Additional Articles/Posts by Ali Rosen

  • Salted Chocolate Mousse
    Salty and sweet is one of the best possible combinations — and when combined with a treat as delectable as chocolate mousse, everyone is happy. Alexandra Rabbani of Salt of the Earth Bakery shows the steps to using salted chocolate mousse in a...

  • Summer Booze Pantry
    Everyone is excited about the start of summer, but are you ready for it? We’re sure you’ve gone out and bought your sunscreen and your new swimsuit, but there are much more important issues at hand: we are talking about having the right booze...

  • How to Make the Romeo y Julieta Cocktail
    Cigars aren't for everyone. But the essence of a cigar can go a long way in a cocktail, even for those who don't count themselves as fans of the real deal. We recently learned the steps to the Romeo y Julieta cocktail from Please Don't Tell...

  • El Matador Beer Cocktail
    When we think of cocktails we often picture the bartender's shake — which is why beer cocktails can seem so incongruous. But in actuality, topping your cocktails off with a bit of beer post-shake can often add a refreshing complexity to...

  • Adam Rapoport on 'The Grilling Book'
    With Memorial Day weekend behind us, grilling season is officially in full effect. And while we all probably like to think of ourselves as masters of the grill, sometimes we all need a little bit of help — and a few more ideas to stop our...

  • Bobby Deen's Memorial Day Tips
    Bobby Deen has been working on making recipes healthier on his Cooking Channel show Not My Mama's Meals, but that doesn't mean he can't go all out for a holiday as big as Memorial Day. We recently caught up with the host and restaurateur at an...

  • Perfect Pad Thai
    It's hard not to enjoy a crowd-pleaser like pad thai. But just because we might find ourselves ordering the same item off the menu every time we order from our favorite Thai restaurant, doesn't mean that we are going to attempt to make it at home...

  • How to Make the 'St. Ambrose Cup'
    Summer is all about refreshing cocktails, but sometimes mixologists go overboard with overly sweet concoctions. The "St. Ambrose Cup" is a cocktail that stays light with ingredients like lemon and cucumber, but still packs a serious boozy punch...

  • Where to Eat Now in New Orleans
    The staple restaurants in New Orleans haven't changed in a century. You can still sample the classic fare at restaurants like Galatoire's and Commander's Palace. But while the classics remain cornerstones — both aforementioned...

  • What Is the Flexitarian Diet?
    A lot of diets can seem extreme; the premise of many is to dramatically cut certain items out of your diet and put the focus elsewhere. But for most of us, these types of diets are unrealistic and unsustainable for everyday life. We caught up recently...

  • Tony Maws' Boston Tips
    Tony Maws is one of Boston's favorite chefs, with his acclaimed Craigie on Main and the upcoming Kirkland Tap & Trotter. But when we caught up with the chef recently, we wanted to know where he goes out to eat. According to Maws, there's a lot...

  • Guy Fieri on His New 'Diners, Drive-Ins and Dives' Cookbook
    Guy Fieri doesn't slow down for anything. He's had 17 seaons of Diners, Drive-Ins and Dives (along with numerous other Food Network shows) and now he has his third cookbook for the show. We sat down with the "Triple-D" star to discuss...

  • Mario Batali on Hellmann's, His Kids' Book, and What's Next
    Mario Batali is certainly busy — between his restaurants, The Chew, Eataly, and his kids coming out with a book, you wouldn't think he had time for another partnership. But we recently caught up with Molto Mario at an event celebrating the...

  • Shauna Ahern on Gluten-Free Girl Every Day
    Living gluten-free can sometimes seem like an exercise in learning everything you can't have. But Gluten-Free Girl blogger and author Shauna Ahern wants to turn that perception upside-down and instead focus on everything gluten-free people can eat....

  • How to Roll the Perfect Burrito
    It's OK to admit it. We won't judge you. There's no shame in your failings. We understand that rolling a burrito is hard. Now that we've gotten it out in the open that you cannot properly roll a burrito to save your life, we are here to...

  • What Is Pesto?
    Pesto is always a crowd-pleaser, no matter the venue. It can be served on simple items like sandwiches or on something more complex like a pasta. You can eat it hot or cold. You can leave it on its own as the whole sauce or you can spice it up with extra...

  • How to Make a Negroni
    When making a classic cocktail, there is no room for deviation. Call it by another name if you must (frozen margarita anyone?), but if you're going to take on a classic you need to make it right. So it is with the Negroni, a simple classic that has...

  • Cooking with Kids
    If you want to make your time in the kitchen a bit more fun (and perhaps simultaneously a bit messier), it's a good idea to add children to the equation. Kids can help you prep, they love to get their hands dirty, and it's a way to bring a whole...

  • At the Chef's Table: René Redzepi Part 4
    In our series "At the Chef's Table," we take a look at the careers of some of the greatest chefs in the business. In this month’s installment we are profiling René Redzepi, of the internationally acclaimed Noma in Copenhagen....

  • How to Get Started Foraging
    To the unitiated, foraging can seem like an overwhelming expedition — you have to seperate the good plants from the bad, you have to invest a lot of time, and you're searching for items that often seem like they could just be purchased. But...

  • Banned Products Chefs Wish They Could Have
    With the recent news that some standards would be relaxed on importing Italian pork products, chefs across the country rejoiced. But while that is very good news for anyone who loves international products, there are still many items that are restricted....

  • Jimmy Bannos Jr. on Chicago's The Purple Pig
    You can’t say Jimmy Bannos Jr. doesn’t want to give you choices. His menu at Chicago’s The Purple Pig is apparently six times larger than when the restaurant opened. But the strategy seems to be working — Bannos was recently...

  • At the Chef's Table: René Redzepi Part 3
    In our series "At the Chef's Table," we take a look at the careers of some of the greatest chefs in the business. In this month’s installment we are profiling René Redzepi, of the internationally acclaimed Noma in Copenhagen....

  • Margaritas of All Kinds
    Warm weather is here and that means margarita time is upon us. But which margarita is best? Purists would say there aren't even such things as different types of margaritas — stick to the classic and be done with it; don’t mess with...

  • Inside the 'Outstanding Restaurants'
    Few awards mean more to a chef than a James Beard Foundation Award. But it can be particularly meaningful for those chefs who have grown with a restaurant for more than 10 years — an accolade saved for the Outstanding Restaurant Award,...

  • Inside The Slanted Door
    Few awards mean more to a chef than a James Beard Foundation Award. But it can be particularly meaningful for those chefs who have grown with a restaurant for more than 10 years — an accolade saved for the Outstanding Restaurant Award,...

  • Inside Highlands Bar and Grill
    Few awards mean more to a chef than a James Beard Foundation Award. But it can be particularly meaningful for those chefs who have grown with a restaurant for more than 10 years — an accolade saved for the Outstanding Restaurant Award,...

  • What Being Number 1 Meant to René Redzepi
    The annual "World’s 50 Best Restaurants" list came out today and after three years in the top spot, Copenhagen’s Noma moved down a notch to number two. But don’t start shedding a tear for René Redzepi just yet. When we...

