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Recipes, mini-documentaries, animations and other dispatches from the industry.

    A Panna Cotta So Light and Delicious, You Won’t Know It’s Vegan
    Relax and Fall into this Greek Vacation-Inspired Pairing
    In Case You Missed It: ChefsFeed Indie Week Portland, ME
    A New Kind of Local
    In Case You Missed It: ChefsFeed Indie Week Seattle
    Notes from a Pitmaster
    Summer Vacation in a Glass: Don’t Forget Your Sunscreen
    In Case You Missed It: ChefsFeed Indie Week LA
    Chef Ink with Shuai Wang
    Eyes of the Explorer: Punta Gorda
    All Videos
    Balancing the Stage of the Kitchen with the Theater Stage
    3:03

    Ajna Jai spends most of her time at her New York restaurant Pondicheri making sure everything is running smoothly day after day. But the kitchen isn't her only stage: Outside of the restaurant, she finds inspiration at the theatre for her acting career, all with the help of the perfect adventure vehicle the Toyota RAV4.

    Chef Ink with Andrew Ullom
    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.

    Add a Little Mediterranean Flair to That Turkey Burger
    3:11

    We’re entering prime burger season here people, so we hit up chef Eli Sussman of Brooklyn’s Samesa to get some inspiration on how to add some oh-so-on-trend Mediterranean flavors to the summer staple. Check out his version with a seared golden turkey patty loaded with fresh herbs, and topped with caramelized onions, sweet pepper relish, and some Hunts Best Ever ketchup to add a sweet contrast to a final touch of salty feta cheese.

    Eyes of the Explorer: Punta Gorda
    3:38

    See Belize through the eyes of chef and traveler Nyesha Arrington in episode 4 of our 4-part video series, sponsored by the Belize Tourism Board. To understand Belize, you have to understand its residents’ deep relationship with the land. Head down to the beach to sample some fresh conch, hike among the cacao trees, and stroll through the sugar cane fields at a rum distillery, then cap off your night with a sky-high pile of crispy shrimp.

    Eyes of the Explorer: Hopkins
    2:52

    See Belize through the eyes of chef and traveler Nyesha Arrington in episode 3 of our 4-part video series, sponsored by the Belize Tourism Board. Meet up with the women that are preserving Belize’s culinary traditions on this laid-back stretch of southeastern coast. Tour Marie Sharp’s famous hot sauce facility that’s been cranking out the heat for 30+ years, then learn about Garifuna cuisine at Palmento Grove, starting with the crack of a fresh coconut and ending with a rich fish curry.

    Tattoos and Food Memories: Chef Ink with Lauren Macellaro
    2:18

    Tattoos are more than art to chef Lauren Macellaro. They’re a chronology of memories that span from enjoying hot and sour soup with a fellow cook to the tomato vines in her mom’s backyard garden to words of wisdom from an old boss. Explore the stories behind her favorite food tattoos in the season two premiere of Chef Ink, spiced up by our friends at Tattoo Hot Sauce, then check out all the bold flavors for yourself.

    Eyes of the Explorer: San Ignacio
    2:43

    See Belize through the eyes of chef and traveler Nyesha Arrington in episode 2 of our 4-part video series, sponsored by the Belize Tourism Board. Cruise the Hummingbird Highway for the best tamales of your life on your way to San Ignacio, a bustling city full of vibrant farmer’s markets and some of the most progressive fine dining around, with an unmatched view of the city.

    Eyes of the Explorer: San Pedro
    3:48

    See Belize through the eyes of chef and traveler Nyesha Arrington in episode 1 of our 4 part video series, sponsored by the Belize Tourism Board. First stop: San Pedro, a sleepy fishing village turned culinary oasis. Hop in a golf cart and check out the Belizean breakfast staple of fry jacks, head to El Fogon for a slurp of traditional conch stew, and sink your feet into the sandy floor of Elvi’s for crab claws and massive deep-fried snapper.

    Bonnie Morales' Guide to the Willamette Valley
    3:54

    Oregon’s agricultural wonderland is a shire-like patchwork of fertile lands dotted with farms and inlets of lush woodlands. For Kachka’s Bonnie Morales, this concentration of farmers and artisans is the perfect chef escape. Follow along as she explores Pollinate’s progressive agriculture at their farm, tastes wine and olive oil fresh out of the press at Durant, and grabs a beer at Wolves & People, who craftily capture the flavors of this magical landscape in their brews. Plan your own escape with Travel Oregon.

    Ben Jacobsen’s Guide to the Oregon Coast
    3:16

    We guarantee you won’t find a better tour guide to this rugged, magical stretch of coast than someone who harvests sea salt from its waters. Grab a strong cup of coffee in Astoria with Ben Jacobsen (Jacobsen Salt Co.), pull your own Dungeness crabs from the bay dockside, and cap it off with a pint at Buoy Brewery while watching the ships go by. Plan your own seaside adventure with Travel Oregon.

    Balancing The Kitchen And Catching Waves
    2:08

    Louis Tikaram, executive chef of E.P. & L.P. in Los Angeles spends most of his time with his crew, making everything by hand from curry pastes to pounding out spice blends in a mortar and pestle. When it’s time to escape and find a little work-life balance, he heads to the beach to catch some waves and clear his mind, all with the help of the perfect adventure vehicle, the Toyota RAV4.

    Summer Burger Perfection, Don’t Forget the Tots
    2:27

    Chef Wes Rowe of namesake restaurant Wes Burger in San Francisco knows his way around a hamburger. To build this perfect summertime version, he recreates the flavors he remembers from childhood barbecues with smoky charcoal, pickled onions, aged cheddar cheese, and of course, a generous dollop (or two) of Hunt’s Best Ever ketchup, with a big old side of crispy tots for dipping.

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    VIDEO SERIES

    Cooking With Planet Oat Oatmilk
    ChefsFeed Indie Week
    Chef Ink
    Finding Balance
    At Home With
    Eyes of the Explorer
    Guides To Oregon
    Chef Ink
    Opening Night
    Off The Clock
    Go On A Portland Adventure
    Effortless
    All In A Day
    Travel
    Eggland's Best Recipes
    One Day in Austin
    Squad!
    The Food Scene in Utah
    Three Takes On Dubai
    Recipes with PAM
    #VEGGED
    My 'Hood
    Medium Rare
    Hyper Service
    Spark
    Chefs Dish DC
    Obey the Broth
    Legacy
    Pure Pairing
    Family Meal
    Rethink Rice
    Chefs Read Bad Reviews
    The Dish
    Secret Sauce
    Sources
    More Stuff!
    Parallels
    Roots
    WTF Are You Doing?!
    The Week in Stupid Food News
    The Usual
    Schweppes Sparkling Pairing Challenge
    Covers