Jake Cohen
Journalist
Latest
Medium
4H 23MIN
If it’s your first time making babka, I pass on to you my pearls of wisdom as someone who has persevered after slicing into dry loaves many times, as well as loaves that were still raw in the middle! You need to respect the dough.
More to explore
A post-pandemic shift brought Kilgore from Miami to the heart of a billion dollar redevelopment, reshaping how he thinks about restaurants and longevity.
From his love of Italian cuisine to his fine-dining bucket list, chef Zach Pollack opens up about favorite meals, personal goals, and the cooking philosophies that have shaped his culinary expertise.
At the Beverly Hills Hotel, the Polo Lounge’s 12 Days of Soufflés turns a beloved Old Hollywood dessert into a festive December ritual.
Chef Joshua Pinsky, co-owner of Claud and Penny in New York City, shares his approach to comfort, craft, and the small details that shape his cooking.
At Claud and Penny in New York, chef Joshua Pinsky builds comfort through intention, technique, and a philosophy that treats simplicity as a discipline rather than a shortcut.