WELCOME TO BEHIND THE BURNER
(Appointed by Berenice Goelzer)
Do you find yourself trying to sneak a peek into the kitchen of your favorite restaurant? Do your culinary experiments extend from humble pumpkin pie recipes to molecular gastronomy? Are you curious about the latest cocktail craze and wondering about what wine to drink with dinner? Do you want to make healthy and nutritious foods without sacrificing flavor?
Do you find yourself trying to sneak a peek into the kitchen of your favorite restaurant? Do your culinary experiments extend from humble pumpkin pie recipes to molecular gastronomy? Are you curious about the latest cocktail craze and wondering about what wine to drink with dinner? Do you want to make healthy and nutritious foods without sacrificing flavor?
If your food and wine adventures are more about the journey than the destination, Behind the Burner is the perfect place to explore your culinary desires.
At Behind the Burner, we aim to satisfy your craving for insider food and beverage tips, tricks and techniques by convincing the best culinary experts to spill their beans. Renowned chefs, from Wolfgang Puck to Francois Payard and Michael White to Michael Psilakis, present best-practice, timesaving solutions that dissolve the boundaries between professional and home kitchens.
From poultry brine recipes to juicy hamburger recipes, simple salads, healthy snacks, and chocolate dessert recipes, we've got the secrets to serving exquisite food in a flash. We also give you deals on the tools and ingredients that the experts use and recommend. With Behind the Burner, learning never tasted so good!
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