Food Porn • \‘FÜD PÔRN\
You might be a food pornographer and not even know it. Ever posted a picture of that fantastic lunch you had the other day or that delicious dinner from your favorite restaurant? That is food porn. Food porn is the glamorization of the visual aspect of cooking or eating. And it is why we shoot our videos the way we do: without dialogue and without showcasing our (beautiful) faces. Food porn is all about the ingredients, the technique. It’s about making you feel like what you are watching is actually in front of you, ready to be devoured.
Episode 7 — Poulet en Cachette
This is by far the most dramatic chicken dish you could possible make. The secret is that it's actually really easy. Building the shell of salt around the chicken is both fun and practical; it seals in the bird, helping it to cook quickly and evenly. Served with dips and spreads, you can turn a dinner party into an event.
Recipe: Poulet en Cachette
Episode 6 — Turkey 101: Roasting
Episode 6 is all about your dependable, traditional, holiday turkey. There's a lot of room for variation, but don't expect something revolutionary here. What this recipe lacks in imagination, it makes up for in consistency and flavor. This year, you're going to master the holiday turkey once and for all.
Recipe: Turkey 101
Episode 5 — Biscuits
Biscuits are a pillar of Southern cooking, and in episode 5 we're showing you how easy it is to make them. They're used for breakfast, for sopping, for sandwiching, and for snacking. This basic recipe is simple, foolproof, and fast, which means there's no excuse to have biscuits on the table at any meal.
Episode 4 — Lay's Do Us a Flavor Tasting
We're tasting all four of the Lay's Do Us a Flavor Potato Chips and telling you what we think. Find out which ones we liked, which we could just stomach, and which were not happening.
Episode 3.5 — Hazelnut Spikes
Pulled sugar hazelnut spikes are a simple way to add drama to your desserts. The spikes add wonderful height to layer cakes and tortes for food that is as stunning as it is delicious. In episode 3.5, we take you through heating and melting the sugar, piercing the hazelnuts, and the dip and drip process to create the spikes.
Recipe: Hazelnut Spikes
Episode 3 — Slice & Sacher Torte
In our third episode, we take a look at the chocolate side of things with our Slice & Sacher Torte. This video walks you through making the batter, slicing then filling, and making then pouring a smooth, shiny ganache. This delicious dessert holds a special place in Slice & Torte history, as it was the first real collaboration between Sherród and myself. Decorated with pulled sugar hazelnut spikes, this torte is sure to please all your senses!
Recipe: Slice & Sacher Torte
Episode 2 – Pan-roasted Chicken with Rich Mushroom Sauce
Let's kick off the savory episodes with a stunning chicken dish that comes together in under a half hour. Pan-searing is an essential technique that's easy to do and yields a deeply browned crust like you would get in a restaurant. Using the browned bits from the bottom of the pan to make a sauce is a classic French technique, but we modernize it with meaty shiitake mushrooms that not only add deep flavor but help to thicken the sauce. Keep these techniques in your back pocket and you can create a cover-worthy dish at a moment's notice.
Episode 1 – Winter Cranberry Cake
In this first episode, we dive into the sweet side of Slice & Torte with our Winter Cranberry Cake. This video takes you through all the steps in making the filling, cakes, and the buttercream icing. We also demonstrate the "naked frosting" technique, and lastly, accent the cake using candied citrus, rosemary, and cranberries. The addition of powdered sugar as snow really pulls the winter theme together.