Chef Homaro Cantu holds a tomato in the kitchen of his Chicago restaurant Moto in 2007. Haute cuisine and extreme science collided in the kitchen of Chef Cantu, who took his own life Tuesday.
Jeff Haynes/AFP/Getty Images
Like dragon eggs stuffed with fiery peppers: KISS steamed buns will hit convenience store shelve in Japan next week. The buns are seen here in a news release from the Circle K Sunkus chain.
Circle K Sunkus
Herman Travis (L) with his friend, Robert Cochran (R) at StoryCorps in San Francisco. Travis delivers groceries from a local food bank to his elderly neighbors, like Cochran.
Courtesy of Storycorps
Susan Tannewitz-Karnes grew up eating Mrs. Lawrence every Christmas. The tea cake was so beloved that Tannewitz-Karnes and her siblings would argue over who received more than their fair share.
Courtesy of Susan Tannewitz-Karnes
Chef Jay Bentley makes his pork schnitzel with panko instead of the more traditional bread crumbs. He gets his pork from growers who raise heritage-style pigs that are allowed to forage outside.
Courtesy of Jay Bentley
Chef Sang Yoon prepares a dish at the Top Chef Masters Season 5 Premiere Tasting Event. The rise of competition cooking shows has quickly overtaken the traditional, how-to style of cooking television.
Evan Agostini/Chase Sapphire Preferred/AP Images