Chefs

The perfect steak is something many strive for, but few can achieve on their own. To improve our odds, we sought the expertise of Wise Guys chef Craig de Villiers.

When most Americans think of brisket, they picture Texas-smoked meat with barbecue sauce. However, brisket actually has its roots in Jewish cuisine.

One Hot Mama’s Chef Orchid runs her kitchen like she lives her life — surrounded by family, friends and feel-good food.

Pitmaster and managing partner of Forrest Fire BBQ in Coligny, Scott Bodkin, is a master of smoking meat, creating flavors that “nourish your soul.”

Aspiring pitmasters in need of a mentor, or anyone who’s simply wondering where they can get their next presidential pork, can check out GW’s Southern Catering & Smoked BBQ on Facebook.

These culinary artists draw from rich traditions and vibrant food cultures around the world to bring unique and exciting experiences to their tables.

Dear Chef, I tend to over-salt and sometimes over-season my dishes as I experiment with flavors while cooking. How can I ensure I don’t add too much salt?

Balancing flavor is both a scientific technique and an artistic endeavor, informed by professional training, intuitive understanding and practical experience.

Fresh produce can really elevate a dish. We asked local chefs their favorite fresh produce to work with and their answers aren’t too surprising.

Dear chef, when should I buy fresh herbs over dried herbs? Which herbs are better dried? Are certain dishes better with a certain preparation of herbs and spices?