Cooking Your Way Out Of Prison

Modern prison food is canned, frozen or fried, heavily processed food. But in the 19th century,..

Breakfast: Nordic Food Lab Sautees Hissing Cockroach

The good people at the Nordic Food Lab in Copenhagen claim to investigate old and new raw mater..

Hell’s Kitchen Winners – Then and Now

Hell's Kitchen, the reality cooking competition broadcast on Fox, hosted by British celebrity c..

Interview with Chef Matthew Kirkley

Chef Matthew Kirkley, a Baltimore native, has been in kitchens most of his life. He started his..

Review The Fat Goose Brooklyn

When Chef Jennifer Cole informed me that she was moving from the Upper West Side to Brooklyn, I..

Scratch and Sniff Restaurants

So much for being foodies, we like to take note of our dining experiences for future references..

Interview with Chef Andre R. Malarky

Andre R. Malarky is the Head Chef and General Manager at Dos Mestizos in Boracay (a gorgeous is..

Why We Love Skye Gyngell

Being a seasonal chef isn't a bad idea at all. And if you're Skye Gyngell, it can actually be a..

Why We Love Clare Smyth

Well, well, well... If there is anything that is pleasantly surprising then this is it. Given G..

Interview with Chef Lisa Tse

Lisa Tse, CEO and head chef of the award winning Sweet Mandarin talks about her culinary work, ..

A Look at Guy Savoy, the Chef and the Restaurant

Image via vegasuncorked Guy Savoy is not just any other chef; in addition to his awar..

Jamie Oliver-backed Restaurants Receive Grant

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Celebrity Chef John Burton Race Declares Bankruptcy

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Interview with Eli and Max Sussman, Co-Author of Freshman in the Kitchen

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El Bulli Wins Best Restaurant In The World

Ferran Adrià El Bulli, the quaint restaurant on the Spanish Costa Brava has been judged the ..

World’s Best Restaurant Awards Tonight In London

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