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2018-06-24T03:17:28.629Z
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Food knowledge is increasingly crucial. You don’t wanna go on a first date to a Moroccan restaurant and have to ask what Mahia is, or travel to Cambodia without knowing anything about amok. Some of you may be familiar with all of these 68 culinary terms, and if you are, you’re a true expert. But for those who want to take their food expertise to the next level, read through the below, and click on the linked words for an even deeper dive.

1. Pastéis de nata

If you’re looking for a new pastry to add to your baking repertoire, there’s no better challenge to master than these perfect Portuguese custard tarts.

2. Mastic

Mastika, or as we know it, mastic, is a resin derived from the Pistacia lentiscus tree. Nuggets of this dried resin are among the first recorded substances chewed by humans for its refreshing flavor, an early predecessor of modern-day chewing gum.

With year-round sunshine, an average daily temperature of 76 degrees, and 35 miles of white sand beaches, it’s no wonder Miami is one of our country’s premier vacation getaways (attracting more than 20 million visitors annually). Couple that with a booming food and drink scene and the fact that it’s home to more than 150 ethnicities and the largest concentration of boutique hotels in the world, and you’re looking at a city that is as much of a tropical paradise as it is a cosmopolitan chef’s playground.

In recent years, much of the action has moved off the Beach, aka South Beach, as neighborhoods on the mainland such as Wynwood (home to the perpetually hot restaurant Alter) and Brickell have developed into destinations, with bustling restaurant, bar and club scenes to rival Collins Ave. Still, the addition of hotels like the Faena and One have kept South Beach relevant—especially when you factor in their dining and entertainment options. In other words, there’s a lot to choose from when you’re headed down to Miami, but here are some tips — some new, some classic — for your next trip.

Where to Eat

Bazaar Mar
Michelin-star winning chef José Andrés helms the menu at this always abuzz Brickell restaurant, which celebrates all things seafood with a seasonal emphasis on Miami and the Caribbean — with crazy clever twists. Roll up a bright and tangy “Asian taco” of Ibérico bellota ham, cured hamachi, and osetra caviar before biting into bold flavors of the...

The Cognac company Hennessy has announced its annual artist collaboration for its limited edition bottle, which will be available in July. The urban artist Alexandre Farto, better known as Vhils, has created a highly textural design that hints at his multimedia, street-influenced process. Vhils, who became known for his tag around his native Portugal and then beyond, has become an in-demand artist who uses chiseling, etching and other unusual techniques to create his murals and works. Obviously, it’s not advisable to chisel into a bottle of Cognac, so Vhils’ Hennessy bottle and gift box merely evoke his techniques; still, the effect is stunning. The bottles, which go...
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Today, two of Milwaukee’s most exciting young chefs stop in for a chat. Dan Van Rite and Dan Jacobs are two culinary grads who put aside their classical training to start a restaurant that they thought the city needed. Dandan channels the two chefs’ love of Americanized Chinese food in a vibrant setting with a hip-hop soundtrack, while playing off their name — dandan noodles is on the menu, of course. Inside the restaurant, there’s a nod to their fine dining past at EsterEv, a weekend-only prix-fixe pop-up of sorts. (The two have gone on to cue up Fauntleroy, a new French spot set to open next month.) The dynamic Dan duo fill us in on Milwaukee’s dining scene, and get emotional talking about Jacobs’ diagnosis with the rare Kennedy’s disease, and what it means for his future. First, host Richard Martin and producer Katie Guhl discuss Anthony Bourdain’s death and legacy. We wrap up in Post Bites with another edition of Bad Yelp Review of Good Restaurants.

