The chef Timmy Kang is a rising star in the culinary world, known as much for his reputation as an enfant terrible as his innovative cooking. Now, thanks to the success of his restaurant Moo Moo, the ...

John Currence takes on the day—and the world—with a quart-sized container of iced coffee and the mouth of a sailor. Unsurprisingly, his first cooking job was on a tugboat in the Gulf of Mexico.

Oxford, Miss., chef John Currence, who last month opened a Birmingham location of his Big Bad Breakfast restaurant, has teamed with some of his fellow Southern chefs to lead the crusade against a new ...

Fermented clams, seaweed broth and pasta made with smut that afflicts corn in the field. That’s what chef Brandon Baltzley served guests last time he was in Indianapolis. You’re never going to get an ...

When Mississippi chef and restaurateur John Currence appeared at the Austin Food and Wine Festival in April, he preached the gospel of preserving summer's bounty and shared samples of foods pickled in ...