Thomas keller

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

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"

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.

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.

Reinterpreted traditional dishes from the culinary mastermind, including chicken-liver "pumpkin pies" and more

Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.

Chicken paillard is a versatile dish, great in a range of preparations as lunch or as a light supper.

“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.

“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…

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