CH Editions: Happy Goat

Goat milk caramel sauce blended with Macallan scotch for delicious drizzling

When the San Francisco confectioner Happy Goat brought their deliciously artisinal caramels to the NYC Food Fair earlier this year, all it took was one bite before we were hooked. Using locally-sourced, free-range goat milk and Madagascan bourbon vanilla beans, founder Michael Winnike and a few friends mix up each batch in traditional copper pots for an addictive treat that is naturally lower in fat. …

Everyday Raw Desserts

$20 width=”100″ height=”100″ class=”none” /> $20 Everyday Raw Desserts Chef, author and entrepreneur Matthew Kenney builds on his Raw series with this collection of classic and new raw desserts from flan to macaroons. Available from Amazon for $14. width=”300″ height=”300″ class=”none” /> Everyday Raw Desserts Chef, author and entrepreneur Matthew Kenney builds on his Raw series with this collection of classic and new raw desserts …

Photographer Ryan Matthew Smith

An interview with the lensman behind "Modernist Cuisine: The Art and Science of Cooking"

The lead lensman and photo editor behind the forthcoming book “Modernist Cuisine: The Art and Science of Cooking,” photographer Ryan Matthew Smith captures food and drink with a keen eye for composition, detail and delectability. In a recent interview with Feature Shoot, Smith discusses the making of the 2,400-page tome and his contribution to making the book renowned chef Ferran Adrià says “will change the …