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Late Summer-in-The-City Eats
Guide

We know the air is dank and you're sweating out of places you didn't even know were possible, but give it a few months and you'll lust after days when you could scarf pizza outside.

Grilled Cheese Three Ways | Effortless
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1:43

Zack Hall of Clark Street Bread never thought he’d be one of the most in-demand bakers in Los Angeles; he dreamt of guitar licks, not bread dough. We like to think his riffs on the ultimate comfort food classic—grilled cheese—are the sandwich version of a face-melting guitar solo. Life is funny that way. Want more? Check out the illustrated guide to five must-have songs on Chef Zack’s dinner party playlist, brought to you by our partners at Pacific Sales.

Legacy | Albondigas en Chile Chipotle
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3:00

Chef Diego Galicia’s mother, Leticia, holds the keys to the kitchen — ruling it with a calm and patient hand, just like the women before her. In this family’s repertoire, simple albondigas are king (squished between two slices of bread for the best meatball sandwich you’ve ever had) and Prime by Chicago Cutlery™ are the only tools they’ll need. Sponsored

Family Meal | alaMar Kitchen & Bar
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1:28

A restaurant is only as good as its team. Luckily, the best thing for any group of people who spend hours and hours in each other’s company is something a restaurant is well-equipped to provide: a meal. The restaurant ensemble only works by — quite literally — breaking bread together. We’ve teamed up with Coca-Cola to give you a glimpse of the most important meal of the day at Oakland’s alaMar Kitchen & Bar, where Chef Nelson German and his crew treat family meal as a creative main stage. Sponsored

Chef Bill Corbett's Favorite Banh Mi at Sumiko | The Usual
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4:06

Bill Corbett, executive pastry chef for The Absinthe Group, shows his favorite spot to grab a Vietnamese sandwich and tips off what makes Sumiko's version the perfect banh mi: the right bread, fresh cilantro and peppers, and cracked pepper. Then the chef reveals the real secret ingredient... In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.

Santa Barbara: The Epicenter of Fresh
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4:56

Where the distinctive Santa Ynez mountains meet a sparkling Pacific coastline lies the most laid-back culinary retreat on California’s Central Coast: Santa Barbara. Here, everyone greets Bob Oswaks—of the eponymous Bob’s Well Bread Bakery in nearby Los Alamos—by name as he winds through town on a well-deserved day off. It’s that kind of place. 

Chef Ink with Andrew Ullom
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2:20

While he spends his days working with sweets, pastry chef extraordinaire Andrew Ullom of the forthcoming bakery Union Special Bread doesn’t sugar coat it when it comes to getting inked: “Getting tattooed sucks.” But it’s worth it to chronicle the story of his career on his skin, and, hey, makes a nice cover up for the requisite burns and scrapes of the trade. Explore the stories behind his favorite food tattoos in episode two of Chef Ink, spiced up by our friends at Tattoo Hot Sauce, then check out all the bold flavors for yourself.

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