Barbara Kafka talks to Hungry Beast’s Sarah Whitman-Salkin about breaking into food writing, her partnership with James Beard, and her new book, The Intolerant Gourmet.
With Valentine’s Day around the corner, love is in the air—and in the kitchen. But which foods help get couples ready for amour?
Fiery Food Network star Daisy Martinez talks about why everyone should know how to break down a chicken, the dish her kids can’t get enough of, and the ingredient worth flying to Puerto Rico for.
How a marketing gimmick was transformed into the world’s most respected restaurant guide—and four things to learn to become a Michelin insider.
Joan Nathan, the author of Jewish Cooking in America, talks about kasha varnishkes, how she’ll be celebrating the holidays this year, and Wolf Blitzer’s wife’s brisket.
Four years after Hurricane Katrina hit, Susan Spicer is still cooking with love in the city she adores. The chef dishes on New Orleans cuisine and more.
Find out how metabolism affects the way your jeans fit, how your genes may or may not affect your metabolism—and whether eating hot peppers will help you lose weight.
It doesn't get more Zen than this: Deborah Madison is a Buddhist chef who founded the nation's first upscale vegetarian restaurant and has cooked for the Dalai Lama, yet enjoys a nice lamb shank just as much as the next person.
The ultimate Julie & Julia-style test? The soufflé. “When you flip anything, you just have to have the courage of your convictions,” said Child. Here’s how she mastered it.
Julia Child redefined the kitchen, and being a woman in it. Her assistant, Sara Moulton, has carried on the legacy, from Gourmet’s test kitchen to the Food Network’s Sara’s Secrets, some of which she shares with Hungry Beast.