ChefsIt sounds simple - combine cooked spaghetti with tomato sauce and serve with meatballs. Little did we know you’d have dozens of questions for us to sort through and answer for this Epicurious FAQ session. Join us as some cooking experts and fan favorites buzz through your sauciest spaghetti and meatball questions, offering technical answers and some personal insight on this staple of Italian cuisine.
EntertainingComedian and food enthusiast Mike Kelton talks canned goods and crying with one particularly lonely bachelor on the streets of Brooklyn. Then he plays matchmaker.
EntertainingComedian Mike Kelton finds a lovely lady on the streets of Brooklyn with a passion for green food. While exploring the contents of her grocery bag, Mike expands his palate and tries seaweed for the first time. Hilarity ensues.
ChefsIn a special surprise for the winners of Epicurious’ Healthy Lunchtime Challenge, President Barack Obama pays a visit to the Kids’ “State Dinner” at the White House. Hear his words of encouragement for the young chefs.
ChefsChef Thomas Keller of Bouchon, French Laundry, and Per Se demonstrates how to make delicious Herb Gnocchi with fresh herbs and Dijon mustard that can be cooked and frozen for later use.
ChefsMario Batali talks food and family, his Italian food philosophy, his love for Bolognese and Amalfi Coast cuisines, and how New York's local ingredients shape his dishes.
ChefsDavid Bouley, the chef who redefined French cuisine in New York City, discusses his early career opening Montrachet restaurant in Tribeca.
ChefsChef and restaurateur David Bouley talks about how his French family's way of cooking influenced his own culinary path
ChefsChef and restaurateur David Bouley on how the Japanese focus on culinary simplicity has shaped his restaurant Brushstroke
ChefsChicago restaurant legend Charlie Trotter discusses his culinary education and the opening of his restaurant, Charlie Trotter's, ahead of its closing.
ChefsChef, cookbook author, and philanthropist Charlie Trotter talks about his culinary legacy on the eve of shuttering his 25-year-old restaurant Charlie Trotter's in Chicago
Q&AFashion designer Rebecca Minkoff takes a casual approach to entertaining, focusing on the food and the people. In our video, she talks about making the most of her small kitchen, hosting theme parties, and how to create unique dining experiences.
Q&AFashion designer Rebecca Minkoff invites us into her downtown Manhattan apartment where she loves to cook and entertain. In our exclusive video, Minkoff shows us her favorite kitchen equipment and talks about shopping for fun, eclectic dinnerware.