A meat dish with a fun, colorful garnish, Entrecote with Potatoes.

Rasta Food… what vegan musician Bob Marley must have eaten!

Ever wonder what goes on in culinary school? Here’s the diary of a pastry arts student

Spicy Tuna Fritters original recipe!

A modern-day version of German chocolate cake from a pasty chef who dreamed of being a heavy-metal musician.

Quick and easy Vietnamese Lemongrass Chicken Stir Fry

Sprtizy new ginger ales with cane sugar and real ginger — from Chef/Restaurateur Bruce Cost.

Cherry preserves, sour cherries and coconut formed into bars and covered in chocolate: our spin-off of the Australian candy bar Cherry Ripe

Yigit Pura, winner of “Top Chef Just Desserts” dishes about the show.

A chef who’s a whiz at molecular gastronomy who also can make chic chocolates to die for.

The perfect dinner rolls — from Chef Bradley Ogden.

My Q&A with Ming Tsai about his experience on “The Next Iron Chef.”

Asabe’ Zainab, a Middle Eastern dessert.

Entrevue with Patrice Demers, Quebec’s Finest Pastry Chef ( in French )

Honey, lavender and caramel flavors gently combine to add a little something extra to this homemade gourmet candy bar.

Morimoto demonstrates how to cook with suckling pig at the recent “Worlds of Flavor” conference.

Noma: 2010 World’s best restaurant serves “shitty carrots”

Yes, my monthly Iron Chef Competition rolled around and I did not shy away from making a “mushroom” ice cream!

Chef Carlo Middione: a well-known San Francisco chef who manages to cook, despite having lost his senses of taste and smell.

Sweet Potato Cupcakes with Brown Butter Cream Cheese Frosting (Just Desserts Challenge!)

Meet a chef who doesn’t own a TV, but is competing on Sunday’s “The Next Iron Chef’.’

Snowball Crème Brûlée – 1st Top Chef Just Desserts Elimination Challenge … Challenge!