Out of the Kitchen
How to make nut butters the real old-fashioned way—yup, that does mean with a mortar and pestle
Joanna Sciarrino
Fifteen years ago, Mark Overbay was in Zimbabwe, watching women use stones to grind peanuts into nut butter. Today, he's making some of the best nut butters in the country.
Joanna Sciarrino
Sure, people like to make pasta from scratch, and bread as well. But it's time to get into the homemade yuba game as well
Julia Kramer
Julia Kramer unlocks the mysteries of yuba, tofu's sexier more elegant cousin
Julia Kramer
Meryl Rothstein plunges into hot water as she tries to replicate her mozzarella-making experiment at home
Meryl Rothstein
Meryl Rothstein gets her hands dirty learning the art of the burrata mozzarella from a master
Meryl Rothstein
Here's how to select and care for your kitchen knives at home—according to two expert knifemakers.
Brad Leone
Here's a look behind what drives the men of Bloodroot Blades—and a closer look at their custom knife-making business
Rochelle Bilow
Psst—hot sauce isn't actually that hard to make at home. We promise
Matt Gross
What's the key to creating great hot sauce? Good chiles, strong vinegar, aromatics, and some salt. Forget all that other junk.
Matt Gross
Making spice blends at home is easy and comes with a huge payoff. So why aren't you doing it?
Carey Polis
La Boîte's Lior Lev Sercarz creates beautiful, intricate spice blends used in some of America's best restaurants. Here's how he works his magic
Carey Polis
There are three keys to making a successful restaurant-level dish at home. Here's how to get it done.
Belle Cushing
Once you know the five components of a perfect restaurant dish, anything is possible.
Belle Cushing
Faced with the challenge of inventing a new summer cocktail, one Brooklyn bartender turns to the Franco-Italian liqueur genepy for a new twist
Belle Cushing
Diner in Williamsburg is making one of Brooklyn's best burgers....and its not even on the menu.
Belle Cushing
At one hotel in Brooklyn, breakfast is a weekday luxury that brings together tourists and locals in an unlikely community
Belle Cushing
The next big thing to hit NYC? A floating restaurant that's also a non-profit. Oysters will be involved.
Sam Dean
Forget table service: For a meaningful meal—where you don't need a reservation and can interact with the staff—head straight for the counter
Sam Dean
Early in Diner's history, its owners considered writing a cookbook. What they created instead helped launch a new wave of indie food magazines
Sam Dean
At Marlow Goods, the designs follow through on Marlow & Sons' whole-animal philosophy—they're made from the hides of the cows that feed the crowds
Sam Dean
For regulars, a restaurant is like a second home: the staff/customer divide disappears, you play on the softball team, and drinks are free (usually)
Sam Dean
Caroline Fidanza, Stephen Tanner, and Sara Kramer all learned the restaurant trade from Diner's Andrew Tarlow—then left to start their own businesses
Sam Dean
A visit to Kinderhook Farm, meat supplier to some of NYC's best restaurants—and force for change in the meat biz. (Bonus: watch for the adorable farm dog!)
Matt Duckor