The World’s 50 Best Restaurants List was announced today in Bilbao, Spain. Eleven Madison Park in NYC claimed the top spot last year but fell to #4 this year, as Massimo Bottura claimed the top spot for his Osteria Francescana for the second time, while the top 3 were all European entries. Here are the 2018 World’s 50 Best Restaurants:

  1. Osteria Francescana (Modena, Italy)
    2. El Celler De Can Roca (Girona, Spain)
    3. Mirazur (Menton, France)
    4. Eleven Madison Park (New York City)
    5. Gaggan (Bangkok, Thailand)
    6. Central (Lima, Peru)
    7. Maido (Lima, Peru)
    8. Arpège (Paris, France)
    9. Mugaritz (San Sebastian, Spain)
    10. Asador Etxebarri (Atxondo, Spain)
    11. Quintonil (Mexico City, Mexico)
    12. Blue Hill at Stone Barns (Pocantico Hills, NY)
    13. Pujol (Mexico City, Mexico)
    14.Steirereck (Vienna, Austria)
    15. White Rabbit (Moscow, Russia)
    16. Piazza Duomo (Alba, Italy)
    17. Den (Tokyo, Japan)
    18. Disfrutar (Barcelona, Spain)
    19. Geranium (Copenhagen, Denmark)
    20. Attica (Melbourne, Australia)
    21. Alain Ducasse au Plaza Athenée (Paris, France)
    22. Narisawa (Tokyo, Japan)
    23. Le Calandre (Rubano, Italy)
    24. Ultraviolet by Paul Pairet (Shanghai, China)
    25. Cosme (New York, New York)
    26. Le Bernardin (New York, New York)
    27. Boragó (Santiago, Chile)
    28. Odette (Singapore)
    29. Alléno Paris au Pavillon Ledoyen (Paris, France)
    30. D.O.M. (Sao Paolo, Brazil)
    31. Arzak (San Sebastian, Spain)
    32. Tickets (Barcelona, Spain)
    33. The Clove Club (London, England)
    34. Alinea (Chicago, Illinois)
    35. Maaemo (Oslo, Norway)
    36. Reale (Castel Di Sangro, Italy)
    37. Tim Raue (Berlin, Germany)
    38. Lyle’s (London, England)
    39. Astrid y Gaston (Lima, Peru)
    40. Septime (Paris, France)
    41. Nihanryori RyuGin (Tokyo, Japan)
    42. The Ledbury (London, England)
    43. Azurmendi (Larrabetzu, Spain)
    44. Mikla (Istanbul, Turkey)
    45. Dinner By Heston...
There are hundreds, maybe even thousands of food festivals around the U.S. each year, yet there are surprisingly few industry-centric events that convene chefs, restaurateurs, general managers, human resources directors and other personnel to discuss topics affecting the restaurant world. The annual Welcome conference, spearheaded by Eleven Madison Park’s Will Guidara, has held several sold-out events in New York City in recent years, and now, the trade publisher and events company Skift has announced its inaugural Skift Restaurants Forum in New York City on September 24, 2018. The company, well respected for its insights around the travel industry and its Skift Global Forum events, recently launched a daily Skift Table newsletter that covers hot-button issues in the restaurant world, from sexual harassment allegations against prominent chefs to how raising the minimum wage will change pricing and wait staff pay. Now, it’s adding a restaurant-focused forum to go along with it.

Though more speakers will be announced, Skift Table...

Eating meat-free while on the road used to be one of the most frustrating parts of traveling for vegans and vegetarians. Not anymore. As more and more people opt for plant-based and vegetarian diets around the globe, travelers now have enticing choices of where to dine while visiting different cities and countries, and in many cases, what’s on the plate can serve as an introduction to an unfamiliar culture.

Over the past few years, the journalist Selene Nelson has traveled the world and filed reports for Food Republic on where to find delicious plant-based meals from places as far afield as Cuba, London and Vietnam. Along the way, she’s tasted banana blossom salad in Bangkok, mezcal mushroom tacos in New York City and a tempura tofu burger in New Zealand.

