Steve Coomes

It’s a typical day in the life of Wolfgang Puck: The Austria-born culinary phenom is up to his lederhosen in the details of yet another restaurant opening in Los Angeles, home to his self-named company. He...

While kitchen equipment often is built for speed, an increasing number chefs seek equipment that can cook low and slow, save energy, preserve freshness or turn waste into fodder for future foods. Two years...

Every restaurant veteran has a nightmare story about bad employee meals, free feeds that made prison food look like haute cuisine. After eating his share of them as a cook, Chris Clime committed to changing things as...