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.
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 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.
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.
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.
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?”
Omnivore started like a rebellion, [spring from the] understanding that food and cuisine were about to change, that they needed to change in France. Young chefs arriving…
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.
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.
Honest Cooking interviews Rasmus Kofoed, Bocuse D’Or winning chef about receiving two Michelin stars for his famous Geranium restaurant.
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.
From craft beer crawls to ethnic fare, David Naczycz and his staff are revolutionizing our understanding of New York’s food culture.
Spicie Foodie Nancy Lopez-McHugh chats with Faith Gorsky about her new cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair.
We talk to Michelin-starred chefs Jeremy Bearman and James Distefano from Rouge Tomate about out how to eat healthy during 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.
Thinking that being a confectionary and bakery buyer at a luxury food and wine store would be a dream job? Well, you’re probably right.
It is perhaps surprising that while most independent bookshops are struggling, Books for Cooks – a bookshop dedicated to cooking is thriving.
Hélène Darroze’s third restaurant is scheduled to open in Moscow at the end of October. Reena Pastakia met with her to find out more.
Shelina Permalloo was crowned winner of UK MasterChef 2012. Reena Pastakia managed to squeeze into her schedule to ask her a few questions.
Kalle Bergman met Christian Aarø Mortensen, of the Michelin starred restaurant AOC, to talk about wine pairings for the New Nordic Cuisine.