german-food

Follow along as a master shows us how to make the perfect homemade sausage — with the right meat, seasoning and technique.

Of all the sausages in the world, Bavarian native chef Daniel Kill of NYC's Paulaner will choose bratwurst over other any sausages, any day.

Learn how to make flaedelsuppe, a German crepe soup that just might be your new favorite thing in a bowl. Grab a ladle and a non-stick pan!

These German pretzel buns are soft and spongy inside, with a thin brown crust that’s sprinkled with coarse sea salt. Make them tonight!

Atlanta chef Kevin Gillespie was born to cook pig — this we know. The Top Chef fan favorite and author of a couple of our favorite cookbooks (especially his latest, Pure Pork Awesomeness) is one porkmaster whose recipes you can depend on for a hearty, meaty, smoky meal. Pair chops, stroganoff or another favorite recipe with these authentic…

Markthalle Neun Berlin is an ambitious venture, with the goal of changing how Germans shop for and enjoy food. According to one of its founders, Nikolas Driessen, "What we are trying to do is establish a pattern of going shopping which is different from supermarkets and what everybody else does." What does that mean? A…

Tired of suspiciously perky cooking show hosts? Us too. Enter Jonny Garrett, our champion at The Craft Beer Channel, which is much more important than the Sun-Dried Tomato Channel. Anyways, in honor of Germany's recent World Cup win, Garrett whips up three hot dog variations: balsamic beer onions, beer-spiked currywurst sauce and beer mustard, which…

This afternoon’s enormous World Cup match between Germany and the States has more compelling wrinkles than Danny Trejo’s face. It starts with the high stakes — win or draw against terrifying Die Mannschaft, and us Yanks punch our ticket to the round of 16. (It could still happen if we lose, but let’s not pretend…

The soft pretzels at Runner & Stone in Brooklyn are served warm and delicious. Here's how they're made, presented in animated .gif form

We hope you enjoyed Around The World In Five Editors as much as we did. We highlighted food topics from far and wide, bringing you in-depth stories, recipes and interviews from around the globe. Here are some of the highlights of our tour de cuisine, from sushibots to vodka shots, plus the Israeli junk foods…

Say it with us now: German food ist lecker! That's German for delicious. But that's just one thing we've taken away from Germany Day on Around The World In 5 Editors, all schnitzel and bratwurst recipes considered. We totally should have asked DJ Markus Schulz for his mom's rouladen recipe. Dang. Well, wrap thinly-pounded beef…

"German food is a really interesting perspective that is sort of knitted underneath American culture," says Tim Wiechmann, the chef and owner of Bronywn, a German restaurant in Somerville, Massachusetts that has earned national praise since opening last year. Then he adds the kicker: "But it’s not really prominent. And it’s not organized." Yes. German…

If you are looking for a hip report on new, exciting and mostly over-priced restaurants in Berlin, please stop reading now. There are countless amateur food bloggers out there that can, or most likely can, satisfy your hunger in that regard. No, this is a short story about the (mis)conception of German cuisine. I was…

Jeremy Nolen is tired of having to convince people that Germans eat salad. The chef of Philadelphia’s Brauhaus Schmitz, Nolen’s long-standing goal has been reshaping American beliefs about German cuisine. You’re already intimately familiar with the stereotypes — child-height piles of pork and strands of sausages the length of firehoses, washed down by foamed-over steins…

If you're a fan of cooking with beer...only like, REALLY cooking with beer, the American Craft Beer Cookbook is a volume that should never leave your kitchen. Apply the beer-cooking method to favorites like meatballs, clams and epic burgers and infuse ordinary food with the greatest carbonated beverage ever created by man. First up, let's…

Good food was practically nonexistent in Prague during Soviet times, and when democracy arrived, the finer restaurants that cropped up tended to boast a Continental bill of fare — when they weren't serving lousy pizza and other mediocre grub to tourists, of course. Recently, though, all that's been changing. Homegrown chefs are showing new interest…

We recently interviewed Eli Collins, executive chef at Daniel Boulud's sausage-centric restaurant DBGB, after a sausage and beer-pairing dinner that left us speechless. Turns out, a lot of the magic is in the sauerkraut. Luckily we nabbed this proprietary recipe and patiently waited 3 weeks to see how it turned out. Feel free to halve…

[embed=https://www.youtube.com/embed/DU5zF0UM0G0] Check out this video from Greek sketch comedy show Kapse To Senario, which compares how Greeks and Germans dine in taverns/tavernas (“less fancy restaurants,” as you will learn). As a proud Greek in all aspects of life, I will just come out and say it: this video is absolute, 100%, pure gold in depicting…

Oktoberfest is the world's largest fair, with more than 6 million people around the world attending annually in Munich. About 7 million liters of beer at last estimate are served during the 16-day celebration, while visitors enjoy a wide variety of traditional German delicacies. With the festivities set to end this coming weekend, we present…

As we search for the greatest Oktoberfest recipes, certain things make themselves obvious. Pork must be involved in some form, as must beer. So who better to ask than the chef at a restaurant called Pilsener Haus? Chef Thomas Ferlesch schooled us on the basic but essential German recipe known as Schweinshaxen. "Our Pilsener Haus…

I've had a major thing for schnitzel since a trip to Germany last winter. Austrians and Germans love schnitzel. It's as ubiquitous in that region as hot dogs are here in New York. Eduard "Edi" Frauneder, co-owner of Austrian nosh spot Edi and the Wolf, brought the two worlds together in NYC's East Village. Edi…

These are the perfect party snack: crispy sauerkraut fritters dipped in sweet mustard sauce.  You can fry them ahead of time and serve them at room temperature. At Brauhaus Schmitz these have quickly become a very popular bar snack paired with a nice crisp pilsner or lager. They have even been known to convert sauerkraut…