  • Healthier Frying
    Fried food is often loved from afar these days — it’s so delicious but so bad for you. If you’re trying to stay healthy, one of the first things to go is anything that has been fried. But Norman King, a registered dietician, is...

  • At the Chef's Table: René Redzepi Part 2
    In our series "At the Chef's Table," we take a look at the careers of some of the greatest chefs in the business. In this month’s installment we are profiling René Redzepi of the internationally acclaimed Noma in Copenhagen. The...

  • Alessandro Porcelli on 'Cook It Raw'
    There are countless numbers of food festivals across the world where chefs can get out of their kitchens and interact with the dining public. Yet despite the fact that many of these events also bring many leading chefs to the same city, they rarely get...

  • Inside Restaurant August
    Few awards mean more to a chef than a James Beard Foundation Award. But it can be particularly meaningful for those chefs who have grown with a restaurant for more than 10 years — an accolade saved for the Outstanding Restaurant Award,...

  • Stephanie Izard on Little Goat
    Stephanie Izard made fans when she won her season of Top Chef, but she gained true devotees when she opened her Chicago restaurant Girl & the Goat in 2010. Izard now has a new project to get excited about — especially for those of us...

  • Sustainability for Home Cooks
    Earth Day makes us all reflect on how we can be more sustainable at home, but oftentimes when it comes to the kitchen, it can be difficult to figure out where to begin. We caught up recently with a few of our favorite chefs to get their advice on various...

  • At the Chef's Table: René Redzepi Part 1
    In our series "At the Chef's Table," we take a look at the careers of some of the greatest chefs in the business. In this month’s installment we are profiling René Redzepi of the internationally acclaimed Noma in Copenhagen. The...

  • Inside Spiaggia
    Few awards mean more to a chef than a James Beard Foundation Award. But it can be particularly meaningful for those chefs who have grown with a restaurant for more than 10 years — an accolade saved for the Outstanding Restaurant Award,...

  • The Ice Hotel's Cold & Crazy Cocktail
    Everyone loves a good pun, so let’s just get it out of the way and say that any drink at Sweden’s Ice Hotel is going to be very cool. But puns aside, when visiting the freezing hotel we found that their famous Ice Bar serves up some pretty...

  • Inside Blue Hill
    Few awards mean more to a chef than a James Beard Foundation Award. But it can be particularly meaningful for those chefs who have grown with a restaurant for over 10 years — an accolade saved for the Outstanding Restaurant Award, presented by...

  • How to Make an Icing Daffodil
    Spring is now truly in the air, and with the better weather of April comes a desire to make everything feel like the seasons have changed — even when it comes to our cakes and cupcakes. In the video above, Jennifer Aaronson of Martha Stewart...

  • Holly Clegg on Kitchen 101
    Holly Clegg thinks that cooking doesn’t need to be as intimidating as it often is. But sometimes due to lack of practice or lack of time, people give up. Clegg has a new book, Kitchen 101, that she thinks can be the solution to both of those issues...

  • Inside a Meal at Noma
    Noma is a world-renowned restaurant — it sits at number one on the San Pellegrino World’s 50 Best Restaurants list, just to name one accolade — but often its notoriety precedes it. If you’ve been lucky enough to snag one of...

  • Tony Maws on Kirkland Tap & Trotter and What's Next for Craigie on Main
    Tony Maws’ Craigie on Main has become one of Boston’s most acclaimed restaurants with its spin on fine dining. But this summer Maws is taking a leap (although only a mile away in Somerville, Mass.) and opening Kirkland Tap & Trotter. The...

  • At the Chef's Table: Massimo Bottura Part 4
    In our series "At the Chef's Table," we take a look at the careers of some of the greatest chefs in the business. In this month’s installment we are profiling Massimo Bottura, the Modena, Italy-based chef whose restaurant Osteria...

  • Basil Collins Cocktail
    It's finally starting to feel like spring, and the warmer weather means it's time for cooler cocktails. John McCarthy of Mulberry Project and NOLET'S has a recipe for a cocktail called the Basil Collins that is perfect for enjoying outdoors or...

  • Judit Llop on Morlanda Wines
    In recent years we have seen more and more Spanish wines enter the U.S. market, and in the video above we were able to catch up with Judit Llop, the winemaker for Morlanda wines. She explained what makes her wines so unique. "Morlanda is located in...

  • Healthy Pasta Tips
    Pasta is viewed by most diners as an indulgence. Many dieters even avoid it at all costs. But Kristin Sollenne of Bocca Di Bacco thinks that pasta lovers don’t need to go to extremes. She has suggestions to lighten up your favorite pasta dishes and...

  • How to Pair Oysters and Wine
    Oysters and wine are both crowd pleasers on their own. But when paired together they can make an even better combination! There is a method to pairing them together, and so we talked to Kersten Krall Walz of Stark Wine and Samuel Keller of Brooklyn Oyster...

  • Food & Wine's 25th Annual Best New Chefs
    Food & Wine has been naming their annual list of the Best New Chefs for the last 25 years. They have anointed everyone from Daniel Boulud to Thomas Keller to Grant Achatz in their early years as chefs. This year’s class is equally as...

  • Hot or Cold Sake?
    For anyone venturing to drink sake, it's the age-old question: should you have it hot or cold? Timothy Sullivan of Urban Sake says it is his most asked query, but he truly doesn't have a preference. "The answer is, hot, room temperature...

  • At the Chef's Table- Massimo Bottura Part 3
    In our series "At the Chef's Table," we take a look at the careers of some of the greatest chefs in the business. In this month’s installment we are profiling Massimo Bottura, the Modena, Italy-based chef whose restaurant Osteria...

  • A Look at Alaskan Seafood
    Alaska might seem far away for most Americans, but its seafood is making its way across the country. "You see it everywhere in the States," Tyson Fick, from the Alaska Seafood Marketing Institute, says. "King crab... snow crab, five species...

  • Andrew Zimmerman on Chicago's Sepia
    Andrew Zimmerman's Sepia does not fit easily into any particular category for a restaurant. As he descibes it, "We are a contemporary American restaurant. Sort of globally informed we like to say."  But one thing that is certain is...

  • Downton Abbey's Dan Stevens' Tips for Traveling in Britain
    Downton Abbey fans will have to deal with the loss of Matthew Crawley after his surprise demise at the end of season three. But cheer up! The real Matthew Crawley (also known as Dan Stevens, the actor who played him) is alive and well and wants you to...

  • Melissa d'Arabian's Healthy Green Smoothie
    Many mornings are often a battle between having enough time and having breakfast. But Melissa d'Arabian, the host of Cooking Channel’s Drop 5 Lbs with Good Housekeeping, has an easy solution that is both quick and delicious. Her Green Flax...

  • How to Make Peeps
    There’s no denying that most people love Peeps. When spring comes around, adults and children alike can’t get enough of the sugar and marshmallow creations. So James Beard Award nominee Dominique Ansel of the Dominique Ansel Bakery has come up...

  • Matthew Orlando on Copenhagen's Amass
    Copenhagen has become synonymous with Noma for many food lovers, but one alum of the famous restaurant is hoping to add his own place to the city’s must-try category. Matthew Orlando was head chef at René Redzepi’s food mecca for more...

