Assistant chef Michael Monteleone puts a finishing touch on cannabis-infused vegetable tarts. As more states legalize the use of recreational marijuana, the California chef is aiming to elevate haute cuisine to a new level.
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Brian Kleinsasser, left, who works in the hog barn at Cool Spring Colony, helps Jake Waldner set up the Hutterite table during a Long Table dinner event at The Resort at Paws Up.
Stuart Thurlkill / via Paws Up
Miguel Clarinha has been managing the shop for nine years alongside his cousin, Penelope. He believes the secret to its success is keeping the bakery a family-owned business.
Spiegelman's Charcoal Ice Cream with Pomegranate Swirl and Chocolate Sourdough Breadcrumbs is an edible ode Persephone —whose decision to eat pomegranate seeds sealed her fate as queen of the underworld, according to Greek mythology.
For the Bean Madness competition, decisions on this classic dish can turn on preferences set long ago by family tradition, house style and even generational differences.
Chef Gilbert Brenot teaches trainees at Edwins about meat preparation. The fine-dining restaurant in Cleveland provides education, housing and steady employment for former inmates and is the subject of an Oscar-nominated documentary.
TFL Films LLC
Sales of McDonald's new soy-based patty have far surpassed estimates in Sweden, where half the population says it's interested in more vegetarian options. Are diners just curious or truly lovin' it?
On Broadway, Daniel Breaker shines as Alexander Hamilton's greatest rival, Aaron Burr. In the kitchen, he also creates a stir, sir. But whether acting or cooking, both require perseverance and experimentation.
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