Stories
Brenda Benoit shares with us her thoughts on the importance of food, and why she’s obsessed with taking pictures of it.
Wachau Gourmet Festival recently greeted two Danish star chefs to their region and paired the food with the tremendous wines from the region – a match a god worthy.
Based in Vienna, mischer‘traxler develops and designs products, furniture, installations and more, with a focus on experiments and conceptual thinking.
Hugh Amano tells us about his garden theft and the craving for mint juleps.
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.
Daniel Vaughn may have the world’s best job. He is the only Barbecue Editor in the world, dedicating all of his life to eating and writing about barbecue.
Wafting streamers of savory steam. Scarlet-spiced stained fingers. Tasty, tender morsels of tail meat.
Episode 5 takes us up to the Hawkes Bay Wine Region for some top end Syrah at Trinity Hill Winery with legendary winemaker John Hancock.
There is love. There is family. And there is chocolates.
Justin Ide visits the Free Union Grass Farm to meet the owners Erica and Joel, to talk about their local food production.
Your tax dollars support the great Smithsonian Museums and National Zoo, and also, the cherry trees located all around the National Mall.
The approaching Easter holiday brings to mind an amalgam of secular, religious and ethnic traditions.
The Island San Lazzaro degli Armeni is not a secret, it is secretive. It is the kind of place where the simple things somehow seem magical.
Forty years ago on a family vacation in Portugal Michelle M. Winner’s sister fell in love with an almond tart. And so did she.
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.
Last year, Reena Pastakia quit her job to sign up for an Intensive Cordon Bleu Diploma course. Here she tells us about the first weeks.
I’m thrilled to have the opportunity to contribute to my own column here on Honest Cooking, called Middle Eastern Magic.
If there is one thing Reid Nichols wished he paid more attention to while apartment hunting, it is the kitchen.
Serge Lesouarnec talks to cocktail authors Anistatia R.Miller and Jared M.Brown about their classic Shaken not Stirred book.
A great way for kids to have fun with, and be interested in learning about veggies.
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.
Tilgul is a colourful sesame candy coated with sesame seeds, often served on Makar Sakranti, a Hindu festival celebrated on 14 January.
Noah Charney tells us about the origins of peposo, a renaissance recipe.
A new year is here, and for many, it’s seen as a fresh start. While many people are resolving to cut back what they eat, consider the opposite – adding more to one’s diet.
If “man’s cooking” in the summer season is all about the barbecue grill, then surely its winter variant is braising. Noah Charney tells us all about it!
Spicie Foodie Nancy Lopez-McHugh chats with Faith Gorsky about her new cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair.
Episode 2 of the WineRam Experience takes place in Christchurch and the Greater Canterbury Wine Region with focus on Waipara and Pegasus Bay Winery.
Take a moment to appreciate the way your city celebrates the season, and fall in love all with what it means to be home for the holidays.
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.
This is the first episode of a six part web series on New Zealand’s wine, travel and adventure sports.
A trip that would turn out to change Daniella Illerbrand’s view on life, food and the way she perceives flavors in more than one way.
Alec Torelli hears about a small gelato chain that dare to challenge the conventional model of gelato, and decides to check it out.
It’s no surprise that a holiday associated with monsters, lends itself to the belief that deep down, we all seek a bit of a scare sometimes.
It is perhaps surprising that while most independent bookshops are struggling, Books for Cooks – a bookshop dedicated to cooking is thriving.
Christina Soong-Kroeger meets up with another acclaimed chef from the Barossa Valley in Australia.
Sometimes you you wonder if those favorite snacks as a kid are as good as you remembered. Let’s take a sugar-coated walk down Memory Lane.
Donna Fialkoff forages for chanterelle in the forests of northern Vermont and offers advice on how to find, store and prepare wild mushrooms.
Daniella Illerbrand headed for California to get a new perspective, and fresh culinary inspiration.
What is it about eating food outside that just makes it taste more vibrant and memorable?
Kalle Bergman met Christian Aarø Mortensen, of the Michelin starred restaurant AOC, to talk about wine pairings for the New Nordic Cuisine.
Chef Julie Frans is committed to spreading the message of the importance of eating healthy and putting the rainbow on children’s plates.
After her last day at culinary school Laura shares what she is (and isn’t) looking forward to as she shifts to working in a real restaurant.
Primarily heard in Southern Louisiana, this term is widely used in shops and restaurants, and refers to “a little something extra.”
Like many self-employed chefs, Jenna Helwig wears multiple hats: personal chef, culinary instructor, recipe developer, freelance writer and TV consultant.
On a trip to Rome, Rachel Bajada found herself in the Italiano version of the “Soup Nazi” episode from Seinfeld.
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.
Garlic’s growing timeline can feel like an eternity for a kindergarten class. But there’s light at the end of the tunnel.
From the 5:30 wake up, to rush during service, Laura Davidson shares what a typical day as a culinary student is like.
Partners Guido Martinetti and Frederico Grom have achieved huge success with their old style gelato shops.
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.
A bunch of brave young epicures get their first taste of home grown radishes.
Meet Marissa Sertich, Honest Cooking’s own pastry master, and hear more about how her obsession for baked goods started.
Kalle Bergman went to the Faroe Islands to feast on some of the best seafood in the world.