  • What Is Mezcal?
    Mezcal is showing up more and more frequently in cocktails — but what exactly is it? In the video above we spoke to Richard Betts of Sombra Mezcal about this smoky liquor. Though it has similar roots to tequila, mezcal has a different...

  • At the Chef's Table: Massimo Bottura Part 2
    In our series "At the Chef's Table," we take a look at the careers of some of the greatest chefs in the business. In this month’s installment we are profiling Massimo Bottura, the Modena, Italy-based chef whose restaurant Osteria...

  • A Look at Virginia Wines
    Thoughts of viogniers and sauvignon blancs typically don’t conjure up images of Virginia. But Virginia wines are growing in popularity, especially for those who want to pair wine with Southern food and ascribe to the old adage "what grows...

  • Inside the Ice Hotel
    It might not sound like the best way to spend your vacation, but if you're heading north of the Arctic Circle in Sweden you can stay the night in the Ice Hotel. The Ice Hotel is exactly what it sounds like: it's a hotel made completely of ice, and...

  • Matt and Kate Jennings on Farmstead in Providence, Rhode Island
    It would be hard to find a husband-and-wife team more complimentary for a restaurant than Matt and Kate Jennings — Matt went to culinary school and studied with cheesemongers; Kate is a classically trained pastry chef. As a duo, they are...

  • Matt Tinder of Coi at the Charleston Wine + Food Festival
    Coi in San Francisco has become renowned for its tasting menus, including a dessert-only menu. And the man behind the desserts is Matt Tinder. We were able to catch up with Tinder at the BB&T Charleston Wine + Food Festival earlier this month to...

  • Making Vodka
    Most of us have had vodka in one of the many popular drinks that features the spirit. But where does vodka actually come from? In the video above, we headed to the Absolut distillery in Sweden to see how one brand of vodka is made. It all starts with a...

  • Deviled Egg Secrets
    Deviled eggs are showing up on menus more and more — and both chefs and home cooks alike can’t seem to get enough of these easy appetizers! But there are many variations on deviled eggs, and the dish has been given an individual spin by...

  • Karen Hatfield on the Los Angeles Restaurant Scene and the Move Toward Casual Dining
    The Los Angeles dining scene has exploded in recent years, and few have seen it from both the fine dining and casual perspective quite like Karen Hatfield. Hatfield believes that fine dining restaurants like her own Hatfield's still play an important...

  • At the Chef's Table with Wolfgang Puck
    For this installment of "At the Chef's Table" we took a look at the ultimate celebrity chef: Wolfgang Puck. The Los Angeles-based chef is known for his many ventures, ranging from fine dining at Spago to airport dining at Wolfgang Express to...

  • At the Chef's Table:Massimo Bottura Part 1
    In our series "At the Chef's Table," we take a look at the careers of some of the greatest chefs in the business. In this month’s installment we are profiling Massimo Bottura, the Modena, Italy-based chef whose restaurant Osteria...

  • Low-Sodium Tips From Sodium Girl
    There has been a lot written and discussed in recent years about the increase in sodium in our diets. Because of the convenience of processed foods and ready-made meals, many consumers have a difficult time keeping their sodium intake under control. But...

  • At the Chef's Table: Wolfgang Puck Part 5
    In our series "At the Chef's Table," we take a look at the careers of some of the greatest chefs in the business. In this month’s installment we are profiling Wolfgang Puck, the Los Angeles-based chef known for his many ventures that...

  • Nolet's Old Fashioned Cocktail
    Everybody needs a strong drink now and then (or every day) - and that’s when an Old Fashioned comes in handy. It’s a simple cocktail whose origins date back to the 19th century – all you need is some spirits, bitters and a twist of...

  • Durrus Cheese Fillo Bites
    Finding interesting and new hors d'oeuvres to serve is often a challenge — they can be time-consuming if you want them to have a lot of flavor, and bland if you want to make them quickly. But chef and writer Rachel Gaffney has a recipe that...

  • Dani García on Manzanilla
    Dani García is one of Spain’s most celebrated chefs — his restaurant Calima in Marbella has the distinction of having two Michelin stars. But his newest venture in New York is a change of pace from his usual tasting menu. The new...

  • How to Make a Swoopy Frosted Cake
    It’s hard to resist a perfectly frosted cake — no matter what is on the inside, if the cake looks beautiful from the outside, it will be impossible for guests to ignore. Luckily, making one is not as difficult as it looks. Jennifer...

  • Melissa d'Arabian's Horseradish Salmon Recipe
    Dieting can often feel like a choice between being healthy and having delicious food — but Melissa d’Arabian shows one of her recipes that will remind us that the choice doesn’t even have to exist! The host of the Cooking Channel...

  • Roasted Olive Chicken Thighs
    Tim Love is known for his Texas cuisine, but he also has advice for easy recipes at home. In the video above, Love shows his recipe for Roasted Olive Chicken Thighs. This recipe is easy and very flavorful. Watch the video to see Love’s tips and...

  • Hugh Acheson and Linton Hopkins at the Charleston Wine & Food Festival
    Hugh Acheson and Linton Hopkins are two of Georgia’s favorite chefs. The chef and owner of Restaurant Eugene (Hopkins) and the chef and owner of Five & Ten, The National, and Empire State South (Acheson) were both at this past weekend...

  • A Look at Montana's Paws Up Resort
    Montana is not usually known as a culinary destination, but Adam Cooke from The Resort at Paws Up is trying to change that by bringing together rustic appeal with fine dining. The resort allows guests to enjoy the great outdoors but in a luxurious setting...

  • What Is Polenta?
    Polenta has been showing up more and more on menus across the country. But for those who are still unfamiliar, we had Gabe Thompson of New York City's L’Apicio restaurant explain what it is and how it is best made. Polenta is typically...

  • At the Chef's Table: Wolfgang Puck Part 4
    In our series "At the Chef's Table," we take a look at the careers of some of the greatest chefs in the business. In this month’s installment we are profiling Wolfgang Puck, the Los Angeles-based chef known for his many ventures that...

  • Inside the Charleston Wine & Food Festival
    This weekend was the eighth annual BB&T Charleston Wine and Food Festival. And with a booming culinary scene, a beautiful setting, and great events, chefs and attendees alike flocked to join in on the fun. We spoke to some of the participating chefs...

  • Discussing 'A Place at the Table' — Part 1
    Most Americans don't realize the staggering reality of hunger of in our own country. More than 50 million Americans are food insecure. One in two children will at some point be on food assistance. Due to health care costs related to hunger issues and...

  • How to Understand a Sake Menu
    Sake has grown in popularity as Japanese food and sushi have become mainstream. Yet most Americans still know very little about sake — and while it’s a topic as large as other drinks like wine or beer, Timothy Sullivan believes that the...

  • Lori Lange on 'The Recipe Girl Cookbook'
    When Lori Lange decided to stop teaching and instead focus on being a stay-at-home mother in 2006, she did something novel: she started a cooking blog called Recipe Girl, detailing recipes for other mothers and home cooks who wanted advice. "I was...

