(01:51)
In The Weeds
Ah, yes: the phrase that’s basically your perpetual state of being, explained by the chefs who know it best. Ride that wave of panic, guys.
(01:31)
DOGLAPSE
For those moments when you're pining for the ol' hot dog/ice cream sundae double whammy of your youth.
(01:33)
"The biggest problem was the Frankenchicken."
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.
(03:22)
Party Til You Die with Chef Matty Matheson
Toronto chef Matty Matheson (Parts & Labour, The P&L Burger, Dog & Bear) opens up about how the industry lifestyle led to a heart attack at 29, and the focus it took to become one of Toronto's best chefs in the aftermath. Elevated is a series where chefs talk challenges faced, and challenges overcome.
(00:57)
Tequila-Spiked Watermelon
Have a shot of tequila with your watermelon this summer and kill two birds with one stone.
(03:42)
THE Spruce Omelet with Chef Anthony Strong
Chef Anthony Strong (Locanda) visits chef Mark Sullivan's restaurant Spruce in San Francisco to order his favorite omelet, then gets his egg cookery skills tested. In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.
4th of July