Compliments to the Chef are often difficult to reward because they are busy manning the kitchen. At Riot House Restaurant in Hotel Andaz, grab a front row seat and enjoy an intimate, seasonally prepared multi course menu WITH the chef.
As preparations for his new and rapidly evolving venue in San Sebastián, Michelin-accoladed Chef Paulo Airaudo works non-stop on dishes for the new menus that will delight the foodie destination from spring 2017.
Kenji Lopez-Alt himself from Serious Eats tell us how to make the perfect burger without a BBQ or grill.
Chef Guido Gilardoni is the head chef of Il Giardino, an Italian restaurant located at the Half Moon Resort in Montego Bay, Jamaica.
Featuring James Beard Award winners and finalists, the exclusive Montana Master Chefs is a world-class culinary event held annually in the Big Sky Country.
Served at Les Solistes, Chef Roel’s roasted pigeon recipe is a perfect segue into fall with rich, earthy flavors.
The Portland wine tasting spot, TeSóAria, is also know for their amazing vegetarian food. Make a batch of their renowned hummus, no matter where you are.
Headed to the Olympics? A local chef suggests favorite spots for all three meals.
TIQA in Maine makes some awesome bagels. Learn how to bake great bagels right in your own kitchen from their pastry chef.
Sailing down the Amazon River in Peru, the Aqua Expeditions run Aria riverboat aims to connect visitors to the local flavor of its indigenous people, still living along the Amazon today.
Try a simple, Jerusalem-style hummus that is perfect for a late-night snack or with fresh summer vegetables.
Los Angeles’ natural beauty is not merely a source for wanderlust-worthy photos. It’s a setting that you can really sink your teeth into. “”Top Chef Duels”” winner CJ Jacobson explains how foraging in Los Angeles has given him the creative freedom to, well, win Top Chef. We also learn of his favorite spots in town, from the mountains to the beach.
At The Allison Inn, guests gather for dining, sustaining and savoring the beauty of Oregon’s land, especially through food.
Recreate the Saint Honoré Pastry pastry, named after the patron saint of pastry chefs, that calls upon basic techniques of desserts.
The playful Italian born chef, Walter El Nagar, behind the über trendy Barbershop pop-ups in Los Angeles is packing his chef knives and going on a European mini-tour.
Josh Moore, Executive Chef and Pastry Chef of Volare in Louisville, perfects the Italian-Southern flavor duo with passion and the use of his farm’s produce.
Peruvian food is super hot at the moment and Japanese food is always trending. Chef Ricardo Valverde is bringing the best of both worlds together at Ancora Restaurant.
According to favorite local chefs, here is where you should be eating in Vancouver.
Want to know which restaurant spots Curtis Stone deems date worthy? Read on …
Los Angeles Chef of Italian restaurant, Alimento, travels to Northern Italy for inspiration.
Want step up your baking game, but don’t know where to start? Here are 25 habits of professional pastry chefs that you can do at home.
Perched on the shores of Lake Vänern, Läckö Castle is a stunningly well-preserved icon of West Sweden. Besides the unique lodging accommodations and lively events, the grounds are home to a producing garden and a talented crew of cooks.
The Executive Chef of the Waldorf Astoria in Park City is up to new and creative things in the kitchen, but he does it without sacrificing the diners pleasure for his own ego.
Brimming with fresh fish and clear waters, here’s everything that must be experienced and devoured in Key Largo. Plus, try a recipe for a favorite seafood dish.
At Lakehouse Inn, Chef Nate Fagnilli is a part of the vibrant meat, cheese, and butchery scene that is changing the taste of the Ohio landscape.
Naples is lucky to have an awarded chef at Osteria Tulia making inspired food in a comfortable, farmhouse atmosphere. Try his caramelized brussels sprouts recipe.
Named Chef of the Year, the talented and young Thomas Sjögren gives us a lay of the land when it comes to the best bites in Gothenburg and West Sweden.
Australian-Vietnamese chef, Luke Nguyen, traveled to France to discover the source of much of Vietnamese cuisine. He left with enough knowledge to write a beautiful travel cookbook that takes us on an edible journey.
Cooking for a resort on the remote Laucala Island of Fiji, Chef Anthony Healy calls upon local produce, flavors, seafood, and livestock to create a vibrant menu.