  • Chefs Share Their Favorite Miami Restaurants
    Miami has become a culinary destination over the years, and no one is more aware of the great food in the city than chefs. We caught up with a number of our favorite chefs and television hosts while at the South Beach Wine & Food Festival this year to...

  • Mary Sue Milliken and Susan Feniger on Los Angeles' Food Trucks
    Los Angeles has always been a city for driving, but now even restaurants are hitting the road! Food trucks have been around LA for a long time, but the quality of food trucks has risen in recent years due to small startup trucks as well as larger...

  • At the Chef's Table: Wolfgang Puck Part 3
    In our series "At the Chef's Table," we take a look at the careers of some of the greatest chefs in the business. In this month’s installment we are profiling Wolfgang Puck, the Los Angeles-based chef known for his many ventures that...

  • How to Make an Icing Pansy
    Many of us have looked at cakes and cupcakes in the windows of bakeries and assumed that those beautiful designs adorning our favorite baked goods are not feasible for a home cook. But Jennifer Aaronson of Martha Stewart Living disagrees — and...

  • Restaurants React to Our 101 Best Restaurants in America List
    The Daily Meal’s annual list of 101 Best Restaurants in America is out and many of the restaurants at the top of the list have sent us their reactions! In the video above, The French Laundry delivered a heartfelt thanks from the entire team for...

  • How to Throw a Perfect Oscars Party
    Throwing a party can seem daunting for any occasion, but the Oscars are meant to be especially glamorous. But celebrity caterer Mary Giuliani believes that you can throw an over-the-top bash without going over-the-top on your budget or time. Her most...

  • Winter Warmer Cocktail Demo
    Winter often means staying inside and keeping out of the cold — so what better to drink than a cocktail intended to bring in the flavors of the season while warming you up! John McCarthy shares his recipe for his Nolet's Winter Warmer,...

  • At the Chef's Table: Wolfgang Puck Part 2
    In our series "At the Chef's Table," we take a look at the careers of some of the greatest chefs in the business. In this month’s installment we are profiling Wolfgang Puck , the Los Angeles-based chef known for his many ventures that...

  • Eva Longoria on Kitchens, Gadgets, and Staying Healthy
    Everyone knows Eva Longoria as an actress and spokesperson, but she is also apparently an avid home cook. "I cook all the time," she says. "I cook a lot of Mexican food because that’s what I grew up with, but I cook everything and I...

  • Poached Quince and Brown Butter Financier
    Karen and Quinn Hatfield’s restaurant Hatfield’s has been a hit with the fine-dining crowd in Los Angeles for almost three years, but their new casual offering, The Sycamore Kitchen, is giving pastry aficionados something else to swoon over....

  • Stocking Your Korean Pantry
    Cooking a new cuisine can often make for a confused trip to the grocery store. You don’t want to overstock on spices you’ll never use again, but you want to make sure you have the right basics. Korean cuisine has grown in popularity in recent...

  • Norman Van Aken on 'My Key West Kitchen'
    Norman Van Aken has written four previous cookbooks, but few are as close to his heart as his newest My Key West Kitchen, which he wrote with his son to celebrate his adopted city. He isn’t originally from Key West, but it has in many ways shaped...

  • Ricardo Zarate Dishes on His New Restaurant Paiche
    Ricardo Zarate has garnered accolades for his first two Los Angeles-based restaurants, Mo-Chica and Picca. But instead of slowing down, the Peruvian-born chef is opening his third restaurant this spring. Paiche will still have the Peruvian roots of...

  • Cindy Pawlcyn on Mustards Grill's 30th Anniversary and What's Next
    Napa, Calif., cuisine is often synonymous with Cindy Pawlcyn — so much so that it’s hard to believe that Mustards Grill is about to celebrate its 30th anniversary! But don’t think she’ll let the moment pass by unannounced....

  • Wolfgang Puck Dishes on His Academy Awards Menu
    Wolfgang Puck has already revealed the menu for his annual dinner at the Academy Awards’ Governors Ball, but since this year is going to be so different than years past, we caught up with the chef to get the full scoop behind the changes....

  • How to Cook Chicken
    It’s among the most basic, everyday items that people cook, and yet even the best home cooks sometimes get stuck in a chicken rut. We spoke to chef Tim Love to try and ensure we are getting everything we can out of this staple. His most important...

  • At the Chef's Table: Wolfgang Puck Part 1
    In our series "At the Chef's Table," we take a look at the careers of some of the greatest chefs in the business. In this month’s installment we are profiling Wolfgang Puck, the Los Angeles-based chef known for his many ventures that...

  • Kuniko Yagi on Los Angeles' Hinoki & The Bird
    Television viewers might know Kuniko Yagi as a popular cheftestant from this season of Top Chef, but in Los Angeles she's known for her cuisine. And her newest venture is with David Myers at Hinoki & The Bird in Los Angeles' Century City...

  • How to Stay Healthy on Valentine's Day
    Marlene Koch believes that a lot of men approach Valentine's Day all wrong. "My husband every year wants to get me that big box of chocolates and every year I say 'Don't do it!'" she says. "Let's say someone is trying to...

  • Checking in on Chicago's mk The Restaurant
    Michael Kornick’s mk The Restaurant has been a Chicago fine-dining staple for years, and as the restaurant celebrates its 15th anniversary, it is still going strong. We spoke with Erick Williams, mk’s executive chef, who believes his long...

  • Memphis Tips
    Memphis, Tennessee, is a city that’s primarily known as a barbecue town, but there’s a lot more to the food scene than just that. We spoke to Wally Joe, who runs the fine dining restaurant Acre, who says that Memphis has seen a resurgence in...

  • Cookbook Club: Richard Blais' 'Try This at Home'
    For this month’s Cookbook Club, we tried recipes from a true fan favorite, Richard Blais of Flip Burger and Top Chef. His new cookbook is called Try This At Home — an attempt to be approachable despite the perception that his modern...

  • Tony Mantuano on the Almost Famous Chef Competition
    Professional chefs have always had culinary competitions, such as the Bocuse d’Or. But what about younger chefs who want practice and mentorship? Ten years ago that question was answered with the creation of the S. Pellegrino Almost Famous Chef...

  • A Look at Chicago's Ada Street
    Chicago is a city that often is more casual in its dining scene, but takes its food very seriously. Which is why the new Ada Street fits in so well. We spoke to chef Zoe Schor about the restaurant, which started primarily as a bar concept, but which...

  • Tips for Cooking Lamb
    Many home cooks shy away from lamb because they aren’t as familiar with how to make it properly. But Adam Sappington of The Country Cat in Portland, Ore., thinks lamb is just as easy to cook as more popular meats. "If anything, it’s a...

  • Soy-Garlic Marinated Chicken in a Lettuce Wrap
    Marja Vongerichten, of PBS' The Kimchi Chronicles, shares one of her favorite dishes that she thinks is approachable for anyone who wants to try cooking Korean food. Watch the video above for the full demonstration or follow the recipe below!...

