Editor's note: Coinciding with the annual Hong Kong Sevens rugby tournament (March 28-30) CNN is profiling parts of Hong Kong in a special series.
Creative new takes on dim sum are a common trend in Hong Kong restaurants these days, particularly at the higher end, with chefs incorporating traditionally Western ingredients such as truffles, foie gras or Maine lobster.
At the same time, many classic dim sum dishes have fallen out of fashion, making them harder to find in the city.
The first thing offered to me at Suntory's Yamazaki whisky distillery - the birthplace of Japanese whisky - is a glass of water. It's so delicious it comes as a shock.
Even before the reason is explained to me, I'm asking: why does it taste so crisp, so different?
The distillery is surrounded by beautiful bamboo forests on a mountain - they must be getting to my brain.
One beeeeeelion years ago (okay, 13), chef Daniel Boulud's DB Bistro Moderne unleashed the Original db Burger uponst the New York dining public. Yea and verily, they quaked and drooled in the face of the "monster burger's" lavish short rib, foie gras and truffle-stuffed extravagance - and its then-unparalleled $27 price tag.
Boulud's seasonally-available Double Truffle Burger variant was, for a time, Guinness World Records-certified as the world's most expensive burger. Its $120-$150 cost has since been topped by others including Serendipity 3's limited-time $295 "Le Burger Extravagant," made from white truffle butter-infused Japanese Wagyu beef, topped with James Montgomery cheddar cheese, black truffles and a fried quail egg and served on a gold-dusted campagna roll spread with white truffle butter.
Blini, creme fraiche and caviar added to the beefy tally, but this might make the whole thing a little easier to swallow: Bowery Mission, which serves homeless and hungry New Yorkers, was the beneficiary of the profits.
5@5 is a food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Editor's note: Angela Liddon is the writer, photographer, and recipe developer for Oh She Glows, the web’s destination for healthy vegan recipes. Her first cookbook, The "Oh She Glows Cookbook" was released this month. She also has an M.S. in Social-Personality Psychology and enjoys helping others find happiness and health through a plant-based diet.
When I first shifted to a vegan diet, I bought all of those packaged and highly processed mock meat and dairy products that I thought I was supposed to buy. "Isn’t this what vegans do?" I thought as I stuffed my mock turkey slices into the cart.
The problem? My energy wasn’t as supercharged as I hoped it would be on a vegan diet. Surprise, surprise, once I rid my diet of all of these imitation products filled with a million unpronounceable ingredients the only other option was to embrace a whole foods diet and get busy in my kitchen. Yes, I had to suck it up and teach myself how to cook real food. Or bust.
When it comes to food movements, the word “local” is a rarity in Okinawa. That's because restaurants in Japan's southernmost prefecture have been doing the local thing long before it was trending - or even just trendy.
World-renowned for promoting health and longevity, traditional Okinawan cuisine uses primarily local ingredients. What's more, it's easy to find.
Cara Reedy is an Executive Assistant at CNN. She previously wrote for Eatocracy on being a small cook in a big kitchen, St. Louis' Provel cheese and her family's soul food traditions. She caveats that doubles aren't pretty (as pictured above) but they sure are delicious.
The Bedford Stuyvesant neighborhood in Brooklyn has been home to a vibrant Caribbean and African American community since the great migration of the twentieth century. African American people moved to northern states to escape the racial segregation of Jim Crow laws, while at the same time Caribbean people moved to New York for better employment opportunities. The slow Southern charm mixed with the warmth of the Caribbean people make it a neighborhood unlike any other.
When I arrived five years ago, I was a Caribbean food novice. I soon caught up and caught on to the wonderful flavors. My favorite discovery is doubles, a Trinidadian street food that is a Bed Stuy breakfast tradition.
Despite its plural name, a double is a singular sandwich made of two pieces of fried bread (bara) filled with curried chickpea stew (channa) and then topped with tamarind chutney, kuchela (chutney made of green mangoes) and pepper (a vinegary sauce made from scotch bonnet peppers).
America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen fulltime cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustrated magazine, and on our two public television cooking shows.
In the pantheon of cookies, chocolate chip cookies are just about everyone’s favorite. But gluten-free versions are all too often overly cakey or gritty - a far cry from the classic. We spent a year developing "The How Can It Be Gluten Free Cookbook," and what would a gluten-free cookbook be without a tried-and-true chocolate chip cookie recipe? Here’s how we made gluten-free chocolate chip cookies with a rich, buttery flavor, a crisp exterior and a tender (but not too cakey) interior. Even we had trouble tasting the difference between a traditional chocolate chip cookie and our gluten-free version.
We started the development process for our Gluten-Free Chocolate Chip Cookies by swapping in our flour blend for the all-purpose flour in a standard Toll House cookie recipe. It was no surprise that these cookies had problems: They were flat, sandy and greasy. We’d discovered during our baked goods testing that gluten-free flour blends simply can’t absorb as much fat as all-purpose flour can, so cutting back on the butter helped to minimize greasiness. Less butter, along with some xanthan gum, also helped alleviate the spread issue, so the cookies didn’t bake up so flat.
Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
If you’ll be in New Orleans for Mardi Gras, lucky you.