia jury here.

Mediterranean Countries

Nikos Roussos - Mentor (Meet him here)
Ismet Saz
Haim Cohen

Find out more about the jury for the Mediterranean Countries here

Switzerland

André Jaeger - Mentor 
Martin Dalsass
Robert Speth
Patrick Zbinden
Markus Linder

South America

Rafel Osterling
Harry Sasson
Rodolfo de Santis

Meet the South America Local Jury here

Russia-CIS

Emmanuelle Pollini
Andrey Shmakov
Dmitriy Blinov
Anatoliy Kazakov
Dmitriy Zotov
Adrian Quetglas
Regis Triguel
Vladimir Mukhin

Scandinavia and Baltics

Per Hallundbæk - Mentor
Tom Sjöstedt
James Maxwell-Stewart
Henri Alen
Jānis Zvirbulis
Egidijus Lapinskas
Andrus Laaniste

Meet the Scandinavia and Baltic local jury here.

Central America and the Caribbean

Saverio Stassi
Mario Castrellon
Martha Ortiz
Edgar Nuñez
Mikel Alonso

Canada

Anthony Walsh
Joël Watanabe
Todd Perrin
Riccardo Bertolino
Jen Agg 

Pacific

Jacques Reymond
Andrew McConnell
Scott Pickett
Christine Manfield

Meet the Pacific Region Local Jury

East Europe

Wojciech Modest Amaro
Ana Ros
Florin Scripca
Andre Tokiev
Andras Wolf 

USA

Gavin Kaysen - Mentor
April Bloomfield
Dave Beran
Daniela Soto-Innes
Mitch Lienhard

Don't miss any of the S.Pellegrino Young Chef 2018 news, updates and interviews!

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S.Pellegrino Young Chef 2018: All the Local Juries and Mentors

Music City Food + Wine Festival Returns to Nashville

If hot chicken, whisky and a party atmosphere sound like your thing, then prepare for Music City Food + Wine Festival and, the perfect excuse for a trip to Nashville, USA for any food, wine, spirits and music lover.  

The fifth annual festival of the toe tapping food event, sponsored by Acqua Panna and S.Pellegrino, will take place in the home of country music in Tennessee from 15 to 17 September.

From chef demos to Gospel brunch this is the eclectic festival that has it all, set against the backdrop of the city's legendary country music scene and topped up with more than 75 artisanal beer, spirits, wine and local producers in the Grand Taste Pavilion.

2017 CHEF LINE-UP

More than 40 of Nashville's best local chefs will serve up their signature dishes joined by top guest chefs including popular faces like Andrew Zimmern, Marcus Samuelsson, Tim Love and Sean Brock.

Tickets

Food fans can go for the full blow out and buy the all in one ticket, or purchase individual events. Swing by the website to pick up your tickets.

Here's a taster of previous events:

What Music City Food + Wine Festival 
Where Nashville, Tennessee, USA
When 15 - 17 September, 2017
Web http://ift.tt/1sMrlmJ

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7 Alternative Caviars to Discover

Considered to be a “luxury product”, caviar owes its exclusive reputation to the fact that it is difficult to obtain sturgeon roe. And yet, there are plenty of alternatives to classical caviar. These often consist of quite different foods which offer us an opportunity to familiarize with new flavours and use some interesting new ingredients in our recipes.

After all, no matter how exclusive, nothing could be more obvious than serving beluga roe on toast, but who would ever expect to taste snail caviar? Here is a list of caviar substitutes to impress your guests.

Couscous "faux caviar"

A very affordable alternative to caviar, original and tasty, often to be seen on finger food menus. It is known as “faux caviar”. It is obtained by preparing couscous in a way that it still has plenty of bite to it, before being flavoured with a generous amount of butter and, as a second step, with sepia ink. If sufficient care is taken when adding the latter ingredient and mixing with a fork, the result looks like shiny black pearls (they can be made to look even shinier with the addition of some olive oil before serving).

Soy pearls

So-called "soy pearls" are based on the same principle. These are tiny select soy spheres which are boiled and generally sold in jars preserved in oil, or aromatized with spices, yuzu or wasabi. Of course their flavour is a far cry from that of authentic caviar and rather tasteless besides, but the "pearls" lend themselves perfectly to being used as edible garnishes.

