"The whole time Gino was making yogurt at home and I was making toppings for the yogurt... And we'd be eating our yougurt and going, "What should we do?" Until one day we were like, wait a minute, we're making this great yogurt every day, this is what we're going to do!" - Jennie Ammirati, Co-owner of Culture
Antonio Migliaccio, owner of Noodle Pudding in Brooklyn Heights. After coming to Brooklyn from Italy as a teenager, Antonio worked as a longshoreman while moonlighting in restaurants to learn how to open his own. Noodle Pudding, in its sixteenth year, still packs the house night after night. We sat down with Antonio in search of the secret to the restaurant's success.

Antonio Migliaccio of Noodle Pudding in Brooklyn Heights. After coming to Brooklyn from Italy as a teenager, Antonio worked as a longshoreman while moonlighting in restaurants to learn how to open his own. Noodle Pudding, ...

 
Ben Flanner in the hoop house at Brooklyn Grange. Over 20,000 seedlings are getting their start in the hoop house. They'll be planted in the beds at the Grange's Long Island City and Brooklyn Navy Yard rooftop plots in the coming weeks.

Ben Flanner, founder and head-farmer at the Brooklyn Grange rooftop farm. The Grange is expanding to a second one-acre roof in the Brooklyn Navy Yard, and expects to harvest 30,000 pounds of produce this ...

 
Peter Freeman of Carroll Gardens' Brooklyn Farmacy was looking for a fight. He found one in a disappearing New York classic - the egg cream.

Peter Freeman of Carroll Gardens' Brooklyn Farmacy was looking for a fight. He found one in a disappearing New York classic - the egg cream. The egg cream: For many it evokes dreams of ...

 
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Before opening Palo Santo in 2006, chef/owner Jacques Gautier spent a year exploring and eating his way through the markets of Latin America. His research created the foundation upon which his menu rests today. ...

 
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Andres Valbuena, a native of Caracas, Venezuela, spent a decade cooking at the highest end – three Michelin star places like Mugaritz in Spain, and The French Laundry and Meadowood in California. A few years ...

 
Arlene Bakke Rutuello with the Fastelavn Bollers. Arlene is the owner of Nordic Delicacies, a Scandinavian specialty store in the neighborhood that supplied the Bollers. She also organizes the Norwegian Day Parade in Bay Ridge.

Fastelavn at the 120 year-old Danish Athletic Club in Sunset Park. On Fastelavn, a traditional Scandinavian festival with pre-Christian roots, everyone dresses in costumes, bachelors and maidens beat each other with boughs decorated for spring, ...

 
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Diego Perez-Olave and Ramiro Lescano, two friends from Uruguay, opened Tabaré in Williamsburg because they were tired of having to go to Queens to find Uruguayan food. We stopped by to learn more about Uruguayan ...

 
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Papa Diagne moved from Senegal to Brooklyn over twenty years ago. It wasn't until he got here that he found his calling in the kitchen. When Papa Diagne moved to Brooklyn from Dakar ...

 
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Louis Coluccio's grandfather opened the iconic D. Coluccio & Sons Italian specialty foods shop in Bensonhurst over fifty years ago. Louis and his wife Alison chose to carry on the family tradition by ...

 
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At Kings County Distillery, based in the Brooklyn Navy Yard, corn grown on the shores of Seneca Lake at Lakeview Organic Grain, is transformed into moonshine and bourbon. Is there anything more American than corn? ...

 
Jimmy Lyons preps the raw cocoa beans on baking sheets before roasting them in a convection oven. Cacao  Pods together with beans from Peru and Madagascar. Cacao beans were used as currency by the Aztecs and  considered food of the gods.

In Brooklyn, a culture of refined chocolate making, using the finest cacao beans sourced directly from farmers in Central America, the Caribbean, and Africa, is on the rise. The last decade alone has seen the ...

 
Bay Ridge's Allison and Matt Robicelli give us a Valentine's Day glimpse into the roller coaster ride of love and marriage in the food world.

Bay Ridge's Allison and Matt Robicelli give us a Valentine's Day glimpse into the roller coaster ride of love and marriage in the food world. “Marriage is about two flawed ...

 
Bay Ridge's Allison and Matt Robicelli give us a Valentine's Day glimpse into the roller coaster ride of love and marriage in the food world.

by Heather Phelps-Lipton 1. It’s mad scientist season at Ample Hills Winter means more time to experiment at Ample Hills of Prospect Heights.  Behold: candy cane        maple bacon eggnog               munchies* *pretzel-infused ice cream with ...

 
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Chef Kyle McClelland, of Prospect in Fort Greene. At Prospect in Fort Greene, chef Kyle McClelland likes taking classic, familiar dishes and infusing them with a little fun, an element of surprise, by giving them ...

 
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Jan Matysiak, brewmaster at Red Hook's Sixpoint Brewery, pours a glass of 3Beans, a Baltic porter brewed ancient-style with Romano beans and cacao bean husks from Mast Brothers Chocolate, then infused with cold-brewed ...