Catch a sneak peak of the future Top Chef Masters contestant.
"I never saw a single line cook eat food between the hours of 8 a.m. and 4 p.m.," says a former kitchen slave.
Mark Peel's spotlight is too hot for his staff.
"I used to watch the Food Network obsessively when I was a line cook and I'd get home at 2 in the morning."
"Molecular gastronomy is like the culinary version of Emo."
Was it worth it to open in the blizzard?
A comedian stays late to help close a Miami restaurant and U.S.C. says ads lead to obesity when watching television.
"Opening in February is kind of challenging, but I like it. I love a challenge."
The mixology expert is working with chef Shelley Cooper on a cocktail menu.
Restaurant closings, lawsuits, and oh yeah, that abortive wedding all made 2009 a bad year to be the celebrity chef.
Dan Barber, Tom Colicchio, André Soltner, and Jacques Torres discuss their jobs at the 92Y.
Phillip Foss makes his own caviar, step-by-step.
Grant Achatz says the next thing he's interested in exploring is color.
A sight-challenged Cordon Bleu student is offered a job by Trotter himself.
Can every chef and restaurateur in the world be connected to the LEYE honcho? Probably.
Brother, can you spare $120,000?