The Executive Chef at the Emporium working with the little chefs is Miguel Bautista, who's anxious to help to defend the Big Chef Little Chef trophy the restaurant won last year.

Being a chef is not just about cooking; it's about balancing creativity, precision, leadership, and a passion for the craft.

Lish: Rule of thumb is hot pan, hot oil, then the ingredients. This not only ensures that fabulous sizzle when things hit the ...

Here's my guide to different steaks and things you need to know when cooking each cut, from filet mignon and T-bone to New ...

The Grey is one of five restaurants taking part in this year’s event which allows members of the Frank Callen Boys and Girls ...

I'm a chef with experience picking and preparing ... meaty flavor of the strip and the tender filet, I recommend cooking this cut over high heat with just salt and pepper. Any brown butter or ...

As part of our Meet the Chef series, we're talking to some of Cumbria's finest about their lives in and out of the kitchen. This week, it's the ...

As you would expect from Ninja, the Nina ProChef is well-packaged and is presented in an attractive natural-colored box, ...

Some former HK street sleepers volunteer to cook and distribute food to the homeless people as a way "to give back to the ...

Back in the 1990s, chefs Mary Sue Milliken and Susan Feniger took over Food Network with “Too Hot Tamales,” launching them ...