CHEFS

Features

Iliana Regan's Current Drugs of Choice Are Making Exquisite Food and Listening to Podcasts About Cults

The Michelin-starred chef of Elizabeth and Kitsune sat down with us to talk about sobriety, sexuality, and serial killers.
Nick Rose
3.20.19
CHEFS

The Bocuse d'Or Makes Fine Dining an Arena Sport

Competing chefs spend a year training to perfect wildly ornate dishes under pressure.
Natalie B. Compton
3.5.19
CHEFS

Chef Nikki Tran's Viet-Texan Cuisine Reflects the Breadth of Vietnamese Food

“I never learned how to make traditional Vietnamese food, so I thought I would do something different—that way nobody could say if it was right or wrong.”
Diana Hubbell
2.20.19
CHEFS

Artisan Butcher Heat Laliberte Has Made It Through Hell and Back

“I’m trans and I’m First Nations. Statistically, I should be dead. It makes me sad.”
Matthew Murtagh-Wu
2.15.19
Chicago

Behind the Scenes at the World's Most Metal Cassoulet Party

The five-day, trans-Atlantic feast hosted at Chicago's Publican Quality Meats has been going annually for six years now.
Ximena N. Larkin
1.3.19
CHEFS

Andrew Zimmern Apologizes for Calling Midwest Chinese Restaurants 'Horseshit'

His remarks about the quality of Chinese food in the Midwest didn't go over well with Asian-Americans.
Jelisa Castrodale
11.30.18
CHEFS

Noma's Fermentation Genius is No Stranger to Bad Smells

We talked to David Zilber about what you might do with salmon kombucha and why everyone should start fermenting.
Hannah Keyser
11.1.18
CHEFS

What an NYC Chef Learns from Riding His Motorcycle Thousands of Miles in the Badlands

The annual get-together of road-tested veterans and weekend warriors has become the core of Jason Pfeifer’s psyche and culinary sensibility.
Michael Harlan Turkell
10.11.18
CHEFS

José Andrés Fed 3 Million People in Puerto Rico, But Wishes It Had Been More

"I think leadership is 51 percent empathy. With empathy, you can gain the hearts of anybody, if you mean business."
Danielle Wayda
10.11.18
Fridge Tours

Natasha Pickowicz Is Definitely Going to Finish All Those Kombuchas

The pastry chef of Flora Bar and Café Altro Paradiso rarely bakes at home, but keeps a whole carrot cake handy.
Hannah Keyser
9.18.18
Copenhagen

What It Takes to Get the World's Best Sea Urchins on the Menu

Want the best urchin? You might need to track down a reclusive Faroese fisherman and crash at his house.
Lars Hinnerskov Eriksen
8.13.18
Send Noodz

This Blue-Crab-and-Corn Pasta Tastes Like Summer at the Maryland Shore

Chef Nick Elmi of Philadelphia's Laurel showed us a simple but mindblowing way to get the most flavor out of sweet summer corn.
Ian Burke
7.13.18
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