After inquiring about trans fats at supermarket and restaurant bakeries and receiving unsatisfactory response, I devised a blind fat taste test. I baked identical pies, with the same filling (fresh strawberries), but with different fats.I tested the following 100 percent artificial trans fat-free fats: cultured unsalted butter, palm oil shortening,…

Bring out your inner barista this Mother’s Day, and skip those dull gifts of flowers, cards and balloons. They will all end up in the trash anyway.Instead, offer mom a gift loaded with caffeine, topped with frothed milk and served in a dainty cup. This Sunday, make a classic cappuccino…

Jeff McInnis grew up in a family of farmers. As the chef and partner at Yardbird Southern Table & Bar, he strongly advocates a farm-to-table ethic.”People should know where the food they are eating is coming from,” he says. “It’s the responsibility of all chefs to know as well, and…

On Tuesday, the USDA confirmed the detection of Mad Cow disease in a California dairy cow. Even though the agency also announced that American beef and milk continue to be safe for consumption, reports have already surfaced of countries like Indonesia suspending U.S. beef imports.Just a few weeks ago, the…

Sick and tired of those dull, home-cooked dinners of buttered pasta? Instead, try following the advice of Horacio Rivadero, executive chef of The Dining Room in South Beach. With his advice, you can develop an inspired recipe of your very own.Chef Rivadero believes that truly excellent dishes showcase fresh ingredients,…

Filleting fish has become borderline passé among home cooks. The practice is commonly viewed as a forgotten technique that is reserved solely for restaurant kitchens, guided by master chefs and expert fishmongers.But there is definitely a general curiosity about the subject. During the time that I photographed Sam Gorenstein at…

The phrase “catch of the day” might evoke thoughts of family-run fishing boats, quaint coastal towns and early morning markets. Add a couple of seagulls, a few fishmongers wearing yellow rubber overalls and you have quite the romanticized vision of fresh fish.Unfortunately, today this catch phrase can more easily refer…

Robert Moehling, owner of Robert Is Here, the timeless fruit stand and farm in Homestead, knows all about the variety of local Florida produce. He’s been a grower for more than 50 years. Because it can be tricky to get to know the selection, Robert is here to list the top…

Have you ever visited a Miami supermarket in a rush? You might know how frustrating it is to see those confused shoppers, causing all sorts of traffic jams with their shopping carts as they meticulously read the labels on bottles of olive oil. Chances are several will be slowly inspected…

​I used to judge diners as unadventuresome when they ordered chicken at a restaurant. It always felt like the safe option, ubiquitous even at dinner parties. But things have changed and chicken has earned itself a renewed reputation.This respect is evident with the dishes of Jeff McInnis, the James Beard…

​​Hedy Goldsmith knows good butter. You might know the lady. She’s the executive pastry chef of the Genuine Hospitality Group and a finalist for this year’s James Beard Award for Outstanding Pastry Chef, so when she says, “It’s all about the butter,” you better listen.But excellent butter can be hard…