Aiman Javed 9/6/21 Aiman Javed 9/6/21

Craft Service

Pastry Chef Kelsey Brito of Milo & Olive arranges holiday fairs to motivate her staff and engage the community.

Lizzie Takimoto 9/1/21 Lizzie Takimoto 9/1/21

9,000 Cocktails To Go

Umbrella Hospitality Group’s Nick Meyer stayed in the game by batching over 9,000 hibiscus cocktails in a barrel at LONO Hollywood.

Sam Rethmeier 8/27/21 Sam Rethmeier 8/27/21

When The Somm Can’t Smell

République's wine director Sam Rethmeier reflects on COVID-19's impact on his health, his senses, and his career.

Kendyl Kearly 8/22/21 Kendyl Kearly 8/22/21

Bring Out the Bubbly

Baltaire's Wine Director Matthew Arnall discusses the increase in popularity of Champagne since the COVID-19 pandemic.

Amelia Schwartz 8/17/21 Amelia Schwartz 8/17/21

One Year Later

After public health restrictions shuttered restaurant life, these six L.A. restaurant pros found creative ways to keep cooking and pivot their careers during the COVID-19 pandemic.

Amelia Schwartz 8/7/21 Amelia Schwartz 8/7/21

Milk & Conchas

Pastry Chef Thessa Diadem of All Day Baby applies Japanese baking techniques to create a unique spin on pan dulce.

Jennifer Shen, Jennifer Yee, and Rose Lawrence 8/2/21 Jennifer Shen, Jennifer Yee, and Rose Lawrence 8/2/21

The State of Pastry

As restaurant staffs decrease, the role of the pastry chef has changed more than any other. We asked Jennifer Shen, Jennifer Yee and Rose Lawrence to share what it's been like.

Team StarChefs 7/25/21 Team StarChefs 7/25/21

Los Angeles Kitchen Notebook

An in-depth look at some of our favorite dishes and cocktails from our time on the ground in Los Angeles

Dakota Kim 7/13/21 Dakota Kim 7/13/21

Full Asking price

Chef Justin Pichetrungsi of Anajak Thai disrupts the status quo of menu prices. Justin and food writer Dakota Kim discuss price expectations for Thai cuisine.