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 Brian Fernando of San Francisco's 1601 Bar & Kitchen, discusses whether his food is "authentic enough," defends his use of kale at his restaurant, and talks pricing.
Cooking Light's Jaime Ritter and Christopher Michel unveil the sunion, an onion that's supposed to prevent you from crying when cutting into it. The two compare it to traditional onions to find out if they really live to the tear-free hype.