Modernist Cuisine's Scott Heimendinger shows how a microwave can make a fluffy, impressive dessert out of boxed cake mix using a technique explored in the new cookbook Modernist Cuisine at Home. (Click here to see the recipe.)
Covers tells a restaurant's story through its numbers. Here, Chefs Nicole Krasinski and Stuart Brioza reveal the stats behind their James Beard Award–winning restaurant State Bird Provisions in San Francisco.
What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out.
This episode: Chef Kim Alter--now of Plum, formerly of Haven, in Oakland, California--stands up for how much food actually costs, yo.