Q&A RSS

Q&A

Crushing Bones with Alton Brown

The host of Good Eats divulges his next big career moves.

... Read More
Q&A

Farewell to Hydrocolloids

Chef Alex Stupak's Mexican food dreams.

... Read More
Q&A

Stéphane Reynaud Says: Make a Terrine

He explains his love for the ultimate sharable meal.

... Read More
Q&A

Hot Spring in Paris

An interview with Daniel Rose, the American chef of the most buzzed-about restaurant in Paris.

... Read More
Q&A

Bistronomics 101

French chef Iñaki Aizpitarte proves that you don't need a trust fund to afford haute cuisine.

... Read More
Q&A

Vegans Aren’t Misanthropes

Chef Isa Chandra Moskowitz talks about her latest cookbook.

... Read More
Q&A

Tony Bourdain Would Pimp for Prada

The No Reservations star shares his plans, real and imagined.

... Read More
Q&A

Dean Karnazes’s Extreme Meal Plan

Running 1,300 miles makes you very hungry.

... Read More
Q&A

Our Maine Man

Sam Hayward of Fore Street on unpretentious, unctuous eats.

... Read More
Q&A

My Bubbe, Your Bubbe

One Jewish grandmother dispenses Hanukkah recipes and wisdom.

... Read More
Q&A

Tinker, Tailor

An interview with Chef Sam Mason of Tailor.

... Read More
Q&A

The Minimalist’s Dessert

Cookbook author and confectioner Alice Medrich talks about her love of simple, artisanal sweets.

... Read More
Q&A

Lifting the Curse from the E.U.

Chef Akhtar Nawab talks about making over the formerly troubled New York gastropub.

... Read More
Q&A

A-List Dropout

Henry Adaniya goes from haute fusion to haute hot dog.

... Read More
Q&A

Raiding Harrison Ford’s Liquor Cabinet

Table 8's Govind Armstrong still makes time for friends (and mischief).

... Read More
Q&A

Bacon at the Beach

Ben Barker of Magnolia Grill relaxes with CHOW.

... Read More
Q&A

Experiments with Ham Powder

Lark's Johnathan Sundstrom wins James Beard and gets edgy.

... Read More
Q&A

Preparty Hardy

CHOW talks with the "Commissioner of Tailgating."

... Read More
Q&A

Palate Tease

Sheila Lukins and Julee Rosso talk about life before arugula and The Silver Palate Cookbook, 25 years later.

... Read More
Q&A

The Business of Fun

Marco Pierre White is sometimes a slave, sometimes a devil.

... Read More
Q&A

Sex, Drugs, and Béchamel

A new cookbook features recipes from indie rockers.

... Read More
123