Enter Our Giveaway: Joule Sous Vide + $300 from D’Artagnan

September is the time to get back in the kitchen. Roasting pans and slow cookers come out again, and new culinary projects are undertaken. It’s the perfect time to learn how to sous vide. This technique is one of the secrets that chefs rely on to create perfectly-done steaks. But it’s not complicated when you have…

Better Living with Science: Creating Recipes from Food Photos

Leave it to MIT to find a way to turn our obsession with food photos into a science project. Imagine seeing an especially tempting food pic on Instagram, and wondering how to reproduce that at home. What are the ingredients, and the processes involved to make that dish? Now researchers at the Massachusetts Institute of…

Binge Worthy: 6 Food Series on Netflix

What’s streaming on Netflix for those who love to watch TV shows about food? Plenty! From full-on, well-produced food porn to exciting travel shows focused on eating locally, we can’t get enough. This is not a definitive list, nor are we ranking the shows. All are appealing for various reasons. We invite you to take a…

Watch: Fun Recipe Videos That Pay Homage to Film Directors

You’ve doubtless seen the one-minute recipe videos that are all over social media. Now food artist and director David Ma has created a series of cooking videos in the style of famous directors. Watch each of these little gems and marvel at the technical prowess necessary (exploding flour, weightless pancakes) while you laugh. What could be better…

Watch: The Truth Behind Food Trends

It’s Friday, so let’s have a little fun. Have you ever wondered who is responsible for the quinoa craze? Or why gluten-free labels are popping up everywhere? There are answers to these questions. The comedy duo Thanks Laura explains it all in this trailer for a mockumentary, The Bad Boys of Food, about the influencers behind…

Your New Favorite Film: Barbecue

Calling all BBQ fans! This is the summer blockbuster you’ve been waiting for. Australian filmmakers Matthew Salleh and Rose Tucker traveled the world to explore methods and cultural importance of barbecue.  The resulting documentary film, Barbecue, premiered in March at SXSW in Austin, TX, and has just been released on iTunes and Google Play. It will be available…

Foie Gras, Oh, You Sweet Thing

Foie gras is usually seen at the dinner hour, and served as a savory dish. But there’s a sweet side to foie gras that you may be missing. D’Artagnan client Faun, a restaurant in Brooklyn, NY, has surprised the food literati with foie gras French toast, served at brunch with walnuts and maple syrup. Gothamist reports on…

Instagram? More Like Insta-Lamb

Are you following us on Instagram? We love to see what’s cooking – in both pro and home kitchens. Since lamb is top of mind this week, we wanted to share some of our favorite posts from chefs who are showing off our lamb. Find us on Instagram and follow us to see fresh cuts like…

Happy Spring! Let’s Eat

Yesterday – as of 6:28 AM – was the first official day of spring. Each year, we get so excited to see the first ramps, fiddlehead ferns and morel mushrooms arrive in the warehouse. These green and fragrant products are definite signs that spring is here. This week, the few cases to arrive have all…

Is Chili an Aphrodisiac?

Happy National Chili Day! Held on the fourth Thursday of February each year, National Chili Day gives us the opportunity to ask important questions about this dish. Think you love chili? Have a look at the motto of the Chili Appreciation Society. Just the aroma of chili is an invitation to rapture. In the 19th century…

The Gentle Art of Getting Ketchup Out of a Bottle

While the rest of us go about our lives, scientists have been hard at work answering important questions about ketchup. We have all experienced the frustration of thick ketchup stuck in a bottle, and also the opposite effect: the ketchup explosion. But there is an elite group of ketchup consumers – Heinz says it’s only 11%…

You’re Invited: 2017 Cassoulet War!

Our Cassoulet War has become something of a tradition in New York City. Local chefs create cassoulets of all kinds – from the traditional to the outlandish – and offer tastings to our guests and celebrity judges. In Southwest France each village has its own interpretation of this timeless comfort food dish, and they are…