Executive food editor Kemp Minifie recreates one of Paul Bocuse’s recipes with a little help from her friends.

Andrew Carmellini, chef and author of Urban Italian, demonstrates his technique for making light and airy gnocchi.

Tripe—the inner lining of a cow’s stomach—can be an intimidating ingredient for the home cook, but Andrew Carmellini, chef and author of Urban Italian, shares some simple tips for preparing it....

Best-selling French author Sophie Dudemaine brought the master’s recipes into the home kitchen—and she’s only begun to conquer the U.S.

The role of the executive chef is to keep the kitchen running smoothly—and that’s not easy for someone who’s used to micro-managing.

Luscious, juicy, and sweet: The gold standard of plums is far better than anything you’d find at a store.

Candied eggplant, parsnip cakes, tomato-berry tarts: Le Bernardin’s pastry chef explains how to use savory ingredients in sweet new ways.

Get inside the mind of a chef in our new series, The Deconstruction. David Myers, chef and owner of Sona and comme Ça in Los Angeles, discusses the creative process behind his recipe for Green Papaya Soup...

For one star-studded evening, legendary French chefs and their American protegés went back in time to re-create the dishes that made them famous.

Is Alinea truly the best restaurant in America? The shock and awe on diners’ faces seem to say it all.