Chef

With citrus in season, this cocktail is the perfect way to add some fizz to your brunch. With a blend of citrus and bold ginger flavor, Cara Nicoletti whips up a cocktail that is sure to please.

Chef Virgilio Martínez is dedicated to sourcing, archiving, and serving native Peruvian ingredients at Central in Lima, which has been voted one of the world’s 50 best restaurants.

Farideh’s Banana Cream Pie is so easy to make that you don’t even have to turn on your oven.

Four-time barbecue world champion Myron Mixon cooks up some St. Louis spareribs at the MUNCHIES Test Kitchen.

Auberginen, Buchweizen, Kräuter, Lamm. So einfach.

Luke Powell is a master of smoked, cold-cut, and pressed meat.

This is definitely not your typical sushi restaurant.

Belle’s Hot Chicken co-owner Miranda Campbell shows us how to make shepherd’s pie with slow roasted lamb shoulder.

We meet New York sushi chef Daisuke Nakazawa, who completed an 11-year apprenticeship at Sukibayashi of "Jiro Dreams of Sushi."

When you want sushi in Texas, you go to one of Tyson Cole's restaurants.

Welcome to Ushiwakamaru, a piece of Japan in Chelsea.

Sushi chef Satoshi Kiyokawa has become a staple in the LA sushi scene from behind the counter at his Beverly Hills restaurant, Go By Kiyokawa.