From the NYC classic egg on a roll to Faroe Island fulmar egg and curry, re-fall in love with the best egg dishes from our archives. Crack it open, and let the fun begin
How chef Ludo LeFevbre translates his haute cuisine to fast food. Included: the history behind his popular LudoBird; and the opening of the second LudoBird at Universal Citywalk.
Serving fine food at a strip mall is discussed by Ludo and his partners; and he demonstrates dishes that embody the high-low flair of his strip mall philosophy.
Does an artist follow instinct, training or intuition...or perhaps all three? This episode examines the ties between artists and their education, and how childlike wonder can, in fact, translate into a career.
We take a long, hard look at the cherry on top of a dining experience. On the menu is burnt miso apple pie, the English classic banoffee pie, and sorghum ice cream, so grab a spoon.
We open the birdcage on some of our familiar (and some not so familiar) poultry dishes. Chinese chicken noodle soup, and chicken and dumplings make an appearance, but also stuffed Faroe Island puffin and duck-on-a-string.
Explore the wet and dry side of our culinary world as Magnus Nilsson dry-ages a steak in kidney fat as long as he possibly can, April Bloomfield hallucinates while at a butcher shop, and Ed Lee makes a ribeye with eel puree.
