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.
Behind The Business: Richard Blais
Richard Blais talks to Chowhound about being a TV chef, restaurateur, parent, and cookbook author.
3-in-1 Breakfast Machine Challenge: Dale Talde vs. Richard Hales
For these Rice Krispy Treats, we mixed in kettle-cooked potato chips for added crunch and a salty kick, upped the decadence with chocolate-covered peanuts, and added another level of sweetness with toasty graham crackers.
Short History of Frozen Desserts in America
Walk through a timeline of iconic frozen dessert moments in America's history.