We love the videos from Chef Steps at FDL HQ and post them regularly on the site. The company started by the same team who brought us the book Modernist Cuisine are full of great cooking tips for the kitchen.
In their most recent video the Chef Steps crew have cooked up a pastrami using 120-pounds of beef and 40 gallons of pastrami brine.
This is pastrami on another level, it takes 14 hours worth of sous vide cooking and take around 10 days to create the finished product.
The white truffle found in Alba, in Italy's Piedmont region, is highly-prized all over the world, and while the ancient tradition of the 'trifolau' still continues in the region, there is a dark side to truffle hunting.
Katerina Axelsson is the founder of Tastry, a sensory science company that uses artificial intelligence to match consumers' tastes with thousands of wines. But does this spell the end for sommeliers? Read on and find out.
Percebes or goose barnacles are notoriously dangerous to harvest, and many fishermen have lost their lives trying to collect them. Kaja Sajovic joined the intrepid goose barnacle hunters of south-western Portugal in search of the highly sought-after shellfish.