I am getting ready to purchase a stand mixer and have driven myself nearly crazy reading reviews of the various mixers. At this point I think I am deciding between a Viking or a KitchenAid Pro. It seems like no mixer gets...

Room 4 Dessert is currently closed. In an article in today’s New York Times: "At the moment Room 4 Dessert is closed as a result of ownership issues [Will Goldfarb] was not eager to go into. He said it would reopen, perhaps...

I’ve taken many a class at the Institute of Culinary Education on 23rd street and highly recommend it. I know they’re currently offering classes with people like Wayne Nish and Will Goldfarb, and I think they have a...

David A. Goldfarb: “I'd go for 11” if I were you." Eleven inches, not 10" or 12". Hmm. I submitted this clue to Watson (Holmes was out on an errand, but left a note assuring me that Watson was up to the task) to...

We have a recipe that requires only the cooked whites of quails eggs...so we have this large bowl of cooked yolks. We have no clue what to do with them! There are about 70 yolks as we have a large crew coming over. It would seem...

For those cassoulet recipes that don’t include bread crumbs, how is the crust formed? Does the crust formation depend on the presence of a ton of fat? Wouldn’t the development of a crust without bread crumbs dry out...

Im making nocino this weekend and have run out of large glass jars – 1-1/2 liter/2 quart or larger to put this stuff in. any suggestion of a source for purchase?

With money very slowly being saved to send myself to culinary school, are there any books I can get to begin to learn techniques and become more hands-on than I am right now? Basics are always a smart place to start, I’d...

I have never grilled a whole fish before and would love some advice on how to do a good job. Thanks!

Chinese FuShan made cast iron wok it was all going well but today I used too high heat resulted in bumpy carbon build up after cooking, I scrubed with a scrotch brite and found some dull areas.. I wipe and see dark powder.. it will...

One of my favorite things to eat in the spring is a salad of asparagus, dressed with white balsamic, olive oil and lots of hard grating cheese. I’ve always just chopped the asparagus into short lengths and halved them,...

was a kind of lemon ice cream/sorbet in a foamy texture. the flavors were all very subtle, yet tasty. but in general i wasn’t so impressed with any of these items. the best part of the experience is watching the chefs, and...

They’re without handles and not made of plastic .I’ve been to Pearl River In NYC as well as V&T’s In Hempstead NY. They are def not a MUG but sort of a cup or small lidded bowl

I have a digital kitchen scale that I use and enjoy quite a bit, but it doesn’t register much until there’s a few grams or more of whatever it is I’m weighing. I’d like to complement it with a smaller...

); as david goldfarb noted, the nova special in the zabar’s cafe really is a fantastic deal coffee: i REALLY like the blue mountain style coffee. it’s also pretty well priced (at least for nyc) babka: many people love...