  • Healthy Super Bowl Food? Marlene Koch Believes It's Possible
    You may not believe that your Super Bowl party can be healthy and delicious, but if anyone can pull it off it’s Marlene Koch. Her legions of followers would agree — Koch’s most recent book, Eat More of What You Love, was the country...

  • How to Throw a Party for Carnival
    Americans typically associate the revelry before Lent with Mardi Gras, but worldwide the biggest celebration of the holiday that most refer to as Carnival is in Brazil. During the weeklong festivities the whole country is overtaken with the holiday, which...

  • Keri Glassman's Healthy Lifestyle Tips
    Nutrition expert Keri Glassman thinks we’ve been doing it all wrong when it comes to dieting. And in her new book The New You (and Improved) Diet she tries to take the emphasis away from just food and exercise, and instead craft eight...

  • Orange and Rooibos Iced Tea
    This time of year, everyone has their wallet and their waistline on their mind — and SPE Certified’s Natalia Hancock has a recipe that can help with both! She suggests a flavorful and healthy tea with a squeeze of winter citrus. Made in a...

  • A Look at Memphis' Acre
    Wally Joe of Acre in Memphis, Tenn., doesn’t like to define his menu as Southern or French or Asian — and especially not fusion. He wants his and chef Andrew Adams’ food to speak for itself. "Acre is a small fine dining...

  • Better Beers for Your Super Bowl Party
    Beer and the Super Bowl are made for each other; one can barely exist without the other. And yet, despite the many, many Budweiser commercials that we are always inundated with during the big game, it doesn’t mean we have to settle for basic beer...

  • Kittichai Hot Toddy
    Late winter weather calls for some seriously comforting drinks. So we headed over to Kittichai in the 60 Thompson Hotel to find a drink that can sooth the cold weather and make us dream of a tropical location. What we ended up with was the Kittichai Hot...

  • Todd Fisher on 'United States of Bacon'
    Todd Fisher has arguably the best job in the world — he goes around the country documenting the best places for bacon for his new show The United States of Bacon. What could be better than that? As Fisher puts it, "We’re literally scaling...

  • 'Golden Oolong Sting' Cocktail Demo
    One of the few advantages of winter is that citrus is plentiful. So what better addition is there to a cocktail this time of year than a blood orange? The addition of kombucha gives it a particularly refreshing feel. In the video above, we headed over to...

  • Tony Mantuano on Spiaggia's 30th Anniversary and What's Next
    Tony Mantuano’s Spiaggia is hitting a big milestone next year: the big 3–0! And as plans get underway for the celebration, Mantuano stopped by to share some of the details of what’s to come: "We’re starting to focus on...

  • Kirsten Dixon on Alaskan Cooking
    If you want to eat Kirsten Dixon’s cooking you normally have to take a small plane to her Winterlake Lodge, 200 miles northwest of Anchorage. But luckily, for those who want to taste Alaskan cooking without making the journey, you can also pick up...

  • Understanding Juice Cleanses
    Just mention a juice cleanse and you’ll see a polarizing effect — devotees will rave about its effects and detractors will complain about another health fad. But we wanted to go beyond the opinions and get the whole story on juice...

  • Exploring Different Cuts of Lamb
    Lamb is generally a meat that makes many home cooks nervous, so they often stick with tried-and-true cuts instead of branching out. But chef Adam Sappington of Portland, Ore.'s The Country Cat says, "Be a little more adventurous!"...

  • Richard Blais on 'Try This at Home'
    Richard Blais was a fan favorite on Top Chef and Top Chef All-Stars, inspiring viewers with his modern take on cuisine that often included using techniqes such as sous vide or liquid nitrogen. But Blais heard a common refrain from his fans that they loved...

  • Advice for Dining Out Straight From Chefs
    It's been said that if you want to truly know where to eat in a city, ask a chef. Well, Joe Warwick did just that and compiled a tome of worldwide cusine called Where Chefs Eat. The guide is a veritable treasure trove of dining across continents...

  • Should You Use Italian Tomatoes When Cooking Italian Food?
    Eating locally has become a touchstone for many chefs and home cooks. But others disagree, touting the ingredients of the country they are cooking. This school of thought is often strongest in Italian chefs who often import many of their ingredients. But...

  • 'Hallow Vera' Mocktail Demo
    With a lot of people feeling under the weather this time of year, the sight of a cocktail might be the last thing anyone needs. But if you still want the fun of a night out without the boozy implications, this mocktail might be just the thing for you. In...

  • Choosing Red Wine for Seafood
    Seafood is most often associated with white wine, but in the winter months many diners are hesitant to give up their comforting reds. Luckily, Jason Ferris of The Sea Fire Grill is confident that plenty of red wines pair well with seafood dishes. But...

  • Cherry Chocolate Almond Smoothie
    We all want to believe that chocolate can be healthy. But SPE Certified's Natalia Hancock has a new recipe to incorporate everyone's favorite item into a filling, delicious smoothie that is actually good for you. With chia seeds, protein powder,...

  • Do Winemakers Really Still Stomp Grapes?
    Stomping on grapes for wine seems like something out of an old movie or joke, but the practice is still in use in some places. Special contributor Roger Morris took a trip on the windy roads of Portugal's Douro Valley to see the process firsthand at...

  • 'A Bit Nibbly' Cocktail Demo
    In the video above we join Olives NY's Beverage manager Tom Favorule to make a very boozy cocktail that is perfect for those cold winter nights by the fire. If you're looking for something to warm you up, the full recipe is below! A Bit Nibbly...

  • Nadia G on 'Bitchin' Kitchen'
    Nadia G is not your average television host. Between the stilettos, the jokes, and the slang, her show Bitchin' Kitchen makes for one particularly special cooking show. But because of that, the show has gained a cult following among those of us who...

  • How to Choose White Wines for Winter
    White wines are often shunted into the same category as white pants once the cold weather kicks in after Labor Day. Red wine gets top billing for anyone sitting by a crackling fire. But for those of us who enjoy seafood year-round, it's a self-...

  • A Healthy Alternative: Exchange Your Frozen Yogurt for Greek Yogurt
    Greek yogurt has become one of America’s favorite foods in a very short span of time. It’s been lauded for its flavor and health benefits, and now greek yogurt is taking the step that its distant cousin frozen yogurt once took, by having its...

  • Cookbook Club: Ted Allen's 'In My Kitchen'
    The Daily Meal’s Cookbook Club is a series where we get advice from a cookbook author about how to throw a dinner party from their book — they give us three recipes and we make it at home! This week we got advice from Chopped’s Ted...

  • Cape Town Dining
    Cape Town is a city for any type of tourist — whether you love natural beauty or historical sites, there is an endless amount to see in the city and its environs. But it’s also quickly becoming known for its culinary exploits as well....

  • Exploring Castello Banfi
    Nothing evokes wanderlust quite like Tuscany — rolling hills, delicious food, and copious amounts of wine will get anyone daydreaming. In the video above we talk to Cristina Mariani-May, one of the CEOs of Banfi Vintners, where we discuss two...

