The Franks talk about feeding hot dogs to the Ramones, fantasy dinner parties, and what killed Elvis.
Chef Corey Lee talks fried chicken, blood sausage and sea cucumbers.
George Mendes, a contestant on this season’s Top Chef Masters, is the chef and owner of the critically acclaimed Aldea in New York. Here he serves up his thoughts on snacks, grub, and rock & roll.
Wolfgang Puck, the legendary, award-winning chef and owner of Spago in LA (and so many other restaurants it would give us carpel tunnel syndrome to type them all out), serves up his thoughts on...
Award-winning chef David Myers talks burgers, grilling, and mellowing out to Cat Power.
Award-winning chef Andrew Carmellini talks ultimate appetizers, Biggie lyrics, and some strange food pairings.
The award-winning D.C. chef advocates caviar and oysters, discourages driving and eating, and reveals his David Bowie fantasy (which is not as dirty as we just made it read).
Gabriel Rucker, the freshly crowned James Beard Award-winning Rising Star Chef, and owner of Le Pigeon and Little Bird in Portland, OR, serves up his thoughts on snacks, grub, and rock & roll.
Chicago superchef Graham Elliot deconstructs the Caesar salad, throws back Slim Jims, and pairs food and music.
Celebrity chef Eric Ripert pairs music and food—and his go-to soundtrack for getting it on.