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Chefs get tested in this fun video series.

Behind the stove in every Michelin-starred restaurant is a great chef. We find out more about their passions, their inspirations and what drives them to create some of the culinary world’s most unforgettable dishes.

Instead of earning more Michelin stars or opening more acclaimed restaurants, chef Dominique Crenn wants to do more humanitarian work.

“At this point, cooking Thai food feels natural. It feels right.” — Ann Redding

Chefs discuss the importance of the red guide and how it influences their careers.

This dish is a signature at Sans, a new vegan restaurant in Brooklyn.

The name is actually a play on the word “misada,” or “restaurant” in Hebrew.

Hilton Singapore’s new executive pastry chef Cindy Khoo demonstrates this deceptively simple technique that elevates any plate to fine-dining standard.

Jean-Georges Vongerichten's first restaurant has gone through a number of transformations since it opened in 1991.

Eddie worked her way up from line cook to executive chef at Major Food Group's Amalfi Coast-inspired restaurant.

“You have to eat everyday. You can’t exist without food. So you might as well enjoy what you’re eating.”—Norma Jean Darden

Top French chef Joël Robuchon’s passion for cooking means he never stops learning and encourages him to set up a culinary school to pass on what he has learned.

The sushi master walks us through his latest venture, Tetsu.

Be inspired by the celebrity chef’s can-do spirit.

Simplicity is the name of the game at this SoHo eatery.

This Mexican eatery in the Bronx is preserving family history through Oaxacan cuisine.

Watch what happens when two of the world’s most famous chefs take on New York City.

Executive pastry chef for L'Atelier de Joël Robuchon New York walks us through his Le Papillon Chocolat Azélia dessert.