  • How to Properly Open and Pour Champagne
    Everyone might think champagne is supposed to open with a giant pop, but if you let the bubbles overflow then you're actually doing it all wrong. We caught up with Rita Jammet of La Caravelle Champagne to see how it is truly supposed to be done....

  • Carla Hall on Cooking with Love
    Carla Hall has gained fans for her infectious personality everywhere from Top Chef All Stars (where she was voted Fan Favorite) to her role as co-host of The Chew. But behind the hootie-hoos and dancing on The Chew is a serious cook who is excited to...

  • 25 Best Videos of 2012
    The end of the year is full of "best of" lists, but it’s a tough task to take on: We created almost 500 original videos at The Daily Meal this year, and so narrowing it down to just 25 was an exercise in concision! But we think we’ve...

  • Clinton Kelly on Holiday Entertaining
    Entertaining during the holidays can turn anyone into a grinch — everyone has high expectations and little time to pull off the perfect party. But Clinton Kelly, the co-host of The Chew and What Not to Wear, has some easy tips to make your...

  • Ted Allen's Healthy Holiday Tips
    No one likes to hear the words "healthy" and "holiday" together. We all want to believe that the holidays are a magical time when it’s acceptable for waistlines to expand and that Santa will all make it go away in the new year....

  • Alcoholic Hot Chocolate
    Watch the video above to get inspired to make this boozy chocolate concoction! The full recipe is below if you want to make it for yourself at home: Swedish White Hot Chocolate Recipe Ingredients: 2-3 tablespoons premium white chocolate powder;...

  • John Dory with Wax Beans and Wheat Berry Salad
    Healthy fish dishes can often feel bland, but Todd Mitgang of New York City's Crave Fishbar has whipped up a complex recipe that will be kind to your waistline and your taste buds. He starts with John Dory, a sweet, delicate fish that can...

  • Boozy Eggnog for 2
    For many, eggnog is a once-a-year occurance on Christmas. But mixologist Tony Abou-Ganim challenges the stereotype — for him, eggnog is a constant winter drink. And in the video above he shows an easy recipe for making a simple eggnog for two...

  • Kim McCosker on 'Baby Bowl'
    For new mothers and fathers, the idea of cooking for their baby is often thrown out the window along with sleep-filled nights, brushed hair, and a social life. But Kim McCosker has a new book, Baby Bowl, to try and change the notion that cooking for a...

  • David Tutera's Stress-Free Holidays
    David Tutera is known for giving tough love on his shows likes WE tv’s My Fair Wedding. But when it comes to planning parties around the holidays, the celebrity event planner says no stress needs to be involved, even though he knows that the concept...

  • Cookbook Club: 'Food52, Volume 2'
    For our new series The Daily Meal Cookbook Club, we throw a dinner party from a new cookbook — and this month’s inaugural episode is with the lovely women from Food52, Amanda Hesser and Merrill Stubbs. We got their advice for three dishes...

  • Saber Substitutes: What Else Opens Champagne?
    Sabering champagne is a tradition that goes back to Napoleonic times, but it’s easy to see why it has survived: it is a massively cool party trick. You can take a sword or champagne saber and slice off the top of a bottle with one quick flick of the...

  • Glögg Recipe
    Watch the video above to learn the technique, and for Aquavit's full recipe see below: Ingredients: 2 bottles dry red wine 1/2 bottle oport wine 1 cup vodka 1/2 pound dried figs, sliced 1/2 pound raisins 2 oranges, peeled into ribbons and juiced...

  • Morimoto on Tribeca Canvas and What's Next
    We recently caught up with Morimoto at the screening for Kikkoman’s new film Make Haste Slowly. Aside from his work with Kikkoman, the Iron Chef has also recently opened a new restaurant in New York City called Tribeca Canvas, which is notable for...

  • Kim Severson and Julia Moskin on 'Cook Fight'
    Kim Severson and Julia Moskin spent years working next to each other at The New York Times’ Dining Section, but their competitive natures came out when their colleague Frank Bruni challenged them to a cooking duel. While debating how best to serve a...

  • Guy Fieri's Sangria-Glazed Shrimp
    Guy Fieri has certainly gotten a lot of attention lately, and whatever side you take, you can’t help but be curious about the Diners, Drive Ins and Dives host’s cooking. If you want to try something for yourself straight from the Guy’s...

  • Rick Bayless on 'Frontera: Margaritas, Guacamoles and Snacks'
    Some combinations are just meant to be, like peanut butter and jelly, cookies and milk, and of course, margaritas and guacamole. Rick Bayless has brought Mexican cuisine to the forefront of American dining for more than 30 years, but now he’s...

  • Christmas Wines
    Choosing wines for Christmas can be tricky. You want something that is worthy of the special occasion but you may have already blown most of your budget on presents! Bottlerocket’s Tom Geniesse walked us through his choices for doing the holiday...

  • How to Make Funghi Sauce
    On winter days nothing can compare to a hot bowl of fresh pasta topped with a flavorful funghi sauce. Yet trying to make it at home can often result in a bland incarnation. But fear not — Sauce’s Frank Prisinzano  is here to...

  • Lydia Lunch on 'The Need to Feed'
    Lydia Lunch is known as many things — singer, actress, poet — but her latest work brings her passion for cooking to the forefront. Lunch has released a cookbook entitled The Need to Feed, and those familiar with Lunch...

  • Holiday Chocolate Gift Guide
    Giving chocolate as a gift is a Christmas staple — it's a safe choice for everyone from your boss to your boyfriend. But to stop it from veering into the boring category, you often need to get away from the typical boxes of Godiva or Lindt...

  • Jancis Robinson on Wine Grapes
    Jancis Robinson’s books are the encyclopedias of her genre. From The Oxford Companion to Wine to the World Atlas of Wine, the Financial Times writer is the go-to source for everyone from wine novices to the most ardent aficionados. Her newest...

  • Spruced Up Cocktail
    Nothing says Christmas like a cocktail with a bit of Christmas tree in it. It might sound a bit too literal, but the result is actually a subtle cocktail that truly tastes like the holidays. There’s a bit of forward planning, since you have to make...

  • Joanne Weir on 'Cooking Confidence'
    We all know people who say they can’t cook. But when Joanne Weir explored why people believe this, the answer surprised her: "I wanted to get people back in the kitchen, and people said the thing they lacked was confidence — and that was...

  • Kim McCosker on '4 Ingredients Christmas'
    Kim McCosker is known for her four-ingredient series, but in her newest book she tackles a holiday that few go minimal for: Christmas. In 4 Ingredients Christmas, McCosker tries to keep up the festivity and excitement without breaking the bank. For her,...

  • How to Sear a Fish
    Searing a fish perfectly is one of those kitchen skills that seems like it should be easy, and yet somehow it often goes wrong for the home cook. Luckily, Todd Mitgang from Crave Fishbar was willing to walk us through the finer points to make sure we end...

  • New Orleans Cocktail History
    America has a long history of cocktails (one that gets fuzzier the more of them you drink), but there’s a special place in the heart of all drink aficionados for the city of New Orleans. Besides the fact that New Orleans never really allowed...

