chef

Competing in the Fair’s creative arts building is a decades-long tradition for a woman and her sweets.

Something Good is cooking in the kitchen of a Fort Worth steakhouse. “It feels like a crazy amazing honor,” said Jessie Posan, the new executive chef at The Capital Grille in downtown Fort Worth. To be in that position could definitely be considered an honor when you look at the numbers. The latest stats from career company Zippia shows 12.5%…

Something Good is cooking in the kitchen of a Fort Worth steakhouse. “It feels like a crazy amazing honor,” said Jessie Posan, the new executive chef at The Capital Grille in downtown Fort Worth.

FX has announced a renewal for its new series “The Bear,” streaming only on Hulu, after it launched late last month to immediate success.

A Dallas College student chef is cooking up something good that has gotten the attention of the culinary world.

Curiel shut down her San Ysidro taco shop in early November after an 18-month U.S.-Mexico border shutdown severely stunted her flow of customers. But she’s now reopened in Old Town, San Diego.

The Michelin-recognized chef behind the cult favorite bone marrow birria tacos is moving her San Ysidro location to Old Town, San Diego as well as opening a Baja-inspired seafood restaurant. She takes us along the journey.

San Diego Chef Priscilla Curiel has everything she needs to open her new restaurants, Tuétano Taqueria and Mar Rustico: she has the perfect locations, she has her carefully crafted recipes, she has the vision. The only thing she’s missing is a steady supply of ingredients, as the pandemic supply chain problems hit her Michelin-recommended birria tacos.

The Michelin-recognized chef behind the cult favorite bone marrow birria tacos is moving her San Ysidro location to Old Town, San Diego as well as opening a Baja-inspired seafood restaurant. She takes us along the journey.

San Diego’s revered chef Priscilla Curiel has a lot on her plate: between managing her restaurants, Tuétano Taqueria and Mujer Divina, opening a new seafood spot, finding ways to keep the lights on and payroll going, and being present for her family, Curiel has found juggling everything more challenging during the pandemic. But the one thing she can always rely...

The Michelin-recognized chef behind the cult favorite bone marrow birria tacos is moving her San Ysidro location to Old Town, San Diego as well as opening a Baja-inspired seafood restaurant. She takes us along the journey.

Priscilla Curiel has made a name for herself as the chef who put bone marrow birria tacos on the map in San Diego County. Although she closed down one restaurant due to the pandemic, she’s ready for a new start in Old Town — with not one restaurant, but two.

Chef JJ Johnson, a ‘Dig In Day’ ambassador spoke with NBC 5 to talk about the importance of the movement that helps small business owners.

Bobby Flay will reportedly leave Food Network at the end of the year, according to multiple outlets. After quitting “Iron Chef” in 2017, the chef explained it was “exhausting emotionally.”

Chef Liz at Our Daily Bread in Denton hung up her apron this month, just as the organization is planning to streamline services.

Chef Liz at Our Daily Bread in Denton hung up her apron this month, just as the organization is planning to streamline services.

TipRanks analyst ranking service pinpoints Wall Street’s best-performing stocks, like Tesla and The Chef’s Warehouse

The popular chef was set to marry her girlfriend, Brittanie Lynn Ritchie, in October.

Maryland resident Brandon Jones, 37, knew it would be a long shot, but he had to try. His mother-in-law, who is in the final stages of lung cancer and has stopped treatment, had fallen in love with the tempura broccoli dish from Ekiben in Baltimore, so he emailed one of the owners, Steve Chu, requesting the recipe. Jones intended to...

Chef Kenneth Temple shares a steak fajita bowl recipe and how you can join his 21-meal plan challenge.   Fajita Bowl with Grilled Onions and Peppers and Cilantro Rice Tips for success: The secret to tender cuts of steak is cutting across the grain. You can take the cheapest cut of beef and if you cut it against the grain…