Instead of boiling corn, one trick adds a great caramelized flavor to roasted cobs.
Cook Corn
Instead of boiling corn on the cob, dot it with a little butter, salt, and black pepper. Place on a baking sheet and roast (350 degrees) until tender. Caramelize a little honey in a sauté pan and, when the corn comes out, brush with the honey.
Read more: How to Cook Everything a Little Better
Chef Bobby Flay didn’t stand a chance against Chuck Hughes’ famous twist to the classic dish.
Chuck Hughes, chef at Montreal restaurant Garde Manger, won Iron Chef America this past weekend, succeeding where few competitors have: Hughes beat culinary master Bobby Flay in the kitchen stadium battle, which featured a secret ingredient of Canadian lobster. Included in Hughes’s winning menu: lobster poutine. Hughes, 34, is the youngest Canadian and second Canuck to win the series, after Vancouver’s Rob Feenie defeated Iron Chef Masaharu Morimoto in 2005 (Susur Lee tied with Flay in 2006). Hughes is also the first Quebec chef to compete on the show.
Hughes’s luck may have been in the shellfish. He is such a fan of lobster that he has a tattoo of one on his arm, alongside shrimp, pie and bacon. “It’s my favourite food. It was almost too much. It was like: ‘If I don’t win, then do I need to cut my arm off? What happens if I don’t win? I’m a sham!” Hughes joked to the Canadian Press.
Read more: Chuck Hughes becomes the first Canadian chef to beat Bobby Flay on Iron Chef
Good cooks know that a bigger knife doesn’t necessarily mean a better one.
Cut Through the Confusion
While all you really need is one good chef’s knife, the modern version—combining Japanese, German, and American design—comes in a dizzying array of options. Here are three rules for chop shopping.Size It Up: While professional chefs wield 12-inch blades with abandon, home cooks should get a knife with a blade around 8 inches in length. Residential-kitchen counters, nonindustrial cutting boards, and civilian muscles can’t handle anything much bigger than that.
Read more: The Home Chopping Network: The Best Chef’s Knives
There was a time when what I’m about to tell you would have been a dirty little secret. But lately, supermarket ingredients are showing up on restaurant menus across the country in not-so-hush-hush ways, delivering results that fancier ones can’t. Here are 16 chefs who use humble foods for a lofty outcome.
Read more here: 16 Secret Supermarket Ingredients Chefs Love