Snail caviar

This is in fact one of the most bizarre examples of “alternative caviar”. Completely different from sturgeon, its flavour is earthy and reminiscent of mushrooms; it is obtained by allowing snails to mate in highly controlled environments and the resulting eggs are subjected to a meticulous selection. So much so that, at the end of the day, their cost is practically on a par with that of traditional caviar: here we are talking roughly about 1800 Euros per kilo. However, there are some varieties that are sold in little 50 gram jars (about a couple of spoonfuls) at 100-120 Euros (2000-2400 Euros per kilo). Besides, snail caviar targets a very up-market niche of enthusiasts who have appreciated this product ever since it was first launched in the early 80's.

Vendace caviar

A higher value is attributed to the caviar obtained from the vendace (coregonus albula), a freshwater fish particularly appreciated in North European countries.

Herring caviar

Herring caviar has a most original flavour that is briny and sweet. It is widely consumed in the Baltic countries and in Spain. It is usually presented in oil and accompanied with lemon to enhance its characteristics, which include a pronounced crunchiness.

Lumpfish roe

There are of course other alternatives to caviar which bear a greater resemblance to the original. A true connoisseur will have no problem distinguishing them but they are not necessarily intended to be fobbed off as authentic sturgeon roe. They are merely to be considered as "variations on the theme" endowed with their own peculiar organoleptic properties. The most affordable and widely consumed example is that of lumpfish roe, which may be either red or black, and rich in omega-3. It is less salty than the original caviar and, for this reason, is used in various recipes along with other ingredients rather than being served alone.

Salmon caviar

Soft roe, a pronounced flavour and a rich fattiness are the typical characteristics of salmon caviar, possibly the best known alternative to that of sturgeon. Affordably priced, its colour can vary from pink to bright red. It is often used as a garnish.

Tasting tips

Whichever alternative caviar you intend to taste, we advise you to do it in the most traditional and simple way possible. Place one spoonful of the product on freshly toasted and buttered bread. Then, choose the right wine to accompany it: nothing but Champagne, Prosecco or a quality vodka.
 

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7 Alternative Caviars to Discover

Wylie Dufresne's First Ever Cookbook is an ode to wd-50

Fans of Wylie Dufresne lamenting the shuttering of his groundbreaking wd~50  restaurant will finally be awarded the chance to re-live the excitement and artistry behind the iconic New York institution in the famous American chef's long awaited debut cookbook.

Due out in October, wd~50 The Cookbook, co-authored by Peter Meehan, pays testament to the pioneering restaurant on Lower East Side, featuring the unique stories behind it alongside the incredible dishes which were instrumental in putting it on the culinary map.

Food lovers will get the chance to drool over Wylie’s iconic creations in stunning photos, recreate his dishes and enjoy stories recounted from the last days of the restaurant, serving as a reminder of a moment in time in New York's evolving food culture.

A look inside:

A restaurant that was so distinct it famously inspired New York Times critic Pete Wells to compare its closing after 11 years to that of the music venue CBGB, “with way nicer bathrooms."

These days Dufresne is playing with donuts at downtown Brooklyn shop Du's - find out more here about how he's applying molecular gastronomy to donuts.

Can't wait? Try out these Dufresne recipes in the meantime, forcrab roll, salt 'n vinegar chips, celery mayonnaise or langoustine and popcorn.

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Wylie Dufresne's First Ever Cookbook is an ode to wd-50

How to Sear Anything Perfectly

Getting the perfect sear on a piece of meat or fish is so satisfying. Not only does it look great, but the flavour is enhanced tenfold too: it’s all down to the Maillard reaction between amino acids and reducing sugars.

So just how do you get the perfect sear? The video below, a collaboration between Tasty and ChefSteps, one of the best cooking resources on the web, shows you how.

There are plenty of tips and tricks: like salting skin to ensure a deeper sear and of course making sure that your pan is smoking hot.

If you want to get perfect crispy chicken or fish skin, a deliciously golden pork chop, an amazing crust on a piece of steak, then this video should be all you need.  

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How to Sear Anything Perfectly