In other words, she’s toured the world eating at the best plant-based and vegetarian restaurants, and has written dining guides for the following 15 places. Check them out to help choose your next vacation destination:

And if that’s not enough, check out our podcast interview with plant-based podcasters/authors/personalities Rich Roll and Julie Piatt, whose discuss their new Italian cookbook, The Plantpower Way: Italia, on Food Republic Today:

The post Plant-Based Travel: Destinations For Vegans And Vegetarians appeared first on Food Republic.

Wine Enthusiast‘s annual 100 Best Wine Restaurants list went live online this week. The list celebrates restaurants with outstanding wine programs and welcomed 59 new restaurants on the list. As for those who have made it on the esteemed list four or more times, they’ve been inducted into the new Restaurant Hall of Fame.

Familiar names such Alinea in Chicago, Coi in San Francisco and Fish & Game in Hudson, NY made the cut. Newly opened Korean steakhouse, Cote in New York, was ushered in on the list. The full feature of the 100 restaurants will appear in Wine Enthusiast‘s August issue, which hits newsstands on June 25. Additionally, the magazine highlighted Mexico’s best 10 wine restaurants in an online feature.

Check out the full list of restaurants by alphabetical order below. Cheers!

  1. 610 Magnolia, KY
  2. Adega, CA
  3. Agern, NY
  4. Alinea, IL
  5. Alter, Fl
  6. Anxo, DC
  7. Atelier Crenn/Bar Crenn, CA
  8. Aureole, NV
  9. Ava Gene’s, OR
  10. Barolo Grill, CO
  11. Beholder, IN
  12. Bellemore, IL
  13. Bisl Food, MT
  14. The Boiler Room Restaurant, NE
  15. Bullion, TX
  16. Cabernet Grill, TX
  17. Californios, CA
  18. Castagna, OR
  19. The Charter Oak, CA
  20. Coi, CA
  21. Compère Lapin, LA
  22. Compline Wine Bar and Restaurant, CA
  23. Cote, NY
  24. Cúrate, NC
  25. Dirt Candy, NY
  26. Doc Martin’s, NM
  27. Drifter’s Wife, ME
  28. FIG, SC
  29. The Firehouse, CA
  30. Fish & Game, NY
  31. Fleurie, VA
  32. Flora Bar, NY
  33. Flora Street Cafe, TX
  34. Foreign Cinema, CA
  35. The Forge, FL
  36. The Four Horseman, NY
  37. The French Room, TX
  38. Gabriel Kreuther, NY
  39. Galley and Garden, AL
  40. Geordie’s, AZ
  41. Glitretind Restaurant, UT
  42. The Grill/The Pool, NY
  43. Hen of the Wood, VT
  44. Indian Accent, NY
  45. Iron Gate, DC
  46. Jamestown Fish, RI
  47. Jiko-The Cooking Place, FL
  48. The Lark, CA
  49. Le Coucou, NY
  50. Le Pigeon, OR
  51. The Love, PA
  52. Loyal Nine, MA
  53. Marcel, GA
  54. Maude, CA
  55. McCrady’s, SC
  56. Menton, MA
  57. Meritage, MN
  58. Métier, DC
  59. The Modern, NY
  60. The Morris, CA
  61. n/naka, CA
  62. Ninety Acres at...

Chefs Shaheen Peerbhai and Jennie Levitt brought Parisian friends together every Friday for a year with a park-friendly delicious spread of tartines, salads, fried chicken, pasta dishes, desserts and more. From there they opened pop-up restaurants, hosted picnics with 80 guests and now have written Paris Picnic Club. The book is full of all their best recipes and is fully illustrated by Levitt. Below, we picked out some of the most beautiful of Levitt’s watercolors featuring a full cheese and fruit spread, salmon gravlax, creamy potato-y aligot, briny oysters and tartines.

Reprinted with permission from Paris Picnic Club: More Than 100 Recipes To Savor And Share

Would you eat a burger from a chain known for its flapjacks? What happens when a beloved chain is shipped a bad case of buns? How are plant-based burgers performing in meat-crazed America? Find out all this burger news below.

