Chefs

Chefs

Join Chef Bryce Gilmore of Odd Duck in Austin as he prepares an unusual holiday side dish. His scrambled eggs with grilled broccoli, Gala apples and goat feta will have you asking for eggs for dinner.

Chefs

Chef Gabe Kennedy samples soul food at Bertha's Kitchen in Charleston, North Carolina, tries some "adventurous American" at Two Boroughs Larder, has a cocktail at Zero George, and late-night fish croquettes at Xiao Boa Biscuit.

Chefs

Chef Gabe Kennedy and his friend Shanelle explore bohemian Asheville, North Carolina. They stay at The Inn on the historic Biltmore Estate, enjoy some hush puppies at Buxon Hill BBQ, visit the Biltmore Estate Winery, and try Southern Chinese food at Gan Shan Station. Brought to you by Bank of America

Chefs

During stop #2 of chef Gabe Kennedy's Influencer Journey, he spends 12 hours in Durham, North Carolina. He stops for disco brunch at The Durham Hotel, sandwiches at Rose's Meat Market & Sweet Shop, beers at Ponysaurus Brewing Company, and good old fashioned BBQ at Picnic. Brought to you by Bank of America

Chefs

Chef Gabe Kennedy spends an action-packed 12 hours in Richmond, Virginia. He samples banh mi hot dogs at Stroops, oysters and orange butter at Rappahannock Oyster Co., and fig and cheese pastries at Sub Rosa Bakery. Brought to you by: Bank of America

How-To

Watch a professional chef attempt to lead an amateur cook in making spaghetti and meatballs using only audio instruction.

How-To

British cookbook author and food personality Nigella Lawson gives us her top 5 holiday entertaining tips.

How-To

Think you need to stir your risotto to get it creamy and delicious? Rick Bayless shows you how to make no-stir, totally perfect risotto in your rice cooker.

Chefs

For chef Veronica Salazar, preparing homemade Mexican cuisine to serve at her restaurant El Huarache Loco is not only a lifelong dream realized, it represents the continuation of a decades-long family tradition. Chef Salazar grew up in the kitchen with her parents and grandparents learning how to prepare Mexican cuisine like mole, fajitas and her restaurant’s specialty, huarache. See how she brings inspired flavors to the dishes she serves her new and loyal customers in Marin County.

Chefs

After decades in the restaurant business, friends Peggy Smith and Sue Conley started Cowgirl Creamery north of San Francisco in Point Reyes Station with the intention of using the wholesome dairy from the region to make high-quality, artisanal cheese. As luck would have it, their most award-winning cheese, Red Hawk, was created by accident. See what other rich stories are behind their hand-crafted cheeses.

Chefs

Jackie Summers’ Sorel liqueur has a history as rich and complex as the flavors that makeup this traditional Caribbean liqueur. Inspired by the spiced hibiscus and rum drink that his Barbadian grandparents used to make, Summers decided to market the drink commercially in 2012, after surviving a cancer scare. From hibiscus to cloves, to nutmeg and cinnamon, discover the procession of flavor that makeup Jack From Brooklyn’s Sorel.

Chefs

For a true farm-to-table oyster experience, pay a visit to Tomales Bay Oyster Company in Marshall, California. Visitors travel from around the world to picnic on the shore and taste the company’s “Golden Nugget” oyster, a tumbled oyster with delectably plump meat. See what makes this shellfish farm one-of-a-kind.
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