On a chilly but sunny day just weeks before spring, Chef Mark Ladner schooled us in the deceptively simple art of sauce-making and gave an update on his quick service, gluten-free project, Pasta Flyer.
Kalen Hollomon shares with Brutal exclusive new work and talks with Lauren Levinger about inspirations behind his collages.
In issue 2 food writer Oliver Strand talked with Ivan Orkin about flour.
Food writer and stylist Kristy Mucci dissects one of Zoe Crosher’s works with the artist herself — and explores how Crosher took the project to a different level by collaborating with Caitlin Freeman, head pastry chef of Blue Bottle Coffee.
On a snowy day in Brooklyn, The Noble Experiment founder Bridget Firtle chatted with us on the science behind their rum and how the real work begins once it comes off the still.
When Brutal Magazine first approached Chef Daniel Burns, we asked if he could provide beer pairings for a hot dog story we wanted to run. “I’m not really interested in beer pairings with dishes.But: I AM interested in ice cream.”
In the midst of opening his new roastery in the Brooklyn Navy Yards, Dillon Edwards of Parlor Coffee chatted with us about what makes the perfect cup of coffee.
Brutal Magazine sat down with Sara Bigelow, General Manager of The Meat Hook in Brooklyn, to talk all things meat – only to realize that recording apps on phones are susceptible to technical glitches.
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