also on eatTV.com

Tim Stark: Tomato Farmer to the Chefs

Eckerton Hill Farm keeps NYC’s top restaurants stocked with the best heirloom tomatoes around

Culotte: Not Just Another Piece of Meat

How to grill the perfect steak with this unusual beef cut

Modernist Cuisine: 40 Lbs. of Art, Science, and Cooking

Celebrating Nathan Myhrvold’s $625 cookbook at the Institute of Culinary Education launch party

Rappahannock River Oysters: Bringing Back the Bivalves

Restoring Chesapeake Bay’s unique oyster varieties with sustainable aquaculture

Cheese is not Downloadable: Consider Bardwell’s Unique Fromage

A visit to the creamery of this artisanal cow and goat cheese farm

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2012 Awards Nominations

2012 Awards Nominations

eatTV is honored to receive nominations from both the IACP and James Beard Foundation Awards.  Congratulations and good luck to all the nominees!

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<p>We love media as much as we love food – if we could eat it, we would! We’re obsessed with making things in general, from photographs to videos to cassoulet. Here we arm you with behind-the-scenes tutorials and other tips to  spice up your own digital food endeavors, as well as tips for cooking up masterpieces in the kitchen.</p>

Recipe: Lobster Longevity Noodles

admin | January 28, 2011
Recipe: Lobster Longevity Noodles

A Chinese New Year dish that’s luxuriously rich and spicy

Recipe: Strawberry Pavlova with Saffron Custard and Lemon Verbena Ice Cream

Chef Ben Batterbury’s sophisticated take on the iconic New Zealand dessert

Food Photography Class at ICE: Spring 2011

Student photographs from the Food Photography and Styling Workshop at the Institute of Culinary Education

Recipe: Old Cuban

Like a Mojito with a sparkling twist

Recipe: Daiquiri

A simple, classic, refreshing tart cocktail

Recipe: Charlotte Voisey’s Punch & Judy Cocktail

Make this winning drink from Tales of the Cocktail 2008

Recipe: Sweet Potato Not Pie

Casserole Queen Emily Farris gives candied yams a savory spin

Recipe: Brad Farmerie on Boudin Noir

Public and Double Crown chef shows us how to make this classic French dish

ICE Photo Class Fall 2010

Student photographs from the Food Photography and Styling Workshop at the Institute of Culinary Education.

Bryan Votaggio Makes a Frozen Foie Gras PB&J

Top Chef finalist and Volt restaurant owner plays with liquid nitrogen at the 2010 StarChefs International Chefs Congress

Recipe: Cajun Gumbo

A classic Cajun Gumbo made with chicken and andouille

Recipe: Creole Gumbo

A Creole Gumbo loaded with okra and fresh Gulf seafood

Night Photography

Shooting a sunset can be rewarding, but what do you do after the sun is gone?  Night photography allows for a different perspective of the world around us.  There are different colored light sources, reflections, and plenty of motion to showcase.  To get the most out of night photography a look at photo equipment and the photographer’s mental toolbox is important.