Extra virgin olive oil is a delicious, healthy, pantry staple. It can also be a luxury product for special dining experiences. However, most olive oil in the world is low quality and highly processed. What does producing a truly great extra virgin olive oil—from farm to bottle—actually involve?

Born and raised in Barbaresco Italy, Gaia Gaja is a fifth-generation winemaker. Along with her siblings and iconic father Angelo, she oversees the family’s legendary winery Gaja in Piemonte.

On today' episode of THE FOOD SEEN, we kick off with Sabra Lewis, a sommelier who studied dance and moved to the big city with her sights set on Br

This week on The Main Course, Patrick interviews Cesare Casella, world renowned chef from Lucca, Italy, and Dean of the International Culinary Center. Cesare talks about how he was raised in a world where the kitchen was a woman's world, so he had to fight his way in.

Sarah Krathen fell in love with restaurant work at the age of fifteen. She started as a barker for a restaurant on Duval Street in Key West, which meant her job was to get tourists to come in off the street and eat there.

The author and chef-owner of two popular New York City restaurants—The Red Cat and The Harrison—Jimmy Bradley presides over neighborhood joints that have become destinations for guests from around the city, and the country.

Chef Marco Canora is known for his delicious food at Hearth and Terroir, and his Salt to Taste cookbook- but do you know about his philanthropic efforts?