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 Jamie Bissonnette of Boston/NYC's Toro and Boston's Coppa responds to his corn being a travesty and his tapas being, uh, small.
This is the perfect sandwich if you love the flavor of smoked food but want to skip eating animal protein or just want to change it up with a plant-based meal. To make the smoked tempeh, you’ll need a disposable foil pan plus some small wood chips.