IHOb

For one week, the International House of Pancakes teased its name change to IHOb, and the Internet went into a tizzy wondering what the mysterious B could stand for. Guesses included bananas, breakfast, bacon, bitcoin, breakdancing and more. Then it was revealed on Monday that the breakfast chain would in fact start serving burgers, and that the name change was temporary. Can the worlds of burgers and pancakes intermix? The Boston Globe reports that you can in fact sub your fries for a side of flapjacks. God bless America.

Protein Style

For those who aren’t well versed on In-N-Out’s “secret menu,” the Protein Style burger is your regular burger wrapped in lettuce. No buns in site. Unfortunately for Texans, all In-N-Out locations in the Lone Star State had to close doors on Monday and Tuesday due to a case of bad...

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Chef Steve McHugh grew up on a Wisconsin farm with six brothers. He went on to become a rising star chef in New Orleans, only to get cancer a very young age. Then he beat it. Since moving from New Orleans to San Antonio, McHugh has really honed the flavors of the southwest at his James Beard Award-nominated restaurant Cured. He chats with us about mesquite beans, his incredible mom, San Antonio’s dining scene and what it was like to witness his mentor, John Besh’s, downfall. Comedian Nonye Brown-West joins us again in Post Bites to tell us a story about meatballs.

Further Reading:

Food Republic Today is hosted by...

The popularity of plant-based food is soaring across the world, and things are no different in Vancouver, Canada. Notoriously a health-orientated city, in the past few years Vancouver has seen numerous vegan eateries pop up, and while long-established restaurants like Acorn and Heirloom remain popular, I found it was the newer restaurants that served up the most enticingly innovative dishes. From the best cruelty-free comfort food to fresh mezze plates and brand-new plant-based pop-ups, here’s where to eat vegan in Vancouver.

MeeT
For those who think a vegan diet means forgoing burgers and mac’n’cheese, MeeT proves that this doesn’t have to be the case. Serving up an array of plant-based comfort food, MeeT is famous for its juicy burgers, the most popular of which is the Angry Burg, a beer-battered burger tossed in buffalo hot sauce, topped with guacamole and cool ranch dressing. The Mighty Mac Burger is another excellent choice; who’s going to say no to a burger topped with mac ‘n’ cheese? Of course, this is vegan mac ‘n’ cheese, but the cashew cheese is just as rich and creamy as the dairy kind (really). For a slightly less filling alternative, opt for the marinated portobello burger, topped with...

As some of our readers know, Food Republic is owned by Zero Point Zero Production, the company that produces Anthony Bourdain’s Parts Unknown. Seeing as we’re in the office with the people that have made all of Tony’s shows possible over the years, we’re beside ourselves with the news of his passing, which you can read more about by going on twitter, Facebook or any fucking website in the universe right now.

As a guy who generally doesn’t do the whole RIP thing, I’m hesitant to write anything about this tragedy, but many people have reached out since news broke this morning. So as editor of this site and as an employee of ZPZ, I feel compelled to create this post not so much to say something but so that a photo of the great man who affected so many people could live at the top of this site for awhile.

We’re all heartbroken here. Our thoughts are of course with Tony’s family and with our colleagues who have worked with him over the past 15 years. And especially to the crew that is still in France, no doubt trying to process all this.

I don’t want to post something that’s just clickbait but since I’ve edited this site since it launched, I wanted to direct people to stories we’ve done featuring Tony, and I wanted to link to one in particular that gives a glimpse into how the Parts Unknown team, which is really like a family in the least un-cliché way...

Let’s not exclude our vegan friends from the cookout! VBQ maps out everything you need to throw the ultimate vegan barbecue from starters like this kale salad to desserts. This summer, consider barbecued tofu. Make sure to follow these tips for a perfectly cooked vegan meal.

Reprinted with permission from VBQ

“I hate the taste of tofu, even when it isn’t barbecued,” “I simply don’t like the texture of tofu” or simply “Tofu always burns on the barbecue.” We often hear these and other similar arguments. Our reply is typically, “You’ve just never tried really good tofu.” And this is true in most cases.

