Tom Yam Macarons - French macarons that encapsulate the flavors of Thai Tom Yam herbs: galangal, lemongrass, and kaffir lime. Recipe from the master!
Oyster and Pearls - the first course in the Chef's Tasting Menu at Per Se in New York
Who looks at a red pepper and thinks, "Red Pepper Velvet Cake!" Chef Amanda Cohen of Dirt Candy, that's who...
Asparagus and sea scallop risotto featuring carnaroli rice. Yum!
Kumamoto oyster with fois gras and uni from Morimoto in New York
[INTERVIEW] Can you actually remove the gas from beans? A Whole Foods Store Chef reveals his secrets!
Chef Ludovic Lefebvre's Foie Gras Croque Monsieur
Grilled Green Chef's Salad. The perfect combo of fresh greens, chargrilled veggies, crunchy seeds and salty pecorino.
Albóndigas en salsa (Spanish meatballs in tomato sauce)
John Torode's Chicken Leek and Mushroom Pie
Hot cabin-made cinnamon rolls with a side helping of mountain snow. Perfect!
Chocolate Tart recipe from Aria Restaurant in Sydney
This is what Brie cheese looks like after two hours of whipping! LudoBites, Los Angeles.
Les Petits Chefs try their hand at Jamie Oliver's Chicken Chow Mein with delicious results!
How to make oven-dried strawberries infused with different herbs and spices - Lessons learned through replicating a pro chef's recipe.
From Repast in Atlanta, GA, Japanese Octopus Carpaccio, Shaved Fennel & Onion Salad
"1929 Gateau au Chocolat" aka Depression Cake by Chef Lida M. Touzalin
[INTERVIEW] Find out which hip D.C. restaurant offers yoga for foodies and built its business around obtaining the freshest products
Hot cross buns - A date with Chef Sam [recipe with detailed step-by-step photos]
Uri Scheft's soft and feathery Challah
Interview with Masterchef winner & restaurateur, Mat Follas
No-knead baguettes by Chef Sam
Chanterelles, Interview with Masterchef winner &restaurateur, Mat Follas
Easter story: an old Greek woman, a stubborn donkey and a beautiful egg-studded bread. Kali Anastasi!
Red Eggs. Dyed for Lambropsom0 or a festive Easter basket. Recipe and instructions.
Oo La La! French Flambé Pizza with onion and prosciutto on cream sauce.
Chef Art Smith's Hummingbird Cake
Cucumber and English cheddar on a British brown bap. Lunch perfection!
How To Use Gelatine!
Napa Cabbage Slaw with Octo Vinaigrette (also recipes for spicy soy-glazed chicken wings and pickled cucumbers.)
Chef Makoto of Sashi in Manhattan Beach created these crab claw corn dogs - beer battered crab claws with a sprinkling of sea salt
The winning dish at the S. Pellegrino Almost Famous Chef Finals competition - herb scented seared venison
Stuffed mussels with spinach and prosciutto. A tasty treat from the Italian Riviera, with a complementary travel tale.