Mino Tsuchida, aka "Mr. Global" of Global Knives demonstrates how to sharpen knives using a sharpening stone.
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Obsessed with Absinthe

Absinthe Alcohol was invented in 1797 by Dr. Pierre Ordinaire. It is an anise-flavoured spirit derived from herbs, including the flowers and leaves of the herb Artemisia absinthium, commonly referred to as "grande wormwood", together with green anise and...
Hervé This is a French physical chemist who, with the late Nicholas Kurti, coined the scientific term "Molecular and Physical Gastronomy" in 1988. He shortened it to "Molecular Gastronomy" after Kurti's death in 1998. (source: http://en.wikipedia.org/wiki/Herv%C3%A9_This) Monsieur This is recognized...

Earth Eats Podcast

Earth Eats is a weekly podcast, public radio program and blog bringing you the freshest news and recipes inspired by local food and sustainable agriculture. iTunes RSS Zune
Recently I was perusing /r/cooking and someone was asking about frying in stainless steel pans. Always one to give my opinions and try and help, I decided to comment. I noted the top comment of this particular thread linked...

The Gilded Fork Podcast

Begun as online magazine The Gilded Fork® in 2005, we expanded into multimedia in 2007 when we launched the world’s first all-food podcast channel, which eventually became the Culinary Media Network®. iTunes RSS
Sharing powerful stories from his anti-obesity project in Huntington, W. Va., TED Prize winner Jamie Oliver makes the case for an all-out assault on our ignorance of food.  
Ferran Adrià, a Spanish Catalan chef, is considered one of the best chefs in the world. He is head chef of the El Bulli restaurant in Roses on the Costa Brava. Chef Adrià is often associated with "molecular gastronomy,"...
Lynne Rossetto Kasper has won numerous awards as host of "The Splendid Table," including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, three Clarion Awards (2007, 2008, 2009) from Women in Communication and...
New York City chef/author Anthony Bourdain is invited to film the research laboratory of Ferran Adria, the most controversial and imitated chef in the world—chef/owner of El Bulli, voted "World's Best" by Restaurant Magazine and the most visited by...
SAVEUR magazine's Executive Food Editor, Todd Coleman, shows you how to peel a whole head of garlic in less than ten seconds. (It's kind of amazing.)
With minimal knife work and simple techniques, Jacques Pepin makes deboning and stuffing a chicken look effortless. That's why he's a master chef.
Feeding the Dragon is a fantastic website if you love Chinese food. Started by a brother and sister team who want to share their passion for Chinese food, the site is "a resource for all things China and Chinese food. It’s...
Here at Spilled Milk headquarters, we combine food and comedy in a bowl and stir it up until it explodes. Join your jovial (possibly too jovial) hosts, Molly and Matthew, for recipes, cooking tips, winning lotto numbers, and catfights....
Each month, Masters of Social Gastronomy takes on a curious food topic and break down the history, science, and stories behind it. Masters of Social Gastronomy is a free monthly lecture series hosted in Brooklyn, NY by Sarah Lohman...
A short film about Shimizu San, a farmer living in a small town outside of Tokyo where he has been making udon noodles for the last 45 years (and growing the wheat for it too!). The second video from...
Michael Ian Black and Tom Cavanagh eat snacks and talk about it! iTunes RSS
"Food is naturally different. So, I just really want to honor that variety and let the chili peppers do the talking." Meet Jolene Collins, the founder and artisan behind Jojo's Sriracha in Brooklyn, NY. Jolene is obsessed with sriracha. She...