Satan's Whiskers

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.

Making the galette crepe with a sunny side up egg, chorizo and avocado cream from Trois Familia in Silver Lake, Los Angeles.

This classic should be in every Southern woman's repertoire. A moist, delicious Chocolate-Mayonnaise Cake pleases crowds of all ages, and is the perfect dessert to bring to a neighbor, to a potluck, or to a summer party.

Our obsession with decadent food is apparently nothing new.

Now you can have your brunch cocktail and eat it, too, with Justin Warner's Mojito Pancakes. Read more.

We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.