Rule #1: Buy good quality tofu

There is tofu and there is tofu. By this we do not only mean the difference between soft silken tofu, which is not suitable for barbecuing, and firm tofu. As far as texture is concerned, there is a big difference between them. But also with regard to flavor. Essentially, tofu is not made from standard soybeans, and each tofu maker has their own particular recipe, which gives the final product its own distinct flavor. For barbecuing, it is better to use firm but moist and elastic tofu that does not crumble.

Rule #2: Press tofu

Tofu contains a lot of liquid, which means that it can be stored without drying out, but this also makes it difficult to put flavor into it. You can very easily press it to remove the excess water. There are special tofu presses available, which makes sense if you eat a lot...

Oakland’s burger master Chris Kronner shares his burger philosophy in his debut cookbook, A Burger To Believe In. Complete with classic recipes, dishes from collaborators like Bar Tartine, a chicken wing salad and a short story from Harold McGee, this book is one for the truest and quirkiest of burger lovers. Behind every great burger, there’s a strong supporting sidekick. Whether it’s fries or onion rings, you need to know how to deep-fry without injuring yourself and others.

Reprinted with permission from A Burger To Believe In

Frying at home can be exhilarating but also dangerous, so becoming comfortable with hot oil is a crucial step to creating fries and onion rings. Fortunately, some basic tips can ensure that there are no disasters.

  1. Use a frying thermometer. It’s extremely helpful, if not crucial, to know how hot your oil is. This will make everything easier, especially for the recipes in this book, which refer to specific temperatures during the frying process. Other recommended equipment: a metal spider skimmer, slotted spoon, or other small strainer to remove the fried food from the hot oil.
  1. Use a heavy pot, like a Dutch oven—the heavier, the better—as it will help the oil to maintain a consistent temperature.
  1. Size matters! The diameter of your pot determines how much oil you will need for proper frying. Different pots require different amounts of oil. A good rule of thumb: You want enough oil to fully submerge the food, which means you want the oil to be at least 3 inches...

While a handful iconic bartenders are credited for revolutionizing the city’s craft cocktail scene—like Dale DeGroff, Julie Reiner, Audrey Saunders, and the late Sasha Petraske—few perhaps fully understand the city’s broader drinking culture like Tim Cooper. From the bartender-driven cocktail den to the trendy, luxurious hotel bar and the bottle-service nightclub, he’s a household name in the tight-knit New York bar industry.

“I’ve always been a hybrid bartender,” says Cooper. “A lot of people in the cocktail world started off in the cocktail bars. I’m the opposite, I was slinging drinks as quickly as I could and got into cocktails in 2002 or 2003.”

A Jersey native, Cooper moved to New York after graduating from high school in ‘94. His first bar gig was at the Soho Grand Hotel, where he worked from 1996 to 2002 during what he describes as “a glamorous time when people were going to hotel bars for an experience.” Since then, he’s honed his knowledge of classics at Julie Reiner’s lauded cocktail temple Flatiron Lounge, catered to clubgoers at the now-shuttered BED NY, and introduced...

The researchers at Resonance Consulting, a company that studies data and conducts extensive surveys, annually announces its 10 best large and small cities in America based on their findings. Last year, they let us in on how restaurants and nightlife affect their findings. Yesterday, Resonance dropped its 2018 list, and New York City tops it again.

Below are the complete lists, along with a sneak peek at the report and more commentary.