Learn the ins and outs of how St. Croix stays local with good food, that’s good for you. Check out what you could taste at DINE VI restaurant week.
When on vacation, dining at a hotel restaurant usually can never compare to venturing out to a local favorite. However, at Athen’s Sofitel Hotel Chef Theofanis Stathis creates a menu worth staying in for.
Chef Emelie Nielsen of Norrqvarn Hotell, native to West Sweden, knows the local flavors and produce. Take a bite of her favorite pike perch recipe.
Smokey, tender meats in the Midwest? You bet. Discover a national favorite kitchen dishing out some of the best barbecue in Indianapolis.
Chef Gilberto Guidi weighs in on cooking honest food, olive oil farming and what it’s like running a rustic trattoria in Northern Italy.
When chefs travel, it is never for pure pleasure. Each time they embark to a new world with foreign cuisine they are absorbing and devouring as much as they can in the name of research and development. Braden and Yasmin Wages, chef-owners of Malai Kitchen, traveled to Bangkok and beyond for some R&D.
Food trucks have taken a back seat to outdoor food markets and we are so excited for the delicious creativity, here are our new favorites at Broadway Bites.
Connecting the community, Chef Mike Davis gives diners a bite of Columbia’s delicious history while evolving with the ever-growing food scene of the city.
Chef Digby Stridiron, a St. Croix native, discusses favorite island ingredients used in the vibrant foods he creates in St. Croix and beyond.
Famed French baker Éric Kayser has launched his new book, “The Larousse Book of Bread.” Meant for the home baker, the book breaks down different techniques and recipes to enjoy in the comfort of your own kitchen. Now you can feel like you’re deep in the heart of France, without actually going there.
Jayne Reichert, of Cavallo Point Lodge, loves to cook with bold flavors. Here are her favorite spices and how to use them to create unique flavors.
Crawfish season is in full swing and it is time to celebrate the time of year and enjoy an asparagus ragout complete with a white wine-cream sauce.
Three chefs put aside their egos to collaborate and create one of Israel’s, and the world’s, best restaurants.
An American chef with an Italian background cooks farm-to-table in Mexico. Let the challenges begin!…
European company, La Belle Assiette, brings talented chefs of all backgrounds into hungry diners homes for a meal they can enjoy without stepping outside.
Ronny Emborg will enter Atera’s kitchen in NYC as the new chef and promises to bring “lightness and rawness” to an already impressive dining experience.
Where Chefs Eat gives gourmands solid recommendations from favorite culinary icons so you can be sure to impress on Valentine’s Day.
Whether you prefer to call them griddlecakes or flapjacks, there’s one fact we can agree on: pancakes are delicious. Here are our favorite chef creations.
While we have no issues brewing a pot of milk and making cocoa concoctions at home, there are chefs who have taken the cold-weather elixir to new levels.
The eleven seat, detail-oriented restaurant in New York City by Chef John Daley creates high-quality sushi inspired by Japanese tradition.
Talented Danish chef of NYC, Carl Kristian Frederiksen, will be showcasing pure Nordic flavors alongside world class chefs at the ever changing NORTH popup.
Chef Sasu Laukkonen, is passionate man who dedicated his heart to the kitchen at a young age. Join him as he creates pure food representing Finnish Cuisine.
We all make mistakes in the kitchen. But when you’re a celebrity chef, the world knows when you put your name on a recipe that doesn’t quite cut it.
In reality, a kitchen only needs three knives, a chef’s, serrated, and paring knife. De-clutter your drawers and sharpen your slicers, in under an minute.
Chef David Haick presents his favorite go-to vegan salad drizzled with dill vinaigrette and spiced up with arugula and radishes.
From a cook to glamorous food empires, these ten well-know chefs have the most restaurants to their name.
Sofitel San Francisco Bay’s executive chef Alejandro Abad presents his delectable dinner for Valentine’s day.
A hearty bouillabaisse made with littleneck clams, Roma tomatoes, black grouper filet and crab, by Chef Chris Hastings.
A rich soup made with fresh English peas, cream and fresh mint, created by Chef Thomas Keller.
Homeboy Industries provides a work for ex-cons in the gardens and kitchens of a thriving social enterprise that transforms felons into contributing members of the community.
This Pickled Shrimp recipe is a Southern favorite you could eat year round.