Simple foods taken to new heights by combining them with luxurious ingredients is quite simply what chefs do with the amuse-bouche today. Abasket of papad, a piece of gud, a small matthi with achaar ...

Add Yahoo as a preferred source to see more of our stories on Google. Get ready to put a sophisticated twist on a snack-time staple. On the March 16 episode of Bravo’s Top Chef: World All Stars, the ...

Every now and then, diners get a scintillating kiss from the chef. Barbara Farrar remembers her first at a popular restaurant in France. "It disarmed me at first," recalls Chez Nous chef-owner. "Then ...

To prepare the amuse-bouche of polenta and scallop, start by pouring 1 tsp of oil into a baking pan with dimensions of 11x8 inches and set it aside (1). Meanwhile, put a pot with water on the heat.