America’s Top 10 Large Cities (metropolitan areas with more than 1 million population):

  1. New York
  2. Chicago
  3. Los Angeles
  4. San Francisco
  5. Las Vegas
  6. San Diego
  7. Houston
  8. Miami
  9. Seattle
  10. Boston

America’s Top 10 Small Cities (metropolitan areas with more than 200,000 but less than 1 million population):

  1. Honolulu
  2. Omaha
  3. Albuquerque
  4. Charleston
  5. El Paso
  6. Reno
  7. Tulsa
  8. Madison
  9. Myrtle Beach
  10. Asheville

So what should we make of Resonance’s lists? It’s anything but random how these cities are selected, and if you’re on the wonky side, feel free to read up on the company’s methodology or even download the full report. One of the more intriguing outcomes given the focus of Food Republic is how much impact food and nightlife continue to have.

New York, Chicago...

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What’s Gaby cooking? A whole lot of accessible, delicious, California-inspired recipes. Gaby Dalkin stops by our studios today to chat about her latest book, how social media plays into her work, her love for cheese, why’s she’s so into Seattle right now and more. Then comedian Taylor Ortega returns to tell us about a baking fiasco on Post Bites.

Food Republic Today is hosted by our Editorial Director, Richard Martin, with co-host Krista Ruane, Zero Point Zero culinary creative director, and produced by Zero Point Zero Production. Our producer is Katie Guhl with assistance from Tiffany Do. The episode features music by Ghostly International artists including Michna, whose “Metal Baile Joint” is the theme song.

The post Gaby Dalkin Can Cook You Under The Table appeared first on Food Republic.

Cities across the nation from Miami to Malibu have enacted varying degrees of bans on plastic straws and other single-use plastics, including cutlery. Bon Appétit Management Company, which provides culinary services for 1,000 cafés in 33 states and sports venues like AT&T Park in San Francisco, announced that it will completely transition to paper straws by September 2019, according to NPR. Now New York City Councilman Rafael L. Espinal Jr. has introduced a bill that would ban straws from all restaurants, cafés, street food vendors and venues like Yankee Stadium in all five boroughs. Espinal also says he has support from NYC Mayor Bill de Blasio.

United Kingdom Prime Minister Theresa May announced a wide-ranging plastic straw ban in May that aims to eliminate plastic straws, cotton swabs and stirrers, in response to reports that 150 million tons of plastic waste ends up in the world’s oceans each year. While May’s policies have received mostly positive responses, Jamie Szymkowiak, the co-founder of Scottish disability rights organization One In Five, pointed out that the ban would make life even harder for those with Parkinson’s and less motor functions, as they rely on plastic straws to be able to enjoy all beverages, including hot ones like coffee and tea. He tells iNews that biodegradable and paper straws often don’t perform well in hot drinks and can become a choking hazard when they get soggy.

While an eco-friendly universal ban on plastic straws may not prove to be universally accessible, it isn’t showing any...

Los Angeles’ culinary scene is one of the best in the country, and now there’s a book to prove it. Food and travel writer Alison Clare Steingold collected recipes from all the top restaurants in the City of Angels. In this tribute to some of L.A.’s most famous avocado toast offerings, Steingold takes a minimalist approach to map out these brunch beauties.

Reprinted with permission from The L.A. Cookbook

I have a good friend who spent two years off the grid in India. When he arrived home in late 2015, we gathered with friends, gorging ourselves on Korean bulgogi and bowls of glassy japchae.

We kept returning to that timeless question: whether the more things change in L.A., the more they stay the same.

“For one, avocado toast is like, a thing,” I said. “Restaurants are chargin’ ten bucks for it.”

He had missed the triumphant ascendancy of the humble avocado, on its toasted throne, into the kingdom of brunch.

“How can it be a thing? You put avocado on toast. It’s what you eat when there’s nothing else to eat. Like PBJ.”

This Santa Monica native had a point. Since our market falls on Wednesday, avocado on toast was previously relegated to lunch on Tuesday: leftover ripened avocado, lemon, red pepper flakes, olive oil on crisped heels of Bezian’s sourdough, maybe topped with a fried egg.

His skepticism about a newfound ubiquity for delicious leftovers was understandable. A few weeks later, I received the text:

“i see what u mean about the avo tst”

Re-claiming toasts and tartines for...