q&a

The Search for Silky Sorbet Doesn’t Go Smoothly

Grainy chocolate sorbet was one readers problem, so Gary Allen put on his food science hat and found out the the solution: chocolate syrup.

One-Armed Mirepoix and Other Culinary Misadventures

One-Armed Mirepoix and Other Culinary Misadventures

Of all the bad things that could befall a baby, what happened to me was perhaps the best of the worst. I was born with only one arm. Well, sort of. Technically, I was born with radial aplasia, a condition that made my right arm about the size and shape of a plucked turkey wing. […]

Alfajores

Alfajores: The Family Cookie

Alfajores are a family staple in Ana Schwartzman’s home. No wonder: alfajores are shortbread cookies filled with dulce de leche and covered in chocolate.

Homemade Snowballs

Some Like It Pink: Classic Sno Balls

Little-known fact: L.A. has its own posh version of the classic Sno Ball. And it has for years. No lie. David divulges all.

q&a

Conundrum Over Raw Cream

Gary Allen, Leite’s Culinaria’s food history editor (and all-around answer guy), takes on questions about butter and raw cream.

Pacific Rim Cuisine

Pacific Rim in the Center of the Plate

Gary Allen, our food history editor, answers a reader’s question about the origins of Pacific Rim cuisine and related culinary trends.

Dipping into the History of a Super Bowl Favorite

Dipping into the History of a Super Bowl Favorite

Chips and dip are a natural match–and a natural accompaniment to the big game. But has that always been so? Food history editor Gary Allen checks it out.

New York-Style Cheesecake

New York Cheesecake Stands Alone

Food history editor Gary Allen takes on the task of defending the superiority of his native New York cheesecake and finds it’s a cheesecake that stands alone.

brown-sugar

Molasses Makes the Sugar Turn Brown

Our food history editor, Gary Allen, explains why brown sugar can get hard as a rock and offers a recipe to make brown sugar at home.

deep-dish-brioche-french-toast-fi

The Lazy Man’s Brunch

This easy recipe for deep-dish French toast made with brioche promises big rewards for little work. Make it the night before then pop it in the oven.

Confeitaria de Belem

Pastéis de Belém: On the Trail of a Portuguese Legend

Pasteis de nata, Portugal’s creamy custard cups wrapped in a crackly pastry, have no equal. David visits the Confeitaria de Belem, where they originated.

Sete Cidades

São Miguel Trip Planner

The who, what, when, where, and how of putting together a trip to Sao Miguel, Portugal.

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