It's a no-holds-barred culinary face-off with lots of beef tongue and awful crab dip I scream, you scream, we all scream because tensions are extremely high on Top Chef at this point in the season. Also, now I want ice cream. Sure, part...Show More Summary
“It’s very chaotic and the time is ticking down.”
The ‘Cooking in America’ host makes use of local Hilo seafood and produce Under the guidance of host Sheldon Simeon — Hawaii-born chef and restaurant owner, as well as current contestant on Bravo’s Top Chef — Eater’s video series Cooking in America returns for its second season, focused entirely on the culinary traditions and food history of Hawaii. Show More Summary
Twin Farms offers a Chef’s Table experience: a multi-course, farm-driven meal with executive chef Nathan Rich Go behind the scenes with Twin Farms’ new cooking suite experience… Bekah Berge
Because The A.V. Club knows that TV shows keep going even if we’re not writing at length about them, we’re experimenting with discussion posts. For certain shows, one of our TV writers will publish some brief thoughts about the latest...Show More Summary
Top Chef host, Padma Lakshmi, is the latest celebrity to tackle the Hot Ones challenge which sees a person attempt a gauntlet of wings that get progressively spicier. No stranger to the world of heat – having recently authored the book The Encyclopedia of Herbs and Spices – Lakshmi pulls off of one the best […]
The rising-star chef (and former Top Chef contestant), James Rigato, shares his favorite cocktails in the Motor City.
How a hotly anticipated D.C. restaurant opens, then closes, in less than three months Chef Kwame Onwuachi enjoyed a trajectory many young cooks dream of: At just 25 years old, he performed well on the reality juggernaut Top Chef, cementing...Show More Summary
Plus, America's last disco ball maker, the celebrated Mexican chef headed to L.A., and more! [ more › ]
Fine dining can, at times, be a practice in daring eating. Whether it’s a cultural delicacy or a creative use of rare ingredients, top chefs love to mix it up in the kitchen and surprise diners with dishes they may not expect. One way Michel... via JustLuxe.com
5Church executive chef, partner and “Top Chef” contestant Jamie Lynch will cook at the James Beard House on Feb. 8 with fellow 5Church chef Adam Hodgson. Logistics may prevent you from attending that event. On one special night, however,...Show More Summary
They say series like Top Chef miss the point of cooking.
“How many of you normally read your daily horoscopes?”
At the midway point of the season, it’s a pirate-themed challenge — because why not? We’ve reached the point in Top Chef that I like to call the mid-season mudslide. Okay, I only started calling it that about four minutes ago when I started writing this and then also got a craving for the TGIFriday’s alcoholic milkshake we all know and love. Show More Summary
Because The A.V. Club knows that TV shows keep going even if we’re not writing at length about them, we’re experimenting with discussion posts. For certain shows, one of our TV writers will publish some brief thoughts about the latest episode, and open the comments for readers to share theirs. Guys, I’m feeling deflated. Show More Summary
Stephanie Izard already has three wildly successful restaurants (Girl and the Goat, Little Goat Diner and Duck Duck Goat), a line of sauces and spices, a cookbook and a coveted Top Chef crown, so what's next? According to a couple recent job postings, it appears Izard is launching a magazine. As...
On building in a cappuccino break every day, letting her mind wander, and why cookbooks help her stay inspired.
The book has jumped to number 5 on the Amazon bestseller list Season 14 of Bravo’s Top Chef in Charleston did more than whittle down its list of contestants this week — it helped raise the profile of a legendary pioneering Southern chef Edna Lewis. Show More Summary
It's another step toward the poshification of the coffee chain.
The contestants honor the legacy of pioneering chef Edna Lewis Welcome to the first Top Chef of the new year. I hope you’re reading this while on a treadmill, holding a green juice, and not screening your calls from your mother (what, aren’t those everyone’s resolutions this year?). Well the pool of chefs keeps getting smaller as time goes on. Show More Summary