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At his restaurant Ernesto’s in lower Manhattan, chef Ryan Bartlow serves up stunningly faithful renditions of the Basque cuisine he came to love while staging in Spain early in his career.

Christopher Tompkins, the founder and owner of Broad Street Oyster Company, first started his booming culinary enterprise out of the back of a van in 2017.

As a cornerstone of Middle Eastern cuisine — and one that is rapidly growing in global popularity — za’atar seasoning is one of the most versatile and unique ingredients that the Middle East has to offer. But what is za'atar seasoning, and how is it made?

Tomato, tomahto. Potato, potahto. (One of these is technically a fruit, if you haven’t already been exposed to the tomato-is-a-fruit argument.)

Shari Bayer is living her best life. Having spent over 30 years in the food and beverage industry, she’s worked in jobs across the board, including working the restaurant floor as a server, interning at a trade publication and founding her own hospitality-focused PR firm, Bayer Public Relations.

Japanese cuisine has China to thank for its noodles. Introduced to Japanese cuisine during the early centuries of the Common Era, wheat-based noodles were originally brought over from China, along with various culinary techniques and cultural influences.

Clad in black Chuck Taylors and wide leg pants, the laid back energy of Chef Ignacio Mattos and Chef Jason Pfeiffer reads more like a matured garage band than two men at the helm of one of New York City’s most popular hospitality groups.

When I began training bartenders nearly two decades ago, I would open with the question, "Did you ever feel like someone somewhere gave a class on how to act in a bar and you weren't invited?"

As executive chef of Parcelle wine bar in Lower Manhattan, Ron Yan serves a menu informed by myriad cuisines and some of the places where he’s lived around the world.

In its 4 Levels video series, Epicurious pits professional ICE chefs against amateur and home cooks with a final analysis from a food scientist. In this episode, Chef Chris Scott demonstrates his twist on an old-fashioned Southern sweet tea brine — using lemonade.