" . . . There were four issues we were fighting for, and we only lost one: a permit for a new brick-and-mortar slaugh...
Was discussing some favorite culinary memories with friends and came up with a few stories about Chef Maxime Ribera w...
Animalón is a summer time pop-up project in Valle de Guadalupe, Ensenada from Chef Javier Plascencia. He had original...
July is Chowhound’s 20th anniversary month and we are thrilled to start the celebration with a very special guest: Ty...
The latest and, for me, most thrilling installment of “Find the Sichuan Chef” . . . Chef Zhongyi Liu has returned t...
I am watching Lidia Bastianich and she is making sausage at a shop and those bangle bracelets of hers are all over th...
After seeing the Julia/Julie movie, I decided to try making Beouf Bourguignon. I asked everyone on this board if...
If you had the chance to ask Richard Blais one question, what would it be? We just got word that Richard Blais wil...
We noticed your interest in Christina’s latest book, The Malaysian Kitchen, so we invited her, and has gracefully acc...
We have been following the avid discussion in the Home Cooking community about Vivian’s latest book Deep Run Roots: h...
Saddened to read that Henry Chung, the founder of the Henry's Hunan group of restaurants, has passed at age 99. Until...
Does anyone notice how she over talks her guests and finishes her guests sentences? I'm just wondering if anyone else...
The New York Times is reporting that Tom Valenti, former chef/owner of Ouest on Manhattan's Upper West Side, has been...
Paula Wolfert is a legendary chef who's suffering from dementia. It was all I could do to get through this article wi...
I used to have the best recipe for an orange cake with macerated strawberries and a white chocolate buttercream frost...
This week's communique from Petaluma's Thistle Meats brought the exciting news that Chef Christopher Lee will be co...
Yikes. Read it here: http://www.foodandwine.com/news/alton-brown-chopped Surely he will be a guest judge. No ...
This is the thread for reporting on recipes you make from GJELINA. I've had the book for one week and I am on my 5th ...
If you had the chance to ask Marcus Samuelsson one question, what would it be? We just got word from Marcus Samuel...
I purchased two tickets plus the wine pairing and my wife and I are unable to attend. It is a pop-up dinner of Tesar'...