Food Skills

Los Angeles-based fashion designer and gardener Ron Finley "Gangster Gardener" talks about erasing food prisons and developing life skills.

The rapper took to Twitter to announce that jelly belongs on otherwise savory sandwiches, which somehow started a heated debate.

Helmed by second-generation owner Bricia Lopez, Guelaguetza is a bucket-list destination for anyone looking to experience the culture of Oaxaca and L.A. at the same time.

From Neapolitan and Sicilian to Detroit-style and deep dish, NYC is a wonderland for regional pizza styles. Now, a cheesy, soufflé-like pie from Milan is set to take the five boroughs by storm.

Rugelach is one of the world's most recognizable Jewish pastries. But in NYC, some of the best rugelach is made uptown at Lee Lee's Baked Goods in Harlem, visited in this episode of Food Grails.

From studying at the altar of Di Fara’s Dom DeMarco, to serving A-list celebrities like Jay Z and Beyoncé, the story of Lucali is made of pizza lore. Learn the story behind the legend on this special episode of Food Skills.

On this episode of Food Skills, David Chang, the Momofuku mastermind, breaks down the guiding principles behind his "ugly delicious" philosophy—an ideology that pushes diners to see the hidden beauty in everyday food.

On this episode of Food Skills, Charles Gabriel, semi-finalist for Best Chef at the 2018 James Beard Awards breaks down the keys to his now legendary pan-fried chicken recipe on this episode of Food Skills.

In Japanese cuisine, the concept of "omakase" leaves the choices entirely up to the chef. At Shuko, one of the premiere sushi restaurants in NYC, the menu is driven by the imaginations of Nick Kim and Jimmy Lau, as well as the whims of Mother Nature— we visit them on this episode of Food Skills.

At Tacombi's new outpost in the Empire State Building, chef Oscar Hernandez offers two regional takes on the dish: a crispy, Baja-style cod, and a spicy, "tikin xic" rock fish grilled on the flat-top, both seen on this episode of Food Skills. No matter how they're prepared, fish tacos should be on every Mexican food-lover's bucket list.

At Brooklyn’s La Loncheria, the sandwich gets an international spin, where chef Luis Jiménez meshes the torta with elements of the Vietnamese banh mi. No matter the style, the torta is a bucket-list item for sandwich-lovers from Mexico City to NYC.

At Brushstroke, chef Isao Yamada uses an ever-changing array of seasonal ingredients to tell stories from life in Japan. From slices of sashimi to charcoal-roasted eel, we look at Brushtroke's kaiseki menu features food as metaphor and allegory on this episode of Food Skills.

A newcomer to NYC's Chinatown, Tang specializes in the ultra-spicy, chili-filled hot pot native to Chengdu, Sichuan. Stocked with items like swamp eel, chicken gizzard, and beef tripe, the restaurant's menu appeals to those in search of a true Sichuan experience.

A cult favorite in L.A., and now available at Chefs Club Counter in NYC, Eggslut’s secret is patience. Eggslut’s Fairfax is a must-try for any egg-sandwich enthusiast. See what goes into the best egg sandwich on this episode of Food Skills.

Dipping the dumplings in apple sauce is optional, but remember: At Veselka, onions and sour cream are always required, which we look at on this episode of Food Skills.

Peking duck has long been a staple in NYC. But at Decoy, chef Joe Ng is taking the classic Chinese dish to new heights— check it out on this episode of Food Skills.

At NYC's Badshah—a modern Indian restaurant helmed by chef Charles Mani—tandoori chicken is all about letting the meat's natural flavors shine through, seen in this episode of Food Skills.

Cote puts an international flare on the classic Manhattan chophouse. This dry-aged Korean barbecue deserves a place on every meat-lover's bucket-list, which we look at on this episode of Food Skills.