Cynar, an Italian bitter that derives its flavor from artichoke, blends well with other bitters and spirits in a range of cocktails. Combining it with Campari and Fernet Branca yields a drink that highlights the qualities of all three.
Chez Panisse founder Alice Waters has blazed new culinary trails with her innovations in local and organic foods. Along the way, her perfectionism and fierce ideological bent haven't always endeared her to fellow foodies, including famous chefs, food critics and sometimes her own staff.
Brining a fresh ham produces meat that is tender and sweet, with no competing flavor of smoke. Bitter undertones are balanced by curing it in red wine and spices, then roasting it atop slices of orange.
Menus that don't print every ingredient in a dish or take refuge in coy offerings such as "something chocolate" provide more flexibility for restaurant kitchens. Shorter menu descriptions also distill a dish to its essence, and create more anticipation for customers, chefs say.
Modern pressure cookers are safe and almost silent, but they still save time and energy while locking in flavor, nutrients and moistness. New models also have indicators that remind users when to add ingredients.