Master spice expert John Gregory-Smith scoured the world for recipes featuring interesting spices, and shares his discoveries in this book. Not exactly ground-breaking stuff for chileheads, but accessible and interesting recipes with chile peppers prominently featured in many dishes.
Ask Chef Mike: Buying A Smoker
Chef Mike Stines gives the lowdown on shopping for a smoker.
3-D Foodie Madness
Three-dimensional food printing may be the ultimate in custom cuisine. 3-D food printers can make little space shuttle-shaped scallop nuggets, or cakes and cookies with edible messages in them. It will even make a solid hamburger patty with layers of ketchup and mustard embedded inside. How did we survive without this?
Cross the Road in Honor of National Chicken Month
Yep, it’s that festive time once again. Pull out your rubber chickens, your leftover plastic Easter eggs, and let fly—er, walk—with those inane “crossing the road” jokes…it’s National Chicken Month!
Is Your Sauce Ready for the Big Time?
So you’ve got this great sauce…truly great. Maybe it’s a rub, or jelly, or jerky—it’s original, and it’s your creation. You make up a batch and your friends beg you for some. In fact, they encourage you to quit your day job and go into the business full-time. Do you dare? Where would you start? As much of a leap …
Ask Chef Mike: Slow-cooker Pulled Pork
Craving some pulled pork, but don’t have 14 hours to slow-smoke some? This slow-cooker recipe gives you a quick option…just don’t tell your die-hard Que friends your dirty little secret.
Habanero Mac ‘N Cheese
Over Labor Day weekend, James Beck of eatmoreheat.com concocted a seriously hot take on mac ‘n cheese. If you’re going to encourage cardiac arrest, you may as well spice it up a bit, right?
