Getting down to the essence of who the inspiring Baja Californian chef Diego Hernández is.
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Interviews
Gluten & Nightshade Free Bruschetta from the Chef at Intercontinental Bangkok
Who can better design a gourmet gluten and nightshade free bruschetta than an Italian fine dining Chef?! I meet Rolando …
Perfect Burger Without A BBQ or Grill
Kenji Lopez-Alt himself from Serious Eats tell us how to make the perfect burger without a BBQ or grill.
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Allergy-Free Tom Kha Gai
The Chefs at Intercontinental Ko Samui, Thailand teach us to make an Allergy-Free version of Tom Kha Gai, a delicious…
The Curious Drinker’s Bar: II Bar
Get to know Robert Gaggl, the bar and lounge director at the Bulgari Hotel. Rather than having a signature style, he …
Beautiful and Beneficial: The Health-Minded Design of Antidote Chocolate
Inspired by a career in food packaging, Antidote founder Red Thalhammer peels back the wrapper to create chocolate th…
Cooking the CSA Way
Farm-to-table. All-natural. Organic. All buzzwords being thrown around by restaurants and cooks these days, but even …
“Eat Mexico” A Roadmap to Mexican Street Food
Well-known blogger Lesley Tèllez’s new cookbook, “Eat Mexico,” is a love letter to authentic Mexica…
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Chef Justin Ermini: Farm-to-Table Original
An American chef with an Italian background cooks farm-to-table in Mexico. Let the challenges begin! By Carolyn Haits…
At the Table with Joanne Weir
If there’s one woman who does it all, it’s Joanne Weir. It’s tough to count all the pots the award-…
The Culinary Enigma of Atsushi Tanaka
An interview with Atsushi Tanaka from A.T. Restaurant, Paris on his dynamic, progressive gastronomy and how he sets h…
Celebrating Milanese Cuisine Chef Marco Barbisotti
Even if you are unable to attend the Milan Expo this spring, Chef Marco Barbisotti has some tips to give you the same…
A 60 Second Interview with the Meringue Girls
Alex and Stacy, the Meringue Girls, have taken London by storm with their light meringue kisses.
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At the Table with Patricia Wells
If you haven’t heard of Patricia Wells by now, you might be living under a rock. The acclaimed journalist paved…
A Scientific Approach to “Healthy” Eating at ReViVer
NYC’s ReViVer promises to provide food that is both nutritionally beneficial and enjoyable to eat, affordable, …
Bizarro McDonald’s
Farmhouse Tap & Grill in Burlington, Vermont, is housed in a repurposed McDonald’s, but the food served he…
A Family Tradition: Grill-Roasting with Lobel’s
Can you think of a more perfect way to start off grilling season than roasting on the grill? Gather your friends and …
Sense Memory: Farm-Fresh Inspiration from Audra Mulkern and the Female Farmer Project
Meet Audra Mulkern, she is putting good food in the spotlight and on our radars.
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Chef Curtis Stone: Exclusive Interview
Celebrity chef Curtis Stone has a lot on his plate, read the interview to learn more about the Australian chef.
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Interview with Colin West of WINERAM
An interview with the individual behind WINERAM, Colin West.
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Dallas: Smoke Sunday Brunch with Chef Tim Byres
Joy Zhang sits down for brunch with Tim Byres, co-owner and Chef of Dallas’ acclaimed restaurant, SMOKE.
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Holiday Baking Inspiration from Beekman 1802
The goat farmer winners of the Amazing Race and founders of Beekman 1802 feature sweets and passed down family storie…
Kitchen Deconstructed: Bay 223’s Executive Chef Alejandro Abad
We sit down with Chef Alejandro Abad to chat about his new gig as the Executive Chef at the Sofitel San Francisco Bay…
Up Your Apple I.Q. with Northern Spy
The staff at New York’s Northern Spy Food Co. talks picking a name, sustainability, and apples.
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Claes Bech-Poulsen – In Pursuit of Perfection: A Star Photographer Turns 50
An ode to Claes Bech-Poulsen, the man behind the sharp photo lens that has perpetuated food art and star chefs from a…
The Black and White World of Truffles
When it comes to truffles there is no grey. Truffles are either black or white and opinions regarding them are no dif…
Beer and Wings, Hermit Kingdom Style
Explore the Hospitality of North Korean in Cambodia: “what could be more foreign to a lifelong consumer of West…
Meet: Chef Adam Woodfield of Coca Chu
The dining experience at coca chu is casual and sociable, the cuisine is modern Southeast Asian influenced. The dishe…
Inside Omnivore: The Birth of a Global Food Brand
Omnivore started like a rebellion, [spring from the] understanding that food and cuisine were about to change, that t…
Jody Eddy and Chef Gunnar Karl Gíslason on Icelandic Cuisine
Jody Eddy traveled throughout Iceland with Chef Gunnar Karl Gíslason to get the stories and recipes of Iceland’…
Sense Memory: Grilling Secrets from Bill the Butcher’s Meat Whisperers
Getting advice from one of Bill the Butcher’s experts is like speaking to a true Meat Whisperer, and it will make you…
A French Baker in Brooklyn: “My Life in Sourdough”
Meet Marie Constantinesco, the filmmaker behind My Life in Sourdough, a mini-series about the culinary and romantic a…
What Would Brian Boitano Eat?
