(01:23)
Quality Food Starts with Superior Ingredients
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
(01:06)
The Most Genuine Meals Are Cooked with Sincerity
Chef Daniela Soto-Innes describes how her background and culture is expressed through her cooking. As she creates a scallop aguachile dish, the chef/partner at Cosme and Atla tells the story of how the most genuine meals are cooked with sincerity.
(01:26)
What's in your lunch box?
Lunch boxes through the decades in America (and their contents).
(02:32)
Let's Talk About Food, Baby - ChaCha
(01:35)
Star Trek - Food and Drink
(01:10)
Spooktacular Dishes for Halloween
It's halloween all-year round at Beetle House, a safe haven for goths, and horror fans. Here are two of their signature dishes - some inspiration for your next monster bash.
(02:26)
Stay Weird for National Coffee Day
Halloween