Interviews
Natasha Mesa’s journey to Milady’s, the legendary bar in Soho, proves this saying rings true;…
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.
Getting down to the essence of who the inspiring Baja Californian chef Diego Hernández is.
Kenji Lopez-Alt himself from Serious Eats tell us how to make the perfect burger without a BBQ or grill.
The Chefs at Intercontinental Ko Samui, Thailand teach us to make an Allergy-Free version of Tom Kha Gai, a delicious chicken soup in coconut milk.
Get to know Robert Gaggl, the bar and lounge director at the Bulgari Hotel. Rather than having a signature style, he works for the guest, making sure they leave happy and inspired.
Inspired by a career in food packaging, Antidote founder Red Thalhammer peels back the wrapper to create chocolate that lives up to its eye-catching design.
Farm-to-table. All-natural. Organic. All buzzwords being thrown around by restaurants and cooks these days, but even they might still be missing the point. Many parts of vegetables like their leaves or roots aren’t being used to their full potential; reserved for the compost pile. Its time for things to change. Every single part of the vegetable is usable and edible, and can transform any dish. It’s a celebration of using whole vegetables in day-to-day cookery. Come take a new look at some old friends.
Well-known blogger Lesley Tèllez’s new cookbook, “Eat Mexico,” is a love letter to authentic Mexican street food. It gives readers a glimpse of food that isn’t stylized, but raw and bursting with local flavor. “Eat Mexico” is your roadmap to fresh, authentic Mexican street food that you can make in your own kitchen.
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.
NYC’s ReViVer promises to provide food that is both nutritionally beneficial and enjoyable to eat, affordable, and ready to eat in four minutes.
Farmhouse Tap & Grill in Burlington, Vermont, is housed in a repurposed McDonald’s, but the food served here couldn’t be further from Golden Arches cuisine.
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.
Joy Zhang sits down for brunch with Tim Byres, co-owner and Chef of Dallas’ acclaimed restaurant, SMOKE.
The goat farmer winners of the Amazing Race and founders of Beekman 1802 feature sweets and passed down family stories in their latest cookbook.
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.
When it comes to truffles there is no grey. Truffles are either black or white and opinions regarding them are no different.
Explore the Hospitality of North Korean in Cambodia: “what could be more foreign to a lifelong consumer of Western capitalism’s fats, oils and sweets than the food and culture of the DPRK?”
The dining experience at coca chu is casual and sociable, the cuisine is modern Southeast Asian influenced. The dishes are designed to be shared…
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.
Meet Marie Constantinesco, the filmmaker behind My Life in Sourdough, a mini-series about the culinary and romantic adventures of a French girl living in New York.
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.
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.
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.
Christina Soong-Kroeger meets up with another acclaimed chef from the Barossa Valley in Australia.
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.”
Like many self-employed chefs, Jenna Helwig wears multiple hats: personal chef, culinary instructor, recipe developer, freelance writer and TV consultant.
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.
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.
Meet Marissa Sertich, Honest Cooking’s own pastry master, and hear more about how her obsession for baked goods started.
Meet Dr. Phil, the eccentric Meat Scientist behind Certified Angus Beef.
Denise Sakaki asks that ancient, universal question. – What’s in your spice rack?
Carly DeFilippo sits down with Aurélie Bessière, to learn more about culinary uses for tea.
Nancy Lopez-McHugh talks to S.H. Fernando Jr., author of Rice and Curry – Sri Lankan Home Cooking.
Kalle Bergman went to Aalborg, Denmarks fourth largest city to interview one of the country’s most celebrated chefs.
Mandy Baca interviews Jonathan Cristaldi from the wine website The Noble Rot.
Meet Ian Lai, teacher of urban agricultural programs and food sustainability – get advice on how to approach growing your own food.