Stories
Honest Cooking’s coffee house tester, Bill Walsh, experiences skillful brewers at Cafe Moka.
Follow Katie’s tips and don’t be afraid to choose a wine the next time you entertain.
Explore the the wheat berry and learn about ancient grains with Diana.
Segmenting citrus fruits isn’t difficult. Just follow Brian Samuels great step by step guide and you’ll be safe.
Joy Zhang sits down for brunch with Tim Byres, co-owner and Chef of Dallas’ acclaimed restaurant, SMOKE.
Historically, the approach of the new year has been celebrated by many cultures as a time of hope, directly represented by what was on the plate.
The goat farmer winners of the Amazing Race and founders of Beekman 1802 feature sweets and passed down family stories in their latest cookbook.
At the turn of the 20th century, the modern mobile field kitchen for use in theaters of war was invented.
Noah Charney serves up a guide, with tasting notes, to a variety of competitors for the title of best ham slice, knocking on Prosciutto di Parma’s door.
Johanna Kindvall experiences the trauma of having her kitchen kidnapped, but it all turns out for the best.
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.
Steen Hanssen once again guides us through the wonders of German cuisine – this time, the classic Knödel.
Worst Wijn Cafe in Amsterdam offers a meat-heavy menu with wines by the glass or half glass on a casual setting.
At a farm in North Jersey, a team headed by an ex-engineer churns out European-style cheese to be turned into sandwiches with an nostalgic Americana twist.
Pork is used to make the filling of tortellini, bolognese ragu, crescentine or gnocco fritto, and many other specialties. We Love the Mangalitsa Pork! We Love Pigs!
@LizzyPancakes takes over the Honest Cooking Instragram and fills our feed with drool-inducing beautiful decadence.
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.
Gourmet sea salts are all the rage, but is the flavor worth the hype?
Scoping out the trendiest restaurant is all the rage but at-home dinner party can be just as magical, and much more intimate.
A charming neighborhood coffee shop offers some of the best coffee in South Jersey.
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…
New York first ever Nordic Food Festival debuts to tremendous success and lots of delicious food.
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.
With an editor and photographer in tow, Lars Hinnerskov Eriksen embarks on a 12-hour tour of New York’s dim sum scene.
Jody Eddy traveled throughout Iceland with Chef Gunnar Karl Gíslason to get the stories and recipes of Iceland’s changing culinary tradition.
Line cooks are the heart and backbone of any restaurant, enduring long hours and low pay to fulfill their passion: creating great food.
Hot Dog Championship in Denmark. Sausages are the street food of Denmark, and every year the most ambitious sausage….
On a houseboat in Copenhagen harbor, in front of noma, they have turned gastronomy into science.
Bistronomy, an offering of experimental haute cuisine at affordable prices, is breathing new life into the French food scene.
Eat Fish Twice a Week. The introduction of the USDA’s new “My Plate” dietary guidelines recommending at least two servings of fish per week has amped up the importance of incorporating protein-rich fish like salmon into American diets. Learn more about the Norwegian Salmon and get our favorite fish recipes.
By NORTH Festival
It’s said that those who can’t, teach. But when it comes to cooking, Spice Market’s Executive Chef Anthony Ricco is a master at both.
Christina Pickard explores the growing world of natural winemakers and the some of the unique characters who inhabit it.
Austrian-born Isabella Valencia creates delicious and stunning confections in small batches with ingredients imported from Europe.
A two-day event in New York City this weekend offers a chance to taste the popular Japanese spirit, Shochu.
Greenpoint Fish & Lobster Co. hosts a “Sunday at Sea” cruise full of fresh seafood and striking views of New York City.
On the tiny island of Jost Van Syke, The Soggy Dollar bar serves up it’s signature Painkiller cocktail to dedicated vacationers.
A Casa dell’ Acqua in small town in Umbria, Italy dispenses still or bubbly water for cheap and becomes a town gathering place.
A new pasta factory in Shoreditch brings authentic Italian food to London.
Hugh Amano recalls some of his indulgent culinary adventures in Japan.
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.
Before you embark on baking any pie this Labor Day, find out the tricks to making the perfect pie crust.
Don’t forget your vegetarian friends this Labor Day. Veggie kebabs are a great way to get them in on the grilling.
Kopi Luwak get its splurgy price from the unusual way that it is harvested. Read about Noah Charney’s experience sampling the coffee here.
At his Chicago restaurant, Alinea, Grant Achatz creates innovative food that challenges patrons’ expectations while remaining grounded in something relatable.
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…
Beer geeks love Mikkeller. But could the Danish microbrewery be about to change our perception of how food and beer go together?
Sarah Lambersky talks about chocolate and how we should ditch cheap varieties and pursue the tasty ones, regardless of price tag.
In late April 2013 Ocean Vodka family Smith opened their Ocean Vodka Distillery on the slopes of Haleakala in Kula, Maui on 80 acres.
There are a few basic rules that you can follow to make your next wine and cheese tasting perfect. Julia Mueller with a 101.
Whether you whip out your phone at restaurants, or set the stage for your pictures very carefully, tell your food story, and express it with more than words
As designers integrate food into their work, chefs are reciprocating by introducing design to their cuisine.
How much do you love chocolate? Are you a CHOCOHOLIC? Now it’s time to face the truth.
There should be a few Honest Cooking readers heading to the Danish island of Bornholm this summer.