(00:34)
How to Fancy Up a Stack of Napkins
CHOW.com's Jenny Stewart demonstrates a simple technique to make a stack of napkins a little more interesting for your next party.
(07:42)
Chef Jason Stratton of Spinasse, Artusi, Aragona
In the latest episode of Roots, Jason Stratton tells how he went from studying avant-garde poetry in Spain to becoming the award-winning chef of Seattle's Spinasse, Artusi, and Aragona. Roots takes a deep biographical look into the world's most influential chefs to reveal their inspirations, Ancestry.com style except not really. **UPDATE: Stratton recently announced his departure from his killer restaurants, citing a need for a sabbatical out in the great wide world. Dude is gonna read some books and nod thoughtfully at art like whoa.
(01:51)
VIP
Helllllloooo, red carpet. When you’re a special person, you get a super slick, international spy code-name from the kitchen. (Note: this message will self-destruct immediately after viewing.)
(01:24)
Touched
Gather round children! Today's slang session concerns TOUCHED, which is either a nice thing, or a not-so-nice thing. In this brand-new series, we devote time to the words and phrases chefs hold near and dear to their sweaty, stressed out, crass little hearts.
(01:31)
DOGLAPSE
For those moments when you're pining for the ol' hot dog/ice cream sundae double whammy of your youth.
(04:11)
State Bird Provisions By the Numbers
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.
4th of July