We get it: a sharp paring knife is a godsend. Corkscrews are great. And yes, that space-age tool is really cool looking, but would any chef actually pick that up and use it?
The digital age is upon us and it’s pretty common to hear people griping about how no one reads books anymore.
If you’re a chef, chances are you’re in love with the high-def gloss of a new white plate, the crinkle of wrapping material being unpacked from a box marked "delivery"
Aussie import, former hero of Picholine, and recent champion of One if By Land, Two if By Sea, Craig Hopson is a quiet, calculated risk-taker.
Late September in Seoul, South Korea, and the city was swarming with world-class chefs for a second installment of Seoul Gourmet.
Fermentation has always been at the heart and soul of cuisine no matter the time, no matter the place.
Tucked into the side of the mountain and looking out over the great expanse of Seoul is Poom Seoul. Like its chef, Young Hee Roh, the restaurant is defined by its style.
There once was a pastry chef in Brooklyn who had this problem—every Fall her restaurant’s owner would burst into the kitchen with what he thought was going to be the next hot holiday item on the
Afternoon tea is anything but stuffy.