  • Hanukkah Wines
    Kosher wine rarely inspires confidence for regular wine drinkers, but Bottlerocket’s Tom Geniesse believes that fear is an old stereotype. "I think a lot of people don’t understand that almost any winery can make kosher wine... Be open-...

  • How to Make Pasta Dough
    If you take Frank Prisinzano at his word, then there’s no such thing as a recipe for pasta dough. And when you watch the owner of FRANK and Sauce (just to name a few of his restaurants) make his dough from scratch, you start to understand why he...

  • Jeff McInnis on Yardbird
    No one in their right mind would consider Miami the South, but Northern Florida-raised and Charleston-trained chef Jeff McInnis felt he needed to bring Southern cooking to the continental United States' southernmost state. The result is Yardbird, and...

  • Amanda and Merrill on Food52 Volume 2
    Amanda Hesser and Merrill Stubbs started with a concept to crowdsource a cookbook and along the way they built a large community of home cooks at their site, Food52. After the success of the first book one year ago, they immediately started over to make...

  • Chefs' Thanksgiving Disasters
    Everyone has a Thanksgiving horror story — first-time turkey recipes can go awry, leaving you without the main attraction, and being forced to try goopy side dishes made by various relatives can feel like you’re partaking in an episode of...

  • Wines for Mulling
    Mulled wine is one of life’s great joys in the middle of winter. It’s warmth, booze, and Christmas cheer all rolled into one. However, the first step is often the trickiest: what wine is both good enough and cheap/not good enough to heat and...

  • Navigating Your Heathrow Meal
    London’s Heathrow airport is Europe’s busiest, and Terminal 3 is where the world comes to London, as it's the long-haul hub. Terminal 3 sees 19.8 million passengers on 104,100 flights a year, according to Heathrow's own numbers. And...

  • Diane Kochilas on 'The Country Cooking of Greece'
    Greek food has now become a part of the American diet, from gyros to grilled octopus to the rise in Greek wines. But Diane Kochilas believes that we are missing out on the rustic cooking of the Greek countryside and so she’s written a new book to...

  • Thanksgiving Wine Tips
    It’s hard enough to plan a full Thanksgiving dinner, but how do you possibly choose what wines to pair with the epic meal? [related]  Bottlerocket’s Tom Geniesse helps us to make sense of the difficult task by suggesting a variety for use...

  • South African Wine Country Tour
    South Africa has always been a noted destination for it's scenic views and safaris, but it's wine region is quickly rising in the ranks in terms of popularity. With some vineyards only 45 minutes away from Cape Town and with more and more wineries...

  • Boozy Cupcakes 101
    As we approach the most family-centric holidays of the year, the main question on many people’s minds is... How can we add more booze to the festivities? Fear not! The owners of Prohibition Bakery, Leslie Feinberg and Brooke Siem, have advice on how...

  • Chef's Thanksgiving Tips
    Every family has Thanksgiving traditions that they swear by, and chefs are no different. In the video above, we catch up with a few chefs and writers to get their take on what makes their turkey day special. Bill Telepan, of Telepan in New York City, says...

  • How to Properly Taste Olive Oil
    Olive oil is a kitchen staple for any cook, but we often spend little time choosing our oils. Like a great wine, the terroir, production, and particular olive varietal used can have an impact on the flavor and how it would pair with a particular dish. In...

  • Max and Eli Sussman on 'This Is a Cookbook'
    Max and Eli Sussman have cooked together since their early years at a childhood summer camp while growing up outside Detroit — and that brotherly ease and comfort has carried over into their first cookbook together, humorously titled This is a...

  • Shaquille O'Neal on His Diet and 'Shaq 'n Cheese'
    There aren't many people who can casually claim to eat 12 scrambled eggs as a snack, but no one would doubt it coming from Shaquille O'Neal. We caught up recently with the basketball superstar while he was promoting his partnership with Tupperware...

  • Thomas Lents on Sixteen
    Chef Thomas Lents has had stints cooking across the country and the world, including a turn as the chef de cuisine at Joël Robuchon in Las Vegas. But when Chicago came calling, this Midwesterner had to go home. He recently spoke to The Daily Meal...

  • Padma Lakshmi's Fall Coffee Recipe
    Padma Lakshmi may be best known for her role hosting Top Chef, but she is also a spokesperson for Nespresso. The Daily Meal has a new video, above, where she explains how to make your coffee a little more exciting: "It's nice to bring those fall...

  • Mike Isabella on 'Crazy Good Italian'
    Mike Isabella was easily a fan favorite on Top Chef: All Stars, and he brings his charm and fun-loving attitude to a new cookbook, Crazy Good Italian. Isabella says the name came from, "the finale of Top Chef All-Stars — I did my pepperoni...

  • An Inside Look at the W New Orleans
    In New Orleans, finding the right hotel to stay in is as crucial as deciding where to eat. Luckily, with the newly renovated W New Orleans - French Quarter you get the best of both worlds. The renovations have turned the hotel into a funky boutique that...

  • A Historic Cocktail Tour of New Orleans
    New Orleans is a city for good times, great food, and often a lot of drinking. But amid that there is also a lot of history to this Southern city — including cocktail history. In this video we take you on a tour of three bars that boast proud...

  • Meatopia Soldiers on Despite Rain
    The crowds descended on Randall’s Island in New York City Saturday, Sept. 8, for the ninth annual Meatopia, but unfortunately so did the rain. Despite the weather troubles, Josh Ozersky’s meat bonanza soldiered on, determined to stuff everyone...

  • José Andrés Sits Down at the Chef’s Table
    In our weekly series 'At the Chef's Table' we take a look at the careers of some of the greatest chefs in the business. In this installment we speak to José Andrés, the chef behind Jaleo, The Bazaar, minibar and more. We discuss...

  • A-Z Food: Afghanistan
    Love this video? Want to hear more about A-Z: London’s world of food? You can go to their A-Z website or follow Alastair Humphreys or Tom Kevill-Davies on twitter You can also check out Alastair’s personal website or Tom’s personal...

  • Spot Prawning with The Foodists
    Love this video? Want to hear more from The Foodists? You can check out their website or follow them on twitter

  • At the Chef's Table with Thomas Keller
    In our weekly series 'At the Chef's Table' we take a look at the careers of some of the greatest chefs in the business. In this installment we speak to Thomas Keller, the chef behind The French Laundry, Per Se and Bouchon Bakery. We discuss...

  • Baked Eggs in Whole Roasted Tomatoes
    If you want to check out Shira's full recipe you can get it on Whole Living!

  • At the Chef's Table with Eric Ripert
    In our weekly series 'At the Chef's Table' we take a look at the careers of some of the greatest chefs in the business. In this installment we speak to Eric Ripert, the longtime chef of Le Berardin. We discuss his early career, move to the US...

  • At the Chef's Table with Thomas Keller
    Our series 'At the Chef's Table' explores the careers of some of the country's most successful chefs. In this iteration we interviewed Chef Thomas Keller, who talked about everything from his mother's influence on his desire for...