Olympic figure skater turned Food Network personality and cookbook author Brian Boitano reminisces about some of his …
A Conversation with Top Notch Italian Mixologist Cristina Bini
In America we talk more and more about mixologists, who are creators of new drinks, engineers of liquor stills. Read …
Interview with Daniel Vaughn – Greek God of Texas Barbecue
Daniel Vaughn may have the world’s best job. He is the only Barbecue Editor in the world, dedicating all of his life …
Interview with Rasmus Kofoed – Bocuse D’Or Winner and Recent Two Michelin Star Recipient
Honest Cooking interviews Rasmus Kofoed, Bocuse D’Or winning chef about receiving two Michelin stars for his fa…
Won’t You be My Valentine-Wine – An Interview with Wine Expert Jameson Fink
Find out about the perfect Valentine’s Day wine and what best suits this romantic holiday.
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Chef Talk – Wally Joe, Acre Restaurant, Memphis TN
Kalle Bergman talks to Chef Wally Joe about his souther roots, his passion for food and his newest restaurant Acre in…
Interview: Shaken not Stirred – a Celebration of the Martini
Serge Lesouarnec talks to cocktail authors Anistatia R.Miller and Jared M.Brown about their classic Shaken not Stirre…
Chef Joan Roca is a Master at Creative Cuisine
Chef Joan Roca is a master at creative cuisine and together with his two younger brothers, Sommelier Josep and Pastry…
Urban Oyster – Discovering NYC’s Edible History, One Neighborhood at a Time
From craft beer crawls to ethnic fare, David Naczycz and his staff are revolutionizing our understanding of New York&…
Interview with Faith Gorsky – An Edible Mosaic Cookbook Author
Spicie Foodie Nancy Lopez-McHugh chats with Faith Gorsky about her new cookbook, An Edible Mosaic: Middle Eastern Far…
Healthy Secrets from Rouge Tomate – Jeremy Bearman and James Distefano
We talk to Michelin-starred chefs Jeremy Bearman and James Distefano from Rouge Tomate about out how to eat healthy d…
Interview with Michelin-starred chef Atul Kochhar
Atul Kochhar is an Indian born, British based chef and is widely acclaimed for his take on modern Indian cuisine. Ree…
Dream Job Interview – Fortnum & Mason’s Confectionary and Bakery Buyer – Natalie Griggs
Thinking that being a confectionary and bakery buyer at a luxury food and wine store would be a dream job? Well, you&…
Meet the Chef: Dennis Leslie at The Brasserie, Hilton Adelaide
Christina Soong-Kroeger chats to the humble and easy going Dennis Leslie, Executive Chef at the Hilton Adelaide.
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An Interview with Fuschia Dunlop
Nikki Vivian talks to cook and food writer Fuchsia Dunlop.
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Meet the Chef: Duncan Welgemoed from Bistro Dom, Adelaide
Chef Duncan Welgemoed has worked with Heston Blumenthal and Gordon Ramsay. We talked with him about his cooking philo…
Cheese Glorious Cheese – Mini Interview with Tim Jones, from Lincolnshire Poacher
Nikki Vivian with a quick fire interview with Tim Jones, one of the two brothers behind Lincolnshire Poacher Cheese.<…
An Interview with Eric from Books for Cooks in Notting Hill, London
It is perhaps surprising that while most independent bookshops are struggling, Books for Cooks – a bookshop ded…
Chef Jesse Schenker on Inspiration
Jesse Schenker is the head chef at Recette in the West Village, NYC. Daniella Illerbrand sat down with him for a talk…
London – An Interview with Sustainable Caterers Squid and Pear
Squid and Pear is an award winning, UK based street food and event catering company run by sisters Claire and Lisa.
Russian Ambitions – An Interview with Michelin-starred Chef Hélène Darroze
Hélène Darroze’s third restaurant is scheduled to open in Moscow at the end of October. Reena Pastakia met with her t…
Meet the Chef: Ryan Edwards at Appellation at The Louise, Barossa Valley
Christina Soong-Kroeger meets up with another acclaimed chef from the Barossa Valley in Australia.
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Behind the Knives: Masters of Social Gastronomy
Masters of Social Gastronomy as excited about the history and science of food as they are about eating it.
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Meet the Chef: Zach Riemersma at Collingrove Homestead, Barossa Valley
Christina Soong-Kroeger meets Zach Riemersma from Collingrove Homestead in Barossa Valley, Australia.
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Behind the Knives: Mardi Miskit of Brooklyn Fork and Spoon
In just over a year, Mardi and Rebecka have turned their amateur culinary ambition into one of Brooklyn’s most …
Sixty Second Interview with Shelina Permalloo – MasterChef 2012 Winner
Shelina Permalloo was crowned winner of UK MasterChef 2012. Reena Pastakia managed to squeeze into her schedule to as…
The Sommelier of the New Nordic Cuisine – Video Interview with Christian Aarø Mortensen
Kalle Bergman met Christian Aarø Mortensen, of the Michelin starred restaurant AOC, to talk about wine pairings for t…
Chef Jose Salazar – A Little Lagniappe
Primarily heard in Southern Louisiana, this term is widely used in shops and restaurants, and refers to “a little som…