Learn all about the dining app I Know the Chef from founder Joshua Stern
Everyone loves the sweet, crispy sensation of biting into a crunch bar, and with this simple recipe, you can make them at home!
Salmon doesn't need to be complicated. The slight spice of dijon and the tanginess of lemon really bring out the great salmon flavor!
Don't go for the big pop, instead let Rita Jammet of La Caravelle Champagne teach you the proper steps
Will Elliott of Brooklyn's Maison Premiere creates a Chicago Zephyr whose base spirit is absinthe
Morimoto executive chef Erik Battes uses quantum levitation technology to levitate an amuse-bouche
Guy Fieri shares his summer grilling tips
At New York City's Harlem Shake, you can order a Hot Mess Burger. Learn how to make your own here.
Chef Marc Murphy discusses a trio of lobster-based menu items available at the Upper West Side location of his New York City restaurant Ditch Plains.
Learn how to make homemade beet cavatelli from A Voce Columbus executive chef Filippo Gozzoli
At Rum Barrel in Key West, FL, chefs give an island twist to some classic Philadelphian dishes
Learn how Makers Mark is made from Chief Operating Officer Rob Samuels
San Antonio's Pearl Brewery boasts restaurants, coffee shops, and bars and is a great spot to visit, especially for foodies
Take a look at the 2014 Speed Rack Race, which has raised over $160,000 for breast cancer charities and gives female mixologists a chance to shine
Some of the 2014 James Beard Award winners discuss what the honor means to them