Chefs
We asked our favorite chefs and cookbook authors what they’re reading this summer—everything from fiction to cookbooks.
Christine Muhlke
From duck fat to plain ol' butter, don't settle for boring rice and beans.
Marian Bull
Coffee shops don't rake in the cash, so why are chefs so eager to own their own?
Elyssa Goldberg
Chef Jacques Pépin is a culinary legend. Take his master class in knife skills with this collection of how-to videos.
Rochelle Bilow
Jacques Pépin speaks with Adam Rapoport about learning to love food as a child—while showing us a few knife tricks in the BA test kitchen.
Christina Chaey
What can you learn from Max Dornbush, a line cook at Gjelina and seafood buyer who "doesn't mind smelling like fish"? A lot, so listen up.
Rochelle Bilow
What can you learn from Ellison Park, a self-proclaimed former shit-head and self-taught sous chef at Chicago's Parachute restaurant? A lot, so listen up.
Rochelle Bilow
Christopher Walk-In? Walk-In Dead? These restaurants, bars, and bakeries have some very, uh, creative names for their walk-in coolers.
Rochelle Bilow
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.
Rochelle Bilow
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Even if you can't julienne carrots like the best chefs, you can look like 'em. Here's what the new chef uniforms look like (it's all about the bandana).
Gone are the days of the tall toques—these days, chefs are covering their heads with rockstar-esque bandanas. Here's how to tie one on.
Rochelle Bilow
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More fun in the sun with America's fave Frenchman.
Hugh Acheson is on the road a lot. Here's how he travels like a pro.
Belle Cushing
If chef Emeril could take back the word "Bam!", would he? We talked to America's most lovable chef to find out.
Rochelle Bilow
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How do chefs party in Vegas after getting off work? There was only one way to find out—join them.
Chef Gordon Ramsay answers our rapid-fire Q&A—here's what he had to say about vodka, midnight snacks, the perfect steak, and more.
Rochelle Bilow
There are normal grills, and there are grills made by Grillworks.
Amy McKeever
We challenged these chefs to take the #BAOnionChallenge and chop as many onions as humanely possible in 15 seconds. Here's how they did.
Bon Appétit
When it comes to love, chefs have a secret weapon up their sleeve: really good food.
Lilli Sherman
When you’re the pastry chef at a four-star restaurant, you have to be creative—because people always want you to change your genius desserts. In his new column, Back of the House*, Del Posto’s Brooks Headley explains why he lives for restrictions.*
Brooks Headley
Daniel Boulud simply cannot be stopped. Over the course of five days, writer Brett Martin does his best to keep up.
Brett Martin
Brooks Headley makes a veggie burger that even the most faithful carnivore will love
Joanna Sciarrino
Massimo Bottura makes an appetizer that will blow your mind with nothing more than a wheel of Parm and a drizzle of balsamic
So simple yet impossible to master, the omelet is a milestone in any chef's career. Here are 9 top chefs who remember making their first perfect omelet
Michael Y. Park