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Cook like the Chefs: Terre Bormane

The great divide between New York City restaurant chefs and serious home cooks is becoming narrower by the day. Chefs pen guest columns for the New York Times telling us what to look for when buying turnips and get interviewed by bloggers about where the most durable knives can be found, all in the name of improving the home cook’s game. A chef might even be followed around the city in order for us to learn, for example, which Chinatown street vendor has the best charcoal-grilled chicken hearts. These things all are well and good, but here is one product used in many high-end restaurant kitchens- up until now a well-kept secret, really- that isn’t available in many, if any, New York gourmet food stores, despite the breadth of all the cold-pressed, virgin, and refined choices to be found. Yes, it’s a type of olive oil, one that chefs don’t want you to know about. more ›