Restaurants

Tara Jensen doesn't have a book deal or a TV show or even a store. And that's all the more reason baking enthusiasts seek her out.

We're going to Birmingham, Alabama—and Urban Standard's Trevor Newberry is showing us the ropes. This is Spilling the Beans.

Tamahide Restaurant in Tokyo is a restaurant so popular people line up for hours to taste the chef's most famous dish.

Yes, we know you love tikka masala. But these dishes are the hidden gems of any takeout Indian menu—according to these Indian chefs.

The chocolate cookie at Tilda All Day in Brooklyn gets its salt from an ingredient that seems like it'd be more at home in salad than dessert. It totally works.

It's hard (and hilarious) to make mistakes when you're a chef at a restaurant with an open kitchen.

Heading to Miami? Let Victoria Gonzalez-Bredy be your guide. This is Spilling the Beans, where a city's most in-the-know barista gives us the lowdown on where to go, what to do, and what to eat in their hometown.

We’re seeing dishes on breakfast menus that are as inventive as anything being served up for dinner. These are our 4 favorite spots worth setting an alarm for.

Heading to San Diego? Let Jocylynn Breeland be your guide. This is Spilling the Beans, where a city's most in-the-know barista gives us the lowdown on where to go, what to do, and what to eat (and drink) in their hometown.

In Japan's Nagano Prefecture, the pro slopes compete with world-class food and hot springs that are so enticing Alexandra Marshall skips the lifts entirely.

Heading to Nashville, Tennessee? Let Raleigh McCool be your guide. This is Spilling the Beans, where a city's most in-the-know barista gives us the lowdown on what to do and where to eat in their hometown.

This earthy savory ingredient wasn't something we ever expected in a dessert, but that's one of the many reasons we love this one so much.

How long can you linger at a cafe or restaurant before you need to place another order? Can you bring a laptop? Here's what you need to know.

Christopher Walk-In? Walk-In Dead? These restaurants, bars, and bakeries have some very, uh, creative names for their walk-in coolers.

Heading to Kansas City, Missouri? Let Matthew Schroeder be your guide. This is Spilling the Beans, where a city's most in-the-know barista gives us the lowdown on what to do and where to eat in their hometown.

Call your mom's fridge door from the 80s and 90s: Ranch dressing is back.

When you're playing with knives and hot, hot heat, accidents happen—and they're not always pretty. Here are some of our favorite chefs' goriest kitchen stories.

The crowd-pleasing cuisine is crossing state lines, this time with house-made tortillas, top-shelf tequila, and queso that's just as gooey as you remember.

Heading to Richmond, Virginia? Let Andrew Huffman be your guide. This is Spilling the Beans, where a city's most in-the-know barista gives us the lowdown on where to go, what to do, and what to eat (and drink) in their hometown.

You go to Sadelle's for out of this world babka and bagels, but you stay for the old-fashioned vibes—the bagel swords, the toile patterning—made possible by expertly executed design.

We're going to Louisville, Kentucky—and Please & Thank You barista Ethan Shepherd is showing us the ropes. This is Spilling the Beans, where plugged-in baristas give us the lowdown on where to go and what to do in their hometowns.

The chefs of Jon & Vinny’s in L.A. gave us the recipe for their spicy fusilli. Start taking notes.

Heading to Boulder, Colorado? Let Sean Gallagher be your guide. This is Spilling the Beans, where a city's most in-the-know barista gives us the lowdown on where to go, what to do, and what to eat (and drink) in their hometown.

Eating great oysters is easy; figuring out how to order them from a menu with dozens of different kinds of oysters is really intimidating. These simple tips will get you ordering like an expert.

Heading to Cincinnati, Ohio? Let Jon Lewis be your guide. This is Spilling the Beans, where a city's most in-the-know barista gives us the lowdown on where to go, what to do, and what to eat (and drink) in their hometown.

Sam Anderson of New York's Mission Chinese Food set out to make a blue tiki cocktail with natural ingredients. He ended up creating one of the coolest cocktails we've ever seen: the Mood Ring.

When done right, a crudité platter can be so much more than sad, limp carrots and celery sticks. This is how it's done.