Do you actually use your Magnetic Bag Clips at the now infamous Guy's American Kitchen & Bar? Do they live up to your expectations?
Though interviews and footage of famous chefs occupy most of the screen time in Three Stars, his main focus is the industry itself, in its business aspects and its complicated relationship with critics.
Why do we have this urge to eat food that nobody else is eating?
Cook often, make what you like, drink wine -- we agree with these tips!
I had issues with "Top Chef" last season -- a lot of issues -- and though "Top Chef: Seattle" feels like my old favorite reality competition show again, I am still a bit wary.
At long last, New York's Upper East Side welcomes back Pâtisserie François Payard. "This place is all about bringing a new 'Payard' and that was the challenge."
See all the food photos, taken all over the globe, that Eric Ripert carries around on his mobile--and read what he told us about why he couldn't resist taking a photograph.
The StarChefs.com International Chefs Congress continues to educate, inspire, satisfy and push the boundaries of an industry known for its distaste of boundaries.
I think it was Michael Pollan who once said, "Drink liquor. Far too much. Mostly absinthe."
These days, we're all amateur food pornographers. But we thought the phone photos of a professional chef and consummate foodie like Mario Batali would be even yummier than those of us layfolk.
Get a taste of chef David Burke's everyday culinary encounters in his iPhone photos of food, from savory peanut brittle to watermelon-and-asparagus salad at David Burke Kitchen.
You may know Dale Talde as the lovable two-time cheftestant who didn't quite make it to the finish line on Bravo's Top Chef. But the ambitious Asian-fusion connoisseur is now making a local name for himself in Park Slope, Brooklyn.
Did you know September is Hunger Action Month? Here are a few options for you to consider if you're asking, "Where is there hunger and how can I help?"
Alice Waters, a founder of America's farm-to-table movement, gives us a peek into her daily culinary life, sharing shots of fresh fish from her trip to Morocco, colorful Indigo Rose tomatoes, and a Bastille Day display at Chez Panisse that looks entirely like a Renaissance-era painting.
So much hype about chefs and who's the most influential on social media, etc. It's all a distraction from who makes the best food. Isn't that what chefs are supposed to do?
When Curtis Stone, host of Bravo's Around the World in 80 Plates and Top Chef Masters, realized he wanted to be a chef, he left Australia and headed for Europe. After traveling around a few months, he landed in London at the doorstep of Marco Pierre White.