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Classic Summertime Rum Cocktails: The Daiquiri and The Old Cuban

Mixologist Allen Katz serves up two of his favorite summer drinks

Tim Stark: Tomato Farmer to the Chefs

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

Whole Hoggin’, NYC Style:  How to Spit-Roast a Suckling Pig on a Rooftop Grill

Hill Country’s Elizabeth Karmel show us how to make this head-turning dish

The Toolbox of Salt: Four Essentials To Make Your Cooking Rock

Selmelier Mark Bitterman assembles an artisanal salt kit to amp up your food

Outstanding in the Field: The Roving Culinary Circus

Jim Denevan pairs the farmer, the chef, a lot of guests and a gargantuan table in this farm-to-table feast

Culotte: Not Just Another Piece of Meat

How to grill the perfect steak with this unusual beef cut

Planting Seeds: The White House Garden & A Brooklyn School Farm

Bringing inspiration and fresh produce to communities

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Happy Fat Tuesday!

Happy Fat Tuesday!

New Orleans Food Videos From The Vault

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Reporting back from the IACP NY Conference

Reporting back from the IACP NY Conference

Food writers, publishers, policy makers, and White House chef share bites

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Happy Lunar New Year!

Happy Lunar New Year!

What we’ve got in the cooker for the holiday

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Dining Down Under

Dining Down Under

Follow eatTV producer’s savory Australian food dispatches on twitter or facebook

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<p>From ethnic food festivals and harvest celebrations to secret supper clubs and casserole cook-offs, the culinary calendar is overflowing with food-worshipping activity. Come along as we sample each season’s most enticing epicurian events.</p>

Outstanding in the Field: The Roving Culinary Circus

Jim Denevan pairs the farmer, the chef, a lot of guests and a gargantuan table in this farm-to-table feast

Planting Seeds: The White House Garden & A Brooklyn School Farm

Bringing inspiration and fresh produce to communities

Food Deserts: When There’s No Fresh Food Around

Four change agents talk food access at the IACP NY Conference

James Beard Awards 2011: The Ultimate Melting Pot

Chefs talk about the influence of ethnic foods on their cooking

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

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

Modernist Cuisine: Ricotta with Centrifuged Pea Layers

Chef and Co-Author Maxime Billet makes this signature recipe at the ICE book launch party

Modernist Cuisine: 72-Hour Sous Vide Pastrami

Chef Grant Lee Crilly makes this signature recipe at the ICE book launch party

Food in 140 Characters or Less

Talking Social Media at the IACP Conference

Food Writing in the 21st Century

Talking Digital at the IACP Conference

Food: There’s an App for That

Talking Interactive Food at the IACP Conference

Chinese New Year: Lobster Longevity Noodles

Jamie cooks a holiday dish using techniques gleaned from his Hokkien grandmother

Eddie Huang: Hip Hop meets Hainan Chicken

BaoHaus chef talks culinary mashups with Top Chef’s Lee Anne Wong

True Blood: Brad Farmerie Makes Boudin Noir

PUBLIC and Double Crown chef plays with blood at the StarChefs 2010 International Chefs Congress

Bryan Voltaggio 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

Rick Moonen Talks Sustainable Seafood

Interview with chef Rick Moonen (rm Seafood at Mandalay Bay) at the StarChefs 2010 International Chefs Congress about how to eat more sustainably

Thomas Keller: What Makes a Great Chef?

Interview with celebrated chef Thomas Keller (The French Laundry, Per Se) at the StarChefs 2010 International Chefs Congress

 

James Beard Awards 2010

Red carpet interviews from the James Beard Foundation’s 2010 Awards