Growing Up Tuscan

Cesare Casella—executive chef and partner of Salumeria Rosi Parmacotto’s two New York restaurants as well as the Dean of Italian Studies at the International Culinary Center—tells how the tastes of his youth continue to fuel his creations in the kitchen.

As told to Michael Schachner

Winner, Winner, Fried Chicken Dinner

Restaurant 1833’s Chef Levi Mezick and his team set out to create the tastiest fried chicken recipe on the planet. After prepping, cooking and tasting 75 variations, here’s how he did it.

By Alexis Korman

Know Thy Farmer

Organic food is great, says Top Chef alum and Iron Chef America competitor Kelly Liken of Restaurant Kelly Liken in Vail, Colorado. But fresh ingredients grown and raised by your skilled neighbors are almost always tastier.

By Alexis Korman

Fare Play: An Asian Chef in Argentina

East meets meat in Korean-born sushi chef Mun Kim's kitchen.

Fare Play: Chef Paul Liebrandt

The chefʾs gastronomic love letter to Paris.

By Georgette Moger