Chris Baittinger

52 Added | 1 Magazine | 72 Likes | 2 Following | 11 Followers | @chefbait | Keep up with Chris Baittinger on Flipboard, a place to see the stories, photos, and updates that matter to you. Flipboard creates a personalized magazine full of everything, from world news to life’s great moments. Download Flipboard for free and search for “Chris Baittinger”

CNN Renews Parts Unknown for Four More Seasons

CNN has announced that <b>Anthony Bourdain's</b> travel series <i>Parts Unknown</i> has been renewed for an additional "<b>four cycles</b>" in 2015 and 2016. If previous seasons' allotment of eight episodes each sets a precedent, there's a possibility for 32 future episodes divided across the four seasons. The show, …

The AROMAFORK™ Will Make Your Food Taste Better. Seriously.

There's a new molecular gastronomy gadget in town, and it's something everyone, not just chefs, can use every day. Montreal-based company Molecule-R has invented the AROMAFORK™ -- a fork that will change the way you perceive flavors.<p>The fork releases scents as you eat with it and "tricks your mind" …

First Look: Spanish Charcuterie Cookbook Charcutería

Here's <b>Charcutería: The Soul of Spain</b> by Jeffrey Weiss, an American chef who has trained extensively in Spain. It's almost like a meaty, paprika-stained textbook, if textbooks had chapters called "Who's Your Papi Chulo?" (Perhaps this is what culinary textbooks look like in our brave new world of …

Walking Dead Inspired Beer Brewed With Actual Brains

Philadelphia's Dock Street Brewing Company has just announced Dock Street Walker, a 7.2% American Pale Stout brewed with goat brains. The beer was …

Here's How Mugaritz in Spain Creates New Menus

Here's a look inside the creative process at <b>Mugaritz</b>, chef <b>Andoni Luis Aduriz's</b> two-Michelin starred Spanish restaurant that's currently ranked #4 on the World's 50 Best list. Mugaritz closes for four months every year, during which time the team devises their next menu. In a blog post today, …

Portland's Ox Serves a Foie Gras-Topped Cocktail

Here is a foie gras cocktail, straight from chef/owners <b>Greg and Gabrielle Denton</b> of essential Portland restaurant <b>Ox</b>. Created by bartender <b>Bryan Tamayo</b>, the cocktail is made with Laird's Apple Brandy, Elijah Craig 12 Year Old Bourbon, lemon juice, ginger syrup, pureed strawberry and rhubarb …

What to Pair With Chocolate

<i>Today on Food52: We talk to spice master and Provisions merchant Lior Lev Sercarz about the best things to eat with chocolate.</i><p><i>This article is brought to you by our friends at Ghirardelli Intense Dark and their new Twilight Delight 72% cacao chocolate.</i><p>When it comes to chocolate, our general rule of …

Sushi Chef Prepares Sushi On A Single Grain Of Rice

This is a video of sushi chef Hironori Ikeno preparing his special -- tiny slices of fish atop single grains of rice. There is no way I could get one …

The Saving Graces of Pigs and Charcuterie

Photos by Tray Satterfield, Portland Meat Collective<p>Maybe I was more cranky in Portland than I realized. It put me on something of a tear about how …

Corned Beef: How To Cure Your Own

Brine for Corned Beef, Photo by Donna<p>With the approach of St. Paddy’s day I got a brisket into the brine Friday, in time to make my wife the corned …

Recipes

Sriracha Aged in Whiskey Barrels Is Better Than the Original Sauce

When I first wrote about how I was dealing with the now-lifted sriracha ban, I got the strangest responses on how to enjoy the sauce. But one woman is making a version that makes the plastic-bottle stuff look like child's play.<p>When I first wrote about how I was dealing with the now-lifted sriracha …

Malcolm Gladwell

Momofuku Ssäm Bar's New Dry Aged Ribeye

<i>Welcome to The Hot Dish, a new series that delves in to the making of the dishes of the moment.</i><p>"We wanted to see how we could elevate the steak experience," says <b>Momofuku Ssäm Bar</b>'s executive chef <b>Matthew "Rudy" Rudofker</b> when asked for the reasoning behind the new, reservation-only large format …

A Biotech Company Has Developed a GMO Apple That Doesn't Brown

The first non-oxidizing apple, named "Arctic Apple," whose flesh doesn't brown when exposed to air, is stirring up international controversy because the GMO fruit is spliced with an antibiotic gene.<p><i>Photo via Flickr user Flinqr</i><p>I don’t think that most people are all that concerned about an apple …

Agriculture

Apparently, People Still Care About Cronuts

In today's rapid-fire media cycle, things that are trendy quickly evaporate into the pop-culture ether. Yet an event promoting the Los Angeles debut of the Cronut (a 2013 phenomenon) still inspired a massive throng of eager fans to wait hours in the...<p>The Cronut was birthed into this cruel, vacuous …

