This Chef Is Making Civil War-Era Cuisine to Uncover American Food’s Real Roots
"Our history is carnage. A lot of that can be seen in the food. It’s food as carnage.”
This Pastrami Crunchwrap Gives Jewish Deli Food the Taco Bell Treatment
And it's the drunk food of your dreams.
Manila's Best Cocktails Are Made With the Help of Shamans
Kalel Demetrio is basically a mad scientist—his fermentation cocktail lab is packed with hundreds of vials and beakers full of boozy experiments.
Why Dominique Crenn Wants to Plant a Million Trees in Haiti
The Michelin-starred chef opens up about Haiti, aid work, and the best coffee she's ever had.
How a Former Porn Star Found a New Life in Hot Sauce
Danny Wylde's post-adult film career is no less spicy.
Why Vegas Is Embracing a New Wave of Restaurants
Instagram-famous hotspots with accessible menus have recently invaded the Strip, filling the gap between the high-end and low-end edible offerings in Las Vegas.
Joël Robuchon Believes Healthy Food Is the Future of Fine Dining
The high priest of French cuisine considers swapping out the butter in order to develop "a fine dining cure" for what ails us.
Why 'Iron Chef' Masaharu Morimoto Is Betting on Vegas
One of the newest offerings in the rapidly expanding culinary scene in Las Vegas is Masaharu Morimoto’s namesake spot, Morimoto at the MGM Grand, where the chef is doing teppanyaki and Wagyu beef-infused Manhattans.
Cult TV Show 'Bob's Burgers' Wacky Burger Creations Just Became a Reality
A handful of LA chefs have decided to take such pun-tastic burgers as the “We’re Here, We’re Gruyere, Get Used to It” and the “Paranormal Pepper Jack-tivity" from the screen to the table.
What Happens When One of the World’s Fanciest Chefs Starts a Food Truck
The chef behind Manhattan’s lauded restaurants NoMad and Eleven Madison Park has arrived in LA with foie gras-topped chicken burgers hot dogs larded with truffled mayo.
Anthony Bourdain Doesn't Care About Your Artisanal Charcuterie
I spoke to the culinary world’s foremost bullshit detector about the “artisanal” craze, the food media’s role in its perpetuation, and the pros and cons of making everything in-house.
The Car of the Future Might Be Made from Tequila Waste
Ford has teamed up with Jose Cuervo to develop a bioplastic made from the fibers of the agave plant left over from the tequila-making process, which could soon find its way into cars.