See Smell Taste

The pro chef spice resource now available for home cooking

Referred to by esteemed chefs around the world as simply “The Spice Guy,” Jing Tio is the man behind many of the distinct flavors found at restaurants like El Bulli, Eleven Madison Park and WD-50. For the past half decade, the Indonesian accountant-turned-spice purveyor has quietly set a new benchmark for quality by tracking down farmers using the best harvesting methods, ultimately leading to insanely …

Chef Ricardo Zarate

We interview an award-winning chef on bringing his distinctive Peruvian cuisine to L.A.

In the summer of 2009 chef Ricardo Zarate found a daring way to share his bold Peruvian flavors with Los Angeles. After many years cooking in elegant restaurants in London and Southern California, he surprisingly opened Mo-Chica in Mercado La Paloma, a food court near USC. With a menu that honored his traditional Peruvian roots and showed off his immense creative talent, he amazed local …

Brooklyn Hard Candy

Brooklyn-based chefs revive hard candy with secret ingredients and throwback packaging

Like millions of good ideas, Brooklyn Hard Candy was dreamed up over several drinks one night. But unlike most booze-fueled enterprises, this one has more than enough cred to back it up. The joint product of Le Cordon Bleu grads Danny Mowles (also the executive chef at NYC’s The Roger Smith Hotel) and Nathan Panum, the pair set out to create something distinctly Brooklyn and …