Culture

Marisa Tomei doesn't like turkey for Thanksgiving—unless it's in meatball form.

Most chefs hate brunch. (Cooking eggs at 6 a.m. on a Sunday after Saturday night dinner service? No thanks.) But on today's podcast, a chef who needs no introduction explains why he takes his brunch very seriously—both in his restaurants and at home. Ladies and gentlemen: Bobby Flay.

You could accessorize your Donald Trump Halloween costume with an orange toupée—or you could concoct our bombastic signature Trump cocktail, the Combover.

Chef Virgilio Martinez has seen 400+ varieties of potatoes, and he's got a thing or two to share about how we should treat them.

Kids love chocolate, right? Here's what happened when we fed children fancy artisan chocolate bars for Halloween. (Spoiler alert: It was more trick than treat.)

Yotam Ottolenghi and Ramael Scully, the British chefs behind Nopi in London and its upcoming cookbook, think these ingredients are seriously underrated.

Turns out, you don't need any new gadgets or fancy spices to improve your kitchen; all it takes is the right amount (and organization) of counter space. Good thing we know exactly what that is.

Chef Jose Enrique's gained an avid following on his island home of Puerto Rico and the mainland for his pared down cooking style and dedication to fresh, local ingredients.

We talked to the former *NSYNC star about what he used to eat on tour (so much Olive Garden), raw tomatoes (hates 'em), and Instagramming his meals (YES).

Créme de menthe settled rebellious stomachs and absinthe fended off malaria. This is the secret medical history of the speakeasy cocktails we've come to know and love.

On a seaside jungle road in Mexico's Tulum lies Hartwood, a tiny restaurant with no walls, stoves, electricity, or refrigeration. Chef Eric Werner joins deputy editor Andrew Knowlton and executive editor Christine Muhlke to talk about the unique challenges of running a restaurant in the middle of the jungle.

According to the movie "Back to the Future Part II," today is the future! We gathered predictions from today about how we’ll be eating 30 years in the future, and found how experts in the past thought we’d be eating around 2015. Turns out, it isn't easy to predict the future.

You could *go* to a bar, or you could do as the Cherry Circle Room in Chicago does—and have the fabulous vintage bar (cart) come to you.

For a young Patti Smith, it took a couple of strangers at the table to teach her the meaning of Thanksgiving.

Chef Marcus Wareing talks about getting Bradley Cooper and Sienna Miller prepped for their roles in the movie "Burnt."

The "Dr. Ken" star Ken Jeong on his wife's cooking, his sweet tooth, "grazing" on set, his love of turkey, and, yes, tofurky.

As richly detailed as the world of Star Wars is, food takes a back seat to all the lightsaber duels. But, the infectious excitement over the newest trailer for The Force Awakens has gotten the better of us: Here are some of our favorite backstories of the food and drink of the Star Wars universe.

Let's move this party to the living room: Here's how to stock your home bar with the best bottles of sipping neat and mixing.

You may think that infusing stouts, saisons, and pale ales with clams, lobsters, and oysters sounds like a terrible idea, but it's actually a classic brewing technique—and flavor pairing—putting a hint of the sea in each bottle.

These days, some presidential candidates have caught on that, in a world where food obsessions are mainstream, opening up about their personal gustatory journeys is another way shape image. Here are a few things that the current crop of candidates have told us (intentionally or not) through their food habits.

Kale, chia seeds, seaweed: these trendy superfoods have garnered a lot of buzz for their health benefits. But are any of them actually a “magic bullet” nutrition solution? We get to the bottom of it.

How one pastry school class perfected the chocolate chip cookie.

Apple pie-flavored moonshine is the perfect alcoholic beverage for fall—whether you drink it straight out of the jar or use it as a mixer in your favorite cocktail.

Chef Daniel Humm of Eleven Madison Park and The Nomad makes the case for a technique that eliminates dry roast chicken, now and forever.

Ever wonder how our food photos end up looking so tasty? We picked a food stylist's brain to find out how it's done.

You know who's awesome? Line cooks. We're interviewing the baddest cooks from the best restaurants. This week, it's John Gullickson from North Carolina's Kindred restaurant.

Rock star St. Vincent, aka Annie Clark, waitressed at her sister's newly opened restaurant, Resident Taqueria, in Dallas. Clark told us what she learned from her temporary gig.

Chefs Beverly Kim and Edward Kim (no relation) grew up during a time when Korean food was obscure (and sometimes "stinky"). Now, diners are flocking to try their respective takes on modern Asian.

Drinking great whiskey is easy; figuring out how to know your Tennessee whiskey from your bourbon, and your 12-years from your 18 can be really intimidating. These simple tips will get you plucking bottles off the shelf like an expert.

We can't stop replaying this video of French chef and restaurateur Jean-Georges Vongerichten cooking a Michelin three-star meal for his furriest diners yet.