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Liza Deguia

WATCH: NYC Vendy Awards Finalist, Luke's Lobster: Ambassadors of Maine

Liza de Guia | Posted 10.30.2013 | Taste
Liza de Guia

Meet Luke Holden, the president and founder of Luke's Lobster, a sustainably focused Maine seafood company based in New York City. Luke is a proud Mainer, or "Mainiac."

WATCH: NYC Vendy Awards Finalist, King Souvlaki of Astoria

Liza de Guia | Posted 10.27.2013 | Taste
Liza de Guia

"Grilling fast and grilling good" is the name of the game at this meat-on-a-stick street food stop.

Grazin's Grassfed Burgers: A Small Diner Aims to Make The Cleanest Burger You'll Ever Eat

Liza de Guia | Posted 08.02.2013 | Taste
Liza de Guia

Grazin' is the world's FIRST farm-to-table direct, 100 percent Animal Welfare Approved grassfed and finished burger joint.

Sky Ice: Daring New Flavors in Ice Cream (VIDEO)

Liza de Guia | Posted 08.25.2013 | Taste
Liza de Guia

Sky Ice, an artisan, all-natural ice cream shop in Park Slope, Brooklyn, is churning our flavors like lychee rose, wasabi peanut butter and dark chocolate campfire.

GoogaMooga Sneak Peek: Landhaus' Melt-in-Your-Mouth Bacon Sticks

Liza de Guia | Posted 07.16.2013 | Taste
Liza de Guia

Melt-in-your mouth, thick cut bacon on a stick: A preview of what's in store at GoogaMooga this year!

GoogaMooga Sneak Peeks: Jeepney's Cured Pork Chori Burger

Liza de Guia | Posted 05.15.2013 | Taste
Liza de Guia

"When it comes to Filipino food, everything's gotta be BIG."

On Why We Cook: To Break Taboos and to Create

Liza de Guia | Posted 05.03.2013 | Taste
Liza de Guia

Sung Park, chef and owner of Bistro Petit in Brooklyn, is breaking taboos with his bold-flavored Korean French cuisine.

On Why We Cook: To Seek Refuge, To Inspire And To Remember

Liza de Guia | Posted 04.16.2013 | Taste
Liza de Guia

What compels us to cook? I come to the kitchen to be fully present in the moment.

A Vegetarian Butcher Makes a Case for Wheat Meat

Liza de Guia | Posted 06.10.2013 | Taste
Liza de Guia

"Seitan isn't a meat replacement, it's a food stuff in its own right," say the seitan specialists behind Monk's Meats, which produces between 100 to 150 pounds of seitan a day.

WATCH: A New Take On Freshly Baked Cookies

Liza de Guia | Posted 03.12.2013 | Taste
Liza de Guia

I had never seen fresh baked frozen cookies marketed in the freezer aisle before and I was intrigued (maybe a little skeptical), but I'm so glad I tried 'em.

WATCH: The Art Of Making Tempeh

Liza de Guia | Posted 01.31.2013 | Taste
Liza de Guia

"For a vegetarian, in particular, it's the best kind of protein you can eat."

Handmade Sriracha May Challenge Our Loyalty To Original

Liza de Guia | Posted 01.12.2013 | Taste
Liza de Guia

Meet Jolene Collins, the founder and artisan behind Jojo's Sriracha in Brooklyn, NY.

Making Meatless Charcuterie: Fig Salami

Liza de Guia | Posted 12.26.2012 | Taste
Liza de Guia

By using the same principals applied to meat, Charlito began making a meatless fig salami.

WATCH: Brooklyn Bouillon: Treating Bones Like The Gold Of An Animal

Liza de Guia | Posted 12.05.2012 | Taste
Liza de Guia

Find out what makes a good stock from Rachael Mamane, founder of Brooklyn Bouillon, the first sustainable and traceable small-batch artisan stock company based in Brooklyn, NY.

A Farm To Keg Beer: Captain Lawrence Brewery's Fresh Roasted Pumpkin Ale (VIDEO)

Liza de Guia | Posted 12.01.2012 | Taste
Liza de Guia

I've never really thought about what actually goes into a pumpkin ale. I guess, I thought it was just a blend of spices that gave the beer its signature flavor. Until now.

Try This Dish: Boubouki's Fluffy & Moist Olive Oil Pear Cake (NYC)

Liza de Guia | Posted 10.11.2012 | Food
Liza de Guia

On any given day at Boubouki, a teeny-tiny artisan Greek food stand in the Essex Street Market, there are only eight slices of Rona Economou's fluff...

WATCH: Inside A One-Of-A-Kind Oyster Farm

Liza de Guia | Posted 10.13.2012 | Food
Liza de Guia

Montauk Pearls are new to the oyster scene, and the success of their operation has given the East End a new found interest in aquaculture.

WATCH: Wooly's Ice - Making Shaved Ice Desserts Cool Again

Liza de Guia | Posted 07.18.2012 | Food
Liza de Guia

"In my head, I just know that if our business failed, it's not because of the product, it's definitely because of our business acumen - that's how m...

The House That Chicken Wings Built: NYC's Kasadela Izakaya (Video)

Liza de Guia | Posted 07.17.2012 | Food
Liza de Guia

The restaurant wasn't doing well financially; they knew they needed something special on the menu to draw in customers. But what could that one thing be?

Bark Butter: Why Every Hot Dog Needs a Little More Pork Fat

Liza de Guia | Posted 04.04.2012 | Food
Liza de Guia

"We're in New York. We have dirty water dogs. But, I'll be honest, I don't love a boiled hot dog. I'll probably never eat one again." Meet Josh Shar...

A Look At Jo Snow Syrups: Making Coffees, Sodas & Cocktails More Fun

Liza de Guia | Posted 03.20.2012 | Food
Liza de Guia

Melissa makes syrups for a living. That's her job -- boiling and bottling up to 500 syrup bottles a week. She's good at it. Really good at it.

WATCH: How One Farm Will Keep Going After Hurricane Irene

Liza de Guia | Posted 11.27.2011 | Food
Liza de Guia

"I didn't have time to think about being scared." On August 28th, hundreds of farms in upstate New York were destroyed by massive floods caused by Hu...

150 Cod Tongues & A Passion for New Nordic Cuisine

Liza de Guia | Posted 11.20.2011 | Food
Liza de Guia

"Many times, people have asked, 'How in the world did you become involved in this competitive cooking madness?' And, it's weird, because I'm not what ...

Should Every Restaurant Have A Farm?

Liza de Guia | Posted 11.06.2011 | Food
Liza de Guia

"Last year we had way more produce than we could use, so this year, we tried to scale back a little bit to hit the sweet spot a little more closely." ...

Kelvin's Slush: "Kicking Slurpee's Ass Since 2009"

Liza de Guia | Posted 10.18.2011 | Food
Liza de Guia

"Ultimately, I hope our customers have a great experience. I hope it cools them down. I hope it reminds them of their youth. And, most of all, I hope ...