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.
Quick Bites: ChaCha
Fashion designer ChaCha answers our lightning round of questions. Read more.
Quick Bites: Richard Blais
Check out restaurateur, Top Chef winner, and cookbook author Richard Blais's honest opinions on a variety of ingredients (like ramps, sea urchin, and bacon), see if you agree with where he sides on classic food debates like cake vs pie and milk vs dark chocolate, and find out which kitchen tool you can pick up for a lot cheaper at a pet store. Read more.
Quick Bites: Tim Dillon
Comedian Tim Dillon answers our lightning round of questions. Read more.
Quick Bites: Michelle Tam
Blogger and cook book author Michelle Tam answers our lightning round of questions. Read more.
Quick Bites: Dan Hunter
Dan Hunter of Brae answers our lightning round of questions about Australian ingredients. Read more.
Ever heard of pepper jelly? Of course you have. If you’re from the South, the answer is almost always, “Yes, and I love it.” Pepper jelly is a Southern-favorite preserve in jelly form—somewhere between a jam and a relish.