A new cooking show is vying for a slice of the prime time audience on network TV: ABC's The Taste. However, despite all the proclamations, The Taste and the culinary approach it promotes stay safely within the mainstream.
Careers Through Culinary Arts Program (C-CAP), a pioneering organization that has awarded $37 million in scholarships for students attending culinary/hospitality programs across the U.S., will be holding its annual Gala Benefit on Monday, March 4.
In a recent chat about food, hair products and all points in-between, I was reminded how much I enjoy her energy and how much I respect all she has accomplished with a sense of humility, but no apologies for taking the culinary world by storm.
Bobby Flay Fit is meant to motivate people to "make exercise and eating right a part of their daily routine. That's it. It's not some magic bullet or new formula." Flay wanted to inspire people by showing them that if he, a chef, can do it, then so can you.
The hotels with the most bragging rights are going a step above by not only offering a gourmet experience in the dining room but one delivered to your door as well.
Traveling just a few blocks, you can't help but walk by a renowned restaurant, whether it boasts reliable, traditional fare or funky fusion that you can't find anywhere else.
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.