Celebrity chef

We’ve all been there. After a long shift and what seems like endless hours of mixing cocktails and smiling across the bar you crash on the couch and catch another episode of your favorite chef-bartender-server-becomes-celebrity-host and yearn for your own lights-camera-action moment. The Food Reality Television Series category is huge and these days. So herein lies the question—how do you get from behind the bar to in front of the camera?

When chef Marco Pierre White, famously recognized as the original celebrity chef, released his cookbook and memoir White Heat twenty five years ago, he became a cultural icon. The photographs in the book, shot by the late Bob Carlos Clarke, helped to solidify the young man’s status as a the decade’s ultimate enfant terrible, featuring rowdy kitchen shenanigans and shirtless studio portraits in lieu of the chef’s most famous dishes.

Have you ever tried making corn this way?

From Leonardo DiCaprio, Rihanna, and Jay-Z to Kim Kardashian, Barack Obama, and secretive millionaires, it’s as if the rich and powerful simply are not aware that other places exist to get dinner. And it’s all thanks to this man.

Chef Edward Lee's new book, Bourbon Land, explores the history and flavor of Kentucky's beloved drink.

Eric Kim, Deb Perelman, Andy Baraghani, and more have some straightforward dos and dont’s when it comes to shopping for your home kitchen.

If you think chef-branded foods like Ina Garten’s cake mixes and Rick Bayless’s sauces are new to supermarket shelves, think again. A man named Ettore “Hector” Boiardi (pronounced boy-ar-dee, get it?) was a forerunning culinary sell out before there was such a thing. But did you know he once worked as a chef at New York’s Plaza hotel? This week, TIME chronicled how Boiardi helped shape American Italian food, for better and worse.

Learn from multi Michelin star chef, Gordon Ramsay.

Vegan celebrity chef Matthew Kenney discusses his upcoming restaurants and projects. The entrepreneur is elevating vegan cuisine on a global scale.

What was the first dish you cooked? “A really good spaghetti bolognaise that my auntie taught me how to make. I put a touch of cream in my sauce because, back in the 1990s, it was trendy to use cream on anything.” You went to school in Pittsburgh for a…