Restaurant

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

We never imagined that a Chef’s Night Out with the crew from restaurant Kadeau would be dull, but nothing quite prepared us for this whirlwind of culinary escapades.

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

Jake Dell shows us around the historic Jewish deli and talks about the responsibility of running his family's iconic restaurant.

Nick Kim and Jimmy Lau are the masterminds behind NYC’s Shuko.

When there’s a party in South Africa, a watermelon cake is always present. Cata.Pirata—frontwoman of the band Skip & Die—shows us how she makes her favorite treat.

Our correspondent Sydney Chun heads to Jongno Octopus in Seoul to try the controversial practice of eating live octopus.

Making steak tartare may look simple (all you need is a good piece of meat, right?), but it takes a truly talented chef to perfect this classic French dish.

Make Shrimp Grits with Wylie Dufresne