Interviews
To Sommeliers, arguably the most knowledgeable wine people in the world, how do Grenache wines from Europe rank? We chatted with three different wine professionals to hear what they love about these European wines and how they like to pair them with food.
Kenji Lopez-Alt himself from Serious Eats tell us how to make the perfect burger without a BBQ or grill.
An American chef with an Italian background cooks farm-to-table in Mexico. Let the challenges begin!…
If there’s one woman who does it all, it’s Joanne Weir. It’s tough to count all the pots the award-winning cookbook author and chef has her hands in.
An interview with Atsushi Tanaka from A.T. Restaurant, Paris on his dynamic, progressive gastronomy and how he sets himself apart from all others on the Parisian restaurant scene.
Even if you are unable to attend the Milan Expo this spring, Chef Marco Barbisotti has some tips to give you the same Milanese flavors.
Alex and Stacy, the Meringue Girls, have taken London by storm with their light meringue kisses.
If you haven’t heard of Patricia Wells by now, you might be living under a rock. The acclaimed journalist paved her own food career from New York to France.
Can you think of a more perfect way to start off grilling season than roasting on the grill? Gather your friends and family – we visited Lobel’s Butcher Shop, of New York City for pointers on how to “grill” the perfect roast.
Meet Audra Mulkern, she is putting good food in the spotlight and on our radars.
Celebrity chef Curtis Stone has a lot on his plate, read the interview to learn more about the Australian chef.
An interview with the individual behind WINERAM, Colin West.
We sit down with Chef Alejandro Abad to chat about his new gig as the Executive Chef at the Sofitel San Francisco Bay’s signature restaurant Bay 223.
An ode to Claes Bech-Poulsen, the man behind the sharp photo lens that has perpetuated food art and star chefs from all over the world.
Jody Eddy traveled throughout Iceland with Chef Gunnar Karl Gíslason to get the stories and recipes of Iceland’s changing culinary tradition.
Getting advice from one of Bill the Butcher’s experts is like speaking to a true Meat Whisperer, and it will make you the hit of your Labor Day BBQ.
Olympic figure skater turned Food Network personality and cookbook author Brian Boitano reminisces about some…
In America we talk more and more about mixologists, who are creators of new drinks, engineers of liquor stills. Read about it on Honest Cooking today.
Find out about the perfect Valentine’s Day wine and what best suits this romantic holiday.
Kalle Bergman talks to Chef Wally Joe about his souther roots, his passion for food and his newest restaurant Acre in Memphis Tennessee.
Serge Lesouarnec talks to cocktail authors Anistatia R.Miller and Jared M.Brown about their classic Shaken not Stirred book.
Chef Joan Roca is a master at creative cuisine and together with his two younger brothers, Sommelier Josep and Pastry Chef Jordí, he has developed an extraordinary Girona, Catalonia, dining experience.
Spicie Foodie Nancy Lopez-McHugh chats with Faith Gorsky about her new cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair.
Atul Kochhar is an Indian born, British based chef and is widely acclaimed for his take on modern Indian cuisine. Reena Pastakia visited him in his restaurant Benares.
It is perhaps surprising that while most independent bookshops are struggling, Books for Cooks – a bookshop dedicated to cooking is thriving.
Kalle Bergman met Christian Aarø Mortensen, of the Michelin starred restaurant AOC, to talk about wine pairings for the New Nordic Cuisine.
Primarily heard in Southern Louisiana, this term is widely used in shops and restaurants, and refers to “a little something extra.”
What are his tips for anyone who wants to break into the world of craft beer? Jackie Dodd sits down with the king of Los Angeles Craft Beer.
Reena Pastakia caught up with Angela Malik to find out more about her “five taste sensations” ethos and her career to date.
Carly is a Contributing Writer at Honest Cooking. Her interest in “food as culture” led her to Paris, where she studied culinary criticism.
Meet Honest Cooking contributor Shuchi Mittal from the blog 29 Calories.
Meet Marissa Sertich, Honest Cooking’s own pastry master, and hear more about how her obsession for baked goods started.
Mandy Baca interviews Jonathan Cristaldi from the wine website The Noble Rot.