Hillary Eaton
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.
This Chef’s Culinary Incubator Is Changing the Way Chefs Develop Restaurants
Frustrated by the complications that can arise when trying to open a restaurant, Alvin Cailan of EggSlut has founded Unit 120, a “culinary incubator” where both established and up-and-coming chefs can test out new ideas and menus.
How This LA Pastry Chef Is Reinventing Asian Desserts
Zen Ong of E.P. & L.P. isn't interested in serving the lychee sorbets, tropical fruit tarts, and matcha cheesecakes so often found on modern Asian restaurant menus.
These Butchers Are Bringing Middle Eastern Whole-Animal Roasts to LA
Debbie Michail and Alex Jermasek's roving pop-up Logmeh encourages diners to eat with their hands, make new friends, and experience cuisines that are frequently undervalued in the West.
Elizabeth Falkner Wants Female Chefs to Learn from One Another
In advance of the annual Women Chefs & Restaurateurs conference, we spoke to chef Elizabeth Falkner about female mentorship in the restaurant industry.
Is White Wine the Secret to Perfect Tempura?
Chef Satori Masada is all about bringing an authentic, high-end tempura experience to America, with a new Los Angeles outpost of the Kyoto-based tempura restaurant Tempura Endo.
Don’t Call This Chef’s Food ‘Mexican’ Cuisine
At Playa Amor, chef Thomas Ortega plays with the collision of traditional Mexican food, American comfort food, and the flavors of California.
Urban Beekeeping Has Come to LA
Facing my fears of bees, I joined urban beekeeper David Bock of Buzzed Honeys on an inspection of his hives in the unlikely city of Los Angeles.
This Vodka Is Made from Deep Ocean Water
Hawaiian Sea Spirits Distillery and Organic Farm is doing something the world of spirits has never seen before: taking deep ocean water and turning it into premium booze.
This Sommelier Is Turning Wine-Speak into Comics
Descriptions like “loamy forest floor” sound ridiculous to casual wine drinkers, so Maryse Chavrier of @freshcutgardenhose channels foofy wine slang into art.