Chef Thomas Keller, author of Ad Hoc at Home, explains how to season food with salt and vinegar, and why you should temper your food.

The chef worked in kitchens for over 20 years before buying The French Laundry—and has a secret hack for ordering In-N-Out fries

Galerie Magazine

Food & Wine's mashed red potatoes skip the more annoying parts of preparing this Thanksgiving side dish. No need to peel the potatoes or sweat trying to get everything completely smooth — here, chunky is a good thing.

Are you hungry now? Baby Lady calls this dish “decadent” but she’s a woman. We all realize, “real men don’t eat quiche,” right? That’s because those “…

“We never make a lobster boil for 2 or 4 people—it’s always going to be for 8, 12, 16, 20, 24. The bigger the pot, the bigger the party. The bigger the party, the more fun we’re having.” - [Chef Keller](https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques-iii-seafood-sous-vide-and-desserts) One of Chef Keller’s fondest culinary memories involves being on the beach in Nantucket with his brother, Joseph, preparing festive lobster boils—a New England tradition.

TAK Room’s Wild Dover Sole Meunière. $85

Galerie Magazine

Not quite Newton’s Third Law of Motion but with every new month comes a new or regenerated restaurant rumor. The one we’re tackling today involves Thomas Keller and Azul, which has been spinning around in the vast rumorsphere for a while now. At one point we heard the stellar chef was planning to open in … Continue reading "Rumor milling: Thomas Keller not opening in Miami"

“If there’s a better fried chicken, I haven’t tasted it.” – Thomas Keller. When words like these come from one of my most admirable chefs, how could I not give it a sh…