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

    A Craveable Appetizer Inspired By This Chef’s Favorite Cocktail
    An Easy Casserole You Can Eat For Any Meal
    A Surprising Spin on French Toast
    A Chef’s Secret For Perfect Biscuits & Gravy
    Bloodbath | Worst Shift Ever
    Legacy | “The Ravioli”
    All the Butter, All the Cheese, All the Pasta | Effortless
    Chef Ink with Shuai Wang
    All Videos
    Off the Clock: Rose Wilde (Lawrence)

    It’s strange to walk away from a 12-hour video shoot feeling invigorated, not exhausted, but Rose Lawrence’s energy is just that contagious. As the founder of Red Bread and pastry chef at Rossoblu in Los Angeles, Rose dedicates herself to systematically exploring the ins and outs of baking. Days off are an escape from the rigors of her baker’s schedule as Rose flows seamlessly from dancing to vinyl in her living room to painting abstract blocks of color to playing with her dogs at the park.

    Drop an Egg In It

    This perfect-for-a-rainy-day dish has just five ingredients. New York City chef Kyo Pang uses Eggland’s Best eggs to craft her ultimate comfort food: egg drop soup. Its simplicity requires every ingredient — but especially the eggs — to shine.

    Sour Cream Cake is the Only Holiday Gift You Need to Give

    Acclaimed LA pastry chef Valerie Gordon is wise in all things sweet, including how to give the ultimate expression of care to a loved one: a homemade dessert. Her sour cream cake with a berry compote sounds fancy, but with a few tricks from her and an extra helping of FAGE sour cream to take it over the tangy top, you will be making it all season long.

    All of the Umami and Crispy, None of the Mess

    Every year, chef Francis Ang travels to the Philippines to spend a few months on R&D and bring back new flavors for his pop-up restaurant Pinoy Heritage in San Francisco. This recipe for lamb adobo empanadas was something he picked up on his travels in the north. It starts with a fragrant star anise-spiced adobo made from a mix of lamb shoulder and unctuous belly. Then comes an achiote-scented rice flour dough—with a little help from Anolon’s Infinity Slide™ nonstick technology, it’s a snap to get out of the pan. The result: savory, tangy, crunchy little fried parcels of goodness.

    SherBET You Want a Scoop of This!

    Anna Posey started cooking after art school, and art and design flow through all of her creations as pastry chef/owner of Elske in Chicago. Check out how she makes the most of peak berry season using fresh, preserved, and freeze-dried strawberries to contrast a cool scoop of Planet Oat sherbet.

    A French Onion Dip That’s at Least 4X as Good As You’re Used To

    Chef Michael Ferraro masterfully maxes out classic comfort foods like burgers, burrata omelettes, and fried chicken, so who else would we turn to for a perfect onion dip recipe? The key? Quadruple the alliums by folding together deeply caramelized onions, garlic, fresh chives, and shallots into a super thick and rich FAGE Sour Cream base.

    A New Kind of Local
    September 10, 2019

    Growing up in her father’s garden, chef Michelle Minori developed a natural love for fruits and vegetables that carries through to her cooking today. Here’s how she puts together the season’s best produce with some of Plenty’s finest greens to create a killer trout dish and a “guilty salad” that we don’t feel guilty about eating at all.

    Notes from a Pitmaster
    August 28, 2019

    As the owner and pitmaster at Los Angeles’ Slab Barbeque, Burt Bakman knows his way around the smoker. Here, he reveals how much patience goes into creating the most mouth-watering slice of beef on the planet, the Brisket. Discover how much goes into making the glorious Brisket, sponsored by Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff.

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    Cooking with Jimmy Dean
    Worst Shift Ever
    Chef Ink
    Sweet & Savory
    Off The Clock
    Eggland's Best Recipes
    Cooking With Planet Oat
    Grey Goose Pairings
    Finding Balance
    At Home With
    Eyes of the Explorer
    Guides To Oregon
    Chef Ink
    Opening Night
    Chef Slang
    Go On A Portland Adventure
    All In A Day
    Eggland's Best
    One Day in Austin
    The Food Scene in Utah
    Three Takes On Dubai
    Recipes with PAM
    My 'Hood
    Medium Rare
    Hyper Service
    Chefs Dish DC
    Obey the Broth
    Pure Pairing
    Family Meal
    Rethink Rice
    Chefs Read Bad Reviews
    The Dish
    Secret Sauce
    More Stuff!
    WTF Are You Doing?!
    The Week in Stupid Food News
    The Usual
    Schweppes Sparkling Pairing Challenge