On the
Line
This is where technique meets flavor, and where we explore the how and why behind what we cook. Inside On the Line, you’ll find industry spotlights from kitchens we admire—recipes, reflections, and behind-the-line snapshots that honor the people and practices shaping our plates. Join us for an ongoing conversation about craft, care, creativity, and culinary evolution, one dish at a time.
The latest
Featuring Vecino
A Postcard, A Recipe and A Revelation
On a recent visit to the upscale modern Mexican restaurant in Detroit, I tasted and tasted, trying to determine which chilis created the subtle heat and smokiness? Where was the nuttiness coming from? A nut, seed or both? What makes it so textural and velvety that I want to pour it over everything from eggs to meat?
articles
