Hive to Honey

Like the cupcake before it, the macaron, a French confection that resembles a pastel-colored sandwich cookie, is ready for its close-up.
It has been featured on film and television, in magazine articles and a new book called “I Love Macarons” by a Japanese pastry chef. Once the preserve of high-end French patisseries such as Ladurée [...]

Classic, in fact, was the watchword of the night. “I just wanted to do a straight-up, classic burger,” said former Top Chef contestant Spike Mendelsohn of Washington’s Good Stuff Eatery, the defending champion, clad in a boxer’s robe and wearing a giant title belt. “We do classic burgers at Bill’s,” said Brett Reichler, chef of [...]

Many Americans still think of canned seafood as a weekday sandwich stuffer fit solely for low-budget brown baggers. But professional chefs increasingly are hooking high-end customers by featuring tinned fish on their menus.w
Chefs sing its praises for quality, ease of use, almost infinite shelf life and promotion of sustainable seafood stocks.
For instance, celebrity chef José [...]

Get this: the most consumed meat in the world isn’t beef, chicken or pork – it’s goat. Here in America, goat cheese is the most widely consumed goat byproduct, with goat meat ranking a far-distant second. But in the past five years, the global popularity of goat meat has begun to spill over to California
Culinary [...]

Consider chili.
It’s hot, hearty and appropriate to serve in winter months, to be sure, but that’s not the only reason it’s currently restaurateurs’ favorite comfort food.
Chili appears on 43.2 percent of the 6,000 menus that research company Datassential surveys, far outstripping fried chicken, which is on 27.5 percent of those menus, and crushing macaroni and [...]

Restaurant kitchens are jam packed with foods that have jumped ethnic boundaries to become fixtures of the American diet. Hot dogs have transcended their Germanic roots and are ballpark staples and picnic standards, while salsa has taken its place alongside ketchup as a condiment of choice. Pizza is on menus from breakfast through dessert and [...]

Mr. Achatz, the mastermind behind the award-winning restaurant Alinea, has been taking his molecular gastronomy skills from the kitchen to the bar—and he’s not alone. A growing number of chefs—including Restaurant Eve’s Cathal Armstrong, WD50’s Wylie Dufresne and Jean George’s Johnny Iuzzini—are embracing the cocktail as the latest frontier to flex their culinary creativity. Mr. [...]

After years of enthusiasm for “molecular gastronomy”, with its battery of gels and emulsions, many leading chefs are turning back to focus on ingredients and where they come from.
A number of Michelin-starred chefs at this week’s Madrid Fusion, an annual gastronomy fair in the Spanish capital, said they were now looking to take more care [...]

We can track the history of meal recipes far back into history, in truth as far into history as the ancient Egyptians, and possibly even further than that. However, in the main part, these ancient cookbooks were just very basic pictorial recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to [...]

Meat glue, xanthan and liquid nitrogen — hardly the ingredients that make mouths water. But you’d be surprised how often they can be found in the fancy meals you order in New York restaurants and how terrific they make those meals.
Such fixings are commonly associated with molecular gastronomy, a form of cooking that focuses on [...]