From Our Archive
This story was published before Summer 2021, when we launched our new digital experience.

A Camera and a Cooking Class

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A deep dive into the world of Macallan Scotch whisky.

A Classic Martini

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A Classic Martini

A drink from New York City’s Bemelmans Bar at the Carlyle Hotel

Courtesy of Marcus Samuelsson

Taking photographs of food has practically become a national pastime, but no matter how well a smartphone camera captures the dish on your plate, it can only go so far. Enter the new Canon EOS Rebel SL1 ($750), which we test drove during an intimate cooking class with chef Marcus Samuelsson at Ginny’s Supper Club, the downstairs speakeasy at his Red Rooster restaurant in Harlem.

Billed as the world’s smallest and lightest DSLR camera, the Rebel weighs in at .8 pounds. Perfect for travel, it was also effortless to tote while capturing Samuelsson in action as he made cheddar-and-bacon gougères, sweet-potato pancakes with tuna tartare and chocolate-orange-mint truffles.

With a newly designed 18-megapixel CMOS (APS-C) sensor, a speedy Canon DIGIC 5 Image Processor and four-frames-per-second continuous shooting, the Rebel out performs phone cameras and most simple point-and-shoots. Prompts displayed plainly (and in layman’s terms) on the three-inch LCD monitor/touch screen explain the camera’s myriad settings. And the sophisticated range of features is hefty enough for a seasoned photographer while still user-friendly for beginners. Consider your next meal—wherever it may be—well documented.


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