10 Chef-Endorsed Products That You Will Actually Want To Use

Top chefs help you improve your kitchen moves
Mar 10, 2014 9:00 am

The world’s top chefs are taking on the checkout aisle. The newest wave of chef-helmed products uses hyper-local ingredients and authentic recipes straight from their illustrious kitchens. If you’re wondering how to make a Michelin-starred bloody mary, or what top pitmasters use to tenderize their meat, you’re in luck. Here are 10 boldfaced goods that redefine the supermarket sweep. Taste the revolution.

Meet 8 New-School Pasta Masters Of Los Angeles

These chefs are making LA's best pasta dishes
Mar 6, 2014 12:00 pm

The truth is that Angelenos love to eat. Sure, we have tremendous sushi, but did you know we also have incredible pasta? We may be the biggest city in the country without an official Little Italy, but instead we have great chefs serving unbelievable Italian food. While there's definitely a contingent of OG Pasta Godfathers, the new crop of talent is even more exciting. The new pasta masters of LA, right this way.

Meet The Man (Appetite, Imagination, Eye) Behind The Ulterior Epicure

Our food traveling hero gets candid
Mar 4, 2014 11:00 am

Photographer Bonjwing Lee clearly loves to travel for food, which is why we reached out for an interview during last week’s tribute to fantasy food travel. Lee was, obviously, traveling. But he was cool enough to answer some of our questions about his favorite (and least favorite) places to travel for the food. Also, packing essentials. The appetite is, of course, number one.

For Anita Lo, Constant World Travel Plays Out Beautifully On The Plate

15 years traveling to define the menu at Annisa
Feb 26, 2014 11:00 am

Before opening her acclaimed New York City restaurant Annisa in 2000, chef Anita Lo spent a year traveling through Southeast Asia and Mediterranean Europe in search of the “perfect meal.” One full year of traveling to eat and research and eat more. A dream trip for many. But, really, it's how you open a worldly restaurant. 

Curtis Stone On Opening Maude In Beverly Hills And Its 'Hardcore Little Kitchen'

Top Chef Master's restaurant is a real force
Feb 20, 2014 11:00 am

Curtis Stone became a household name after getting some quality time on-camera with shows like TLC's Take Home ChefToday on NBC, and Bravo's chef superstar spin-off Top Chef Masters. Now that he's at the top of the TV chef mountain, he's decided to open his very first “tiny little restaurant” and guess what? It's really, really good. We sat down with Stone to talk about the non-menu. 

'10 Things I Hate' With Andrew Carmellini

Reality TV scouts, ripoff chefs, EDM on hit list
Feb 14, 2014 10:00 am
Photo: Dustin Aksland

All this week we’ve given chef Andrew Carmellini the keys to Food Republic. But just because it's Friday doesn't mean he's going out like a lamb. Here, Carmellini becomes the latest chef to sound off about 10 things he hates. (And yes, on Valentine's Day no less.) Biters, haters, reality show casting agents, beware!

How The Dutch Bakes The Perfect Winter Pie, In Animated Gif Format

Kierin Baldwin is a pie making master; a machine
Feb 13, 2014 10:00 am

After a successful career in photography, The Dutch’s pastry chef Kierin Baldwin pursued her love of desserts fulltime while working at Cafe Boulud, A Voce and eventually under Karen Demasco at Locanda Verde. We recently spent time with her to find out how she makes the delicious pies Andrew Carmellini’s Soho restaurant has become famous for. With that, here’s a guide to making a kickass winter berry pie, in animated gif format.

Infographic: The 10 Commandments Of Being An NYC Chef

Young toques, here are some words to live by
Feb 12, 2014 10:00 am

All this week we’ve given chef Andrew Carmellini the login to our Wordpress accounts as he’s guest edited a number of stories landing on Food Republic. When we were talking to AC about the lineup of stories he would be running, he was adamant about writing a piece that illustrated his kitchen values. Basically, be both agreed that there was a method to maintaining a 20+ year cooking career and not going crazy. And staying true to oneself. With that, here is an infographic of Andrew Carmellini’s 10 Commandments To Being An NYC Chef.     


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