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Cooks

The Only Acceptable Times to Send Food Back at a Restaurant

Thrillist | Posted 12.01.2015 | Taste
Thrillist

By: Carrie Dennis and Kevin Alexander Credit: Cole Saladino/Thrillist Few things are as frustrating as ordering a dope dish at a restaurant, but be...

What Chefs Really Think of Anthony Bourdain

Quora | Posted 11.18.2015 | Taste
Quora

What makes him authentic is that he didn't plan to be a world traveling writer. He put in the 20+ years of hard work. Not to get there, just to get by.

There’s A Shortage Of Cooks In America. Here’s The Simple Solution.

The Huffington Post | Shane Ferro | Posted 10.21.2015 | Business

Despite what some viral videos would have you believe, there are too few cooks in America. High-end restaurants are having trouble finding cooks who a...

Chicago's State of Culinary Affairs

Elysabeth Alfano | Posted 07.15.2016 | Chicago
Elysabeth Alfano

You may pick up a few tips for scoring your favorite food from your favorite chef and how being extra nice to a restaurant's executive chef and staff might be the brownie points you've been hoping for.

America's 50 Most Powerful People in Food for 2015

The Daily Meal | Posted 06.01.2015 | Taste
The Daily Meal

For the fifth year in a row, we set out to identify the most powerful people in the world of food.

7 Things You Probably Didn't Know About Guy Fieri

The Daily Meal | Posted 01.26.2014 | Taste
The Daily Meal

You've got to admit that he's a hard-working dude who's carved out a major niche for himself in the American culinary scene.

The Unsung Heroes of the Restaurant Kitchen

Honest Cooking | Posted 11.26.2013 | Taste
Honest Cooking

They are the poets of pork and aficionados of frites. They are also known as "line cooks."

Catherine New

Local Bakery Can't Fill Open Job

HuffingtonPost.com | Catherine New | Posted 01.07.2013 | Small Business

PROVIDENCE, R.I. -- At the nearly 100-year-old Scialo Brothers Bakery in the heart of this city's historic Federal Hill neighborhood, everything is do...

Store-Bought Shortcuts: What's Worth It, What's Not

Posted 03.13.2015 | OWN

By Lynn Andriani Find out which ingredients will help your meals, from prepeeled garlic to instant mashed potatoes....

WATCH: The Life Of Happy, Grass-Fed Sheep

Liza de Guia | Posted 11.12.2012 | Taste
Liza de Guia

Meet Anna Hodson, the young and gentle, sheep loving shepherd at Kinderhook Farm in Ghent, NY. The farm is dedicated to producing great tasting meat as well as the care and concern of each and every animal.

Summertime and the Cooking Is Plentiful

Traci Des Jardins | Posted 09.11.2011 | San Francisco
Traci Des Jardins

People can never believe that I still love to cook as much as I do, but for me making a meal is a relaxing and social experience. Where do I seek inspiration on what to cook for dinner?

10 BBQ Joints Chefs Love

Find. Eat. Drink. | Posted 08.06.2011 | Home
Find. Eat. Drink.

Barbecue - it's a noun, a verb and in many parts of the country, a religion. We rounded up a list of 20 smokin' barbecue joints, some so off the beat...

Piano Chicken and Other Tales of Cooking Gone Wrong

Holly Robinson | Posted 05.25.2011 | Home
Holly Robinson

What makes the difference between a cook like Dan and somebody like me, whose efforts often result in meals like volcanic eggs, or those shortbread cookies I made where I forgot to put in the flour, even though that was one of just four ingredients?

Indoor Pulled Pork

Big Girls, Small Kitchen | Posted 05.25.2011 | New York
Big Girls, Small Kitchen

Making pork butt for pulled pork doesn't require that much hands-on attention, but it does call for a massive chunk of time.

The Delicious Creations of a Hot, Young Chef

2morrowknight | Posted 05.25.2011 | Style
2morrowknight

Yasamin Beitollahi, one of the hottest chefs to emerge in years, is a world thinker, a world traveler, and a world connector.

10 World Class Chefs on Twitter Who Make it Sizzle

2morrowknight | Posted 05.25.2011 | Media
2morrowknight

Though nowhere near being a chef myself, I appreciate the care and time put into a great meal, and I am always curious of the cultural significance and history behind the meal in question.