Jenn Rice

There's a precise science to cutting cheese that factors in shape, texture and flavor.
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“Our anchovies are life-changing for a lot of people," says chef Stuart Brioza, who's instituted an entire "anchovy protocol" at his acclaimed San Francisco restaurant State Bird Provisions.
"My grandmother would always fry our bologna sandwiches; that's because fried bologna is good for your soul."
Top chefs in Durham, Asheville, Savannah and Nashville are teaming up with artisan potters to elevate plating. 
Give next-day chips, queso, wings and more Super Bowl snacks a second life 
We've planned your cozy, beer-filled itinerary.
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When chef Alain Roussel is asked his secret, he usually replies with, “There is no secret; there are only mysteries.”
We've planned your cozy, beer-filled itinerary.
When chef Alain Roussel is asked his secret, he usually replies with, “There is no secret; there are only mysteries.”
You'll crave way more time in the Paris of the South, but this is a solid start.
Commonly served after LDS funerals, the cheesy potato casserole is made with hash browns, cream of mushroom and cream of chicken soup, lots of cheese, lots of butter, lots of sour cream and ... cornflakes
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Here's what really goes into Michelin reviews.
"I choose American cheese because it isn't really a cheese—it's more of a sauce when it melts, so you end up with a burger covered in delicious cheese sauce."
We sat down with an etiquette expert to solve the age-old olive pit conundrum.
Are the Italians on to something?
"Protein is the hardest macronutrient to digest, so with a massive influx of protein, the body goes into overdrive to break it down, causing you to sweat like a hungry kid in a candy shop."
We spoke with wine experts and nutritionists on how to avoid hangovers while refusing to avoid drinking.
How she manages a dual career as a chef and musician.
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