  • Color Blocking Tips
    If you want to get started color blocking with any of the items featured in our video, we have their store and price below:   Teal, Blue, and Citrine Dinner Party: Blue and Green Nouvel Studio tumblers from Gretel Home Due Ice Oro gold...

  • Tart Crust Recipe
    If you want to have all the amounts written down before you make your crust, we have Michael's full recipe

  • Alternate Egg Ideas
    To test out some of Shira's egg tips, give one of her recipes a try!   Soft-Boiled Egg with Mashed Peas on Toast Poached Eggs, Polenta, and Marinated Artichokes Herbed Ricotta Souffle

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  • Snapshot Reactions of James Beard Award Winners
    In the chaos of the press room at the James Beard Foundation Awards there were no video cameras allowed. But, using cellphone cameras, we were able to get the very first interviews with four of the night's biggest winners, minutes after they recieved...

  • New York's Food Book Fair
    Elizabeth Jones, the founder of The Food Book Fair, shares what attendees will have in store at New York's first Food Book Fair. Writers such as Marion Nestle and Colman Andrews will host panel discussions, and authors from across the food spectrum...

  • How to Spice Up Your Meatballs
    Want to try The Meatball Shop's meatballs yourself, taste other dishes from over 50 of NYC's best chefs, and give to a good cause?  You can at Taste of the Nation benefiting Share Our Strength Monday April 30.   For tickets and more...

  • Intro to Aperol Cocktail Demo
    This cocktail combines the lightness of Aperol with the aromatics of Beefeater Gin. Owned by Audrey Saunders and located in New York City's Soho, Pegu Club is a nominee for the James Beard Foundation Award for Outstanding Bar Program.

  • Grilled Asparagus with Smoked Egg Yolk Aioli
    Want to try Chef Mullen's version of his recipe, taste other dishes from over 50 of NYC's best chefs, and give to a good cause?  You can at Taste of the Nation benefiting Share Our Strength Monday April 30.     For...

  • Gluten-Free Chicken Meatballs
    Want to try these meatballs yourself, taste other dishes from over 50 of NYC's best chefs, and give to a good cause?  You can at Taste of the Nation benefiting Share Our Strength Monday April 30.   For tickets and more information you can go...

  • Keftedakia Recipe
    Ingredients 1 medium onion, finely chopped 1 garlic clove 1 cup breadcrumbs 1 tomato, finely chopped ½ cup parsley, finely chopped 3 tbsp Greek olive oil Greek oregano 2 eggs A pinch of salt and pepper   1 pound chopped lamb 1...

  • VIDEO: Best Restaurants in Charleston, S.C.
    The BB&T Charleston Wine & Food Festival brought together a long list of big names, from John Besh and Hugh Acheson to Anita Lo and Marc Vetri. So we did what anyone in their right mind would do — we asked for their favorite restaurant...

  • VIDEO: Behind the Scenes at London’s Cheese Hub
    Walking past either of the two Neal’s Yard locations in London is nearly impossible. That’s because of the irresistible wafting scents of the enormous range of cheeses sold within; the shops are London’s cheese epicenter and are almost...

  • VIDEO: Paris’ Best Wine Bars
    Some of the best tours are ones that go in search of wine. And wine bars are the best place to really immerse oneself in the drinking of, history of, and enjoyment of wines from all over the world. So this impromptu tour of Paris’ best wine bars has...

  • VIDEO: Previewing London’s Reopened Corinthia Hotel
    The storied Corinthia Hotel in Central London has a rich history — Winston Churchill requisitioned the building twice (during both World Wars) to use it for the defense department. It remained a Ministry of Defense building until just 10 years ago...

  • Taco Wars at the Charleston Wine + Food Festival
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  • The BB&T Charleston Wine + Food Festival
    With blue skies and record-high temperatures, the BB&T Charleston Wine + Food Festival is underway! In its seventh year, the festival is attracting some big out-of-town names — including John Besh, Michael Laiskonis, Anita Lo, Marc Vetri, and...

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  • VIDEO: Ladurée Macarons in Paris vs. New York City
    When it comes to macarons, Ladurée is synonymous with the best — they are at the top of the heap. The flagship store, along the endlessly fashionable Champs-Elysée in Paris, is an iconic destination. The delicate, pastel-colored little...

  • VIDEO: Susan Feniger and Mary Sue Milliken’s LA Trip Tips
    Chefs Susan Feniger and Mary Sue Milliken are longtime food icons in Los Angeles. Their Border Grill opened in LA's west side in 1990 and has since expanded to Las Vegas, downtown LA, a roving (and really popular) food truck, and cookbook, Cooking...

  • VIDEO: Travel Tips for the U.S. Virgin Islands
    A St. Thomas native, chef Theo Gumbs came by to give us his take on the best eats on St. John, St. Thomas, and St. Croix. From fresh, local ingredients and Caribbean flavors at La Tapa on St. John to Tutto Bene on St. Croix, he whet our palates for the...

  • VIDEO: How to Keep Your Diet on Track
        Click here for Claire's Pumpkin Seed and Dried Cherry Trail Mix with Dark Chocolate Recipe   Or here for her Flourless Dark Chocolate Lover’s Cake Recipe

  • VIDEO: How to Spot Healthy Junk Food
      For more information go to NaturallySavvy.com

  • VIDEO: Barbeque Tips
      For more information on CityGrit go to citygritnyc.com

  • VIDEO: Entertaining on a Diet
      We have three of Claire's recipes to help entertain without sacrificing your diet! Click below: Pumpkin Seed and Cherry Brittle Flourless Dark Chocolate Cake Pumpkin Seed and Dried Cherry Trail Mix

  • VIDEO: Johnny Iuzzini and Michael Laiskonis on 'Notes From a Kitchen'
      Click here for more information on 'Notes from a Kitchen'

  • VIDEO: Hazelnut-Pear Soufflé
        For the full recipe, Click here

  • VIDEO: 'My Last Supper' Roundtable
      For more information go to: www.mylastsupper.com Special thanks to SiriusXM's Martha Stewart Living Radio and CPi

  • VIDEO: Latke Tips
      And to taste all of these latkes and more at the Third Annual Latke Festival, click here for more information

  • VIDEO: Parsnips for Winter
      For More Information About Stone Barns Center for Food and Agriculture Click Here

  • BiNA Osteria's Porchetta Sandwich
    Most meat lovers will agree that everything is better with bacon. But Boston's BiNA Osteria has come up with a sandwich that takes it a step further and gives us an offering with two kinds of pork products to make one irresistable dish. Their...

  • VIDEO: Mario Batali on China, Eataly and Having a Day Job
      Like this? Follow me on Twitter for more updates

  • VIDEO: Advice for Top Chef Contestants
      For more on what former Top Chef contestants are up to, check out the Top Chef Stars: Where Are They Now? Slideshow. Gearing up season nine? Read a breakdown of which contestants you should keep an eye on in Top Chef Season 9... Contestants to...

  • VIDEO: Rethinking Shaved Ice
    Video shot and edited by Jessica Chou  

  • VIDEO: Best Teas for Fall
    Fall Teas with Harney and Sons   Click here for How to Taste Tea Like a Pro