FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
Los Angeles Kitchen Notebook
An in-depth look at some of our favorite dishes and cocktails from our time on the ground in Los Angeles
How to Build a Porridge Bowl
Chef Minh Phan’s guide to building the best porridge bowl imaginable!
The Chicken Came First
Chef Andy Doubrava of Rustic Canyon's partnership with Autonomy Farms and Produce Hunter Karen Beverlin shows off the best of Los Angeles.
Miami Kitchen Notebook
An in-depth look at some of our favorite dishes and cocktails from our time on the ground in Miami.
Revamping the Sour Orange
Commonly serving as a marinade for Cuban pork, the sour orange gets a role in local Miami dishes.
Beyond the Strawberry Margarita
Miami bartenders put refreshing twists on the classics to appeal to tropical-cocktail-loving clients.
From Laos with Love
At Lil' Laos in Miami, Sakhone Sayarath and Curtis Rhodes want Miami to experience Laotian cuisine and learn about it.
Making the Green
Chef Henry Hané’s causa salad is the star dish on the menu at B Bistro + Bakery. We break down the numbers behind it.
Against the Grain
A sushi technique that fell out of favor after WWII is still being used by Chef Masayuki Komatsu at Hiyakawa.
Raw Beauty
Andrew Zarzosa’s grouper aguachile makes a stunning presentation—and color palette at The Betsy Hotel.
New York Kitchen Notebook
An in-depth look at some of our favorite dishes and cocktails from our time on the ground in New York City.
Perfect Pairings
An accompanying wine, beer or cocktail takes these dishes to the next level.
No Mortadella Left Behind
At Carmenta's, America's finest mortadella is the foundation of Chefs Paul Cacici and Domenick Gianfrancesco’s meaty, unctuous vodka sauce.
The Way to Glass Noodles
Chef Victor Huang of Very Fresh Noodles provides a step-by-step guide to making slurpable glass noodles with a QQ texture that won't quit.
Preserving The Duck
Left with a fridge full of ducks, Olmsted's Taylor Hester got creative and turned to the pastrami brine.
Iberico Old Fashioned
Bartender Maria Pottage’s old fashioned takes full advantage of the scraps from a Jamón Ibérico leg.
House Misos
Mutsuko Soma of Kamonegi may have mastered the traditional Japanese discipline of making soba noodles, but she is not a traditionalist.
A Tropical Eruption
Joseph Detrich decorates glasses with edible paint, he garnishes with sippable tattoos, he uses liquid nitrogen with abandon, he employs smoke and hot pokers, he wields a chain saw and flamethrower, and he will stop at nothing to add to the customer experience at Civility & Unrest.
Seattle Kitchen Notebook
An in-depth look at some of our favorite dishes and cocktails from our time on the ground in Seattle.
Scrappy Seattle
In Seattle, no scrap, no trim, no byproduct is left behind. Chefs are upcycling, cross-utilizing, and repurposing like our lives depend it (and, well, they could!) in order to prevent waste.