Doughnuts

Crawfish shortage means growing demand and higher prices | NOLA.com

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The Worst Food-Safety Disasters Ever

Last week, the USDA put out a Class I recall notice on 8.7 million pounds of beef from one of Hot Pockets' primary suppliers. This week we look at some of the most horrible and disgusting food recalls we've ever heard about.<p><i>Photo via Flickr user epSos .de</i><p>Last week, the USDA put out a Class I recall …

Communist Party

Marketplace For Home-Cooked Food Gobble Raises $1.2M From Founder Collective, Greylock And Other Angels

Gobble, an online marketplace for home-cooked food, has raised $1.2 million in funding from an all-star roster of investors including Reid Hoffman (via the Greylock DIscovery Fund), Felicis Ventures, Founder Collective, SV Angel, Morado Venture Partners, Thrive Capital, Keith Rabois, Jack Abraham, …

Anthony Bourdain on Today’s Chefs

A few months ago, in Vegas with Anthony Bourdain and the Parts Unknown crew, I had uncommonly sweet digs and a lot of downtime. Tony probably speaks …

Watch Ivan Orkin Explain His Legendary Ramen

Here's a video from Nowness which goes deep into the world of <b>Ivan Orkin</b>, the noodle master who recently brought his Tokyo-approved ramen to New York City and published the essential cookbook <i>Ivan Ramen</i>. In the video below, Orkin talks about how "every ingredient contributes to the perfect bowl" and …

Sriracha Factory Allowed to Continue Operating (For Now)

Things seem to be looking up for the embattled <b>Huy Fong Foods</b>: Last night the Irwindale City Council delayed the decision to declare the Sriracha-makers a "<b>public nuisance</b>" until April, meaning the company can continue its endorphin-creating hot sauce operations for now, KABC reports. This bit of …

The Shortage Worth Worrying About: Great Whiskey

There is a real, tragic shortage of whiskey. Not an overhyped, viral shortage.<p><b>It can be difficult to gauge sarcasm</b> when dealing with blunt instruments of communication like Twitter, but I would like to think that all the panicky media reports of looming supply crunches in Velveeta, Sriracha, string …

Whiskey

I Still Use Cookbooks

<i>First Appeared on Food Riot, by Sara Bir</i><p>I still use cookbooks because I have cookbooks. A lot of them.<p>I still use cookbooks because I like to write on their pages. Sometimes with a fine-tip Sharpie and sometimes with a pen. If I really love a recipe, there are notes all over it, probably with a few …

theparisreview:

Sketches from the elBulli Kitchen.

Watch Chemistry Explain Why You Love Sriracha

Why is Sriracha one of the world's most cultishly beloved condiments? This video by YouTube channel Reactions breaks down the chemical components behind the sauce's familiar heat: Namely, <b>capsaicinoid</b> compounds inside the chilis elicit a "spicy hot" sensation similar to that of burning tissue, which</b> …

5 Tips for Chefs

I spent a lot of time cooking in OPK (other people's kitchens) before I started my own company and while I'd like to say I learned loads of great dishes to serve to others, the truth is that I cook very few of the recipes I learned on my way up the culinary ladder. That doesn't mean the lessons I …

Chris Cosentino Is Working on a New SF Restaurant

A bit of expansion news from San Francisco: Eater SF reports that "Greatest Chef in History"/comic book character/underwear designer <b>Chris Cosentino</b> has applied for a liquor license for a restaurant space in the SoMA neighborhood. Reps confirm that Cosentino is taking over the space that was the …

Tory McPhail on the Commander's Palace Legacy and its Upcoming Culinary School

<i>For well over a decade, New Orleans chef Tory McPhail has helmed the kitchen at legendary dining institution Commander's Palace, a restaurant which has catapulted chefs such as Paul Prudhomme, Emeril Lagasse and Jamie Shannon into renown over its more than an century in operation. And McPhail's</i> …

French Chefs Want Diners to Stop Taking Food Photos

Who's hating on those annoying camera-toting "food paparazzi" now? Fine dining chefs in France, according to France 24. Three Michelin-starred chef <b>Gilles Goujon</b> (L'Auberge du Vieux Puits) says posting food porn on social media "ruins" the experience for other diners who no longer have an element of …

Rick Bayless Launches Historical Menus at Topolobampo

In a year when he's already planning two new restaurants and launching a podcast, Chicago chef <b>Rick Bayless</b> revealed this week some big changes at his one Michelin starred fine dining institution <b>Topolobampo</b>. These include a dining room renovation, an overhauled menu that now focuses on the flavor …