I'm a chef with 15 years of experience, and I often teach people how to make this roast chicken. The trick is to brine the bird for 24 to 48 hours before cooking it in a preheated Dutch oven. It ...

Amelia Schwartz is a Brooklyn-based writer and editor who has been covering food, beverage, and culture for over seven years. She is currently an editor at Food & Wine magazine, focusing on trends and ...

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To continue reading this content, please enable JavaScript in your browser settings and refresh this page. Preview this article 1 min Chef JJ Richert brings decades ...

ORLANDO, Fla. — In today’s Chef’s Kitchen, is a pair of dishes with global influence from a family-run business. The Drake Kitchen + Bar is located in downtown Orlando. The chef and owner, Heberto ...

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Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ ...

We may receive a commission on purchases made from links. When you think of James Beard Award-winning chefs, images of meticulous prep and elevated technique may